Culinary journalist at the helm of the Chaud! podcast, alongside Mina Soundiram, Elvira Masson unveiled her best recipes throughout the confinement. The most recent to date?
Elvira Masson's conchiglioni with ricotta and petits pois
Ingredients
-1 packet conchiglioni
-fresh petits pois / garden peas
-1 ricotta
-pecorino
-1 lemon
-olive oil
-salt and pepper
-radish pesto (optional)
Preparation
Cook the pasta according to the instructions. Then blanch the peas just slightly. For the stuffing, mix the ricotta, pecorino, lemon zest, olive oil, salt and pepper. Then add a small handful of cooked peas, (beans also work). Stuff the pasta with the lightly heated olive oil, a dash of lemon juice, pepper, a few mint leaves and a little grated pecorino. Add (if desired), a small amount of radish leaf pesto.
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