Baked Conchiglioni with Shrimp and Hake Ragù in Saffron Sauce
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Conchiglioni pasta | 300g |
| Shrimp | 600g |
| Hake fillets | 300g |
| Cherry tomatoes | 200g |
| Rosemary | 10g |
| White wine | 100g |
| Saffron | 1 pinch |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
| Butter | 20g |
| Garlic | 1 clove |
| Water | ½ cup |
| Nutmeg | To taste |
| Parmigiano Reggiano DOP | To taste |
| Whole milk | 500g |
| Additional butter (for béchamel) | 50g |
| All-purpose flour | 50g |
| Salt | To taste |
| Nutmeg | To taste |
Instructions:
Prepare the Béchamel Sauce:
- Begin by making the béchamel sauce. In a saucepan, melt the 20g of butter over low heat. Once the butter has melted, add the flour and stir continuously with a wooden spoon. The mixture will form a smooth, golden paste.
- Gradually pour in the milk while whisking to prevent lumps from forming. Continue to whisk until the sauce thickens and becomes creamy.
- Season the béchamel with a pinch of salt and a touch of nutmeg. Stir until the sauce reaches a smooth and velvety consistency. Set aside.
Prepare the Shrimp and Hake Ragù:
- Peel the shrimp, removing the heads and legs. Using a small knife, make an incision along the back of the shrimp and remove the digestive tract. After cleaning, you should have around 280g of shrimp. Rinse them under cold water, then chop them into small pieces.
- For the hake, remove the skin by starting at the tail end and making an incision with a sharp knife to separate the flesh from the skin. Pull off the skin using your hands, and then cut the fish into small chunks.
- Wash the cherry tomatoes and cut them into quarters. Set them aside.
- Remove the rosemary needles from the sprigs and finely chop them.
Cooking the Ragù:
- Bring a large pot of salted water to a boil for the pasta.
- In a skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic, cut in half, and sauté until fragrant.
- Add the shrimp to the pan and cook for just a couple of seconds. Season with a pinch of salt, black pepper, and nutmeg, stirring well.
- Pour in the white wine, and then add the chopped rosemary. Allow the wine to reduce slightly.
- Add the cherry tomatoes to the pan and stir. Let them cook for 1-2 minutes until they soften.
- Remove the skillet from the heat and set the shrimp and hake ragù aside to cool.
Prepare the Pasta:
- Cook the conchiglioni pasta in the boiling salted water until it is very al dente (slightly undercooked), according to the package instructions. Drain the pasta, reserving a little of the pasta water.
Assemble the Baked Conchiglioni:
- Preheat your oven to 180°C (350°F). Grease a 24×24 cm baking dish.
- Pour a small amount of béchamel sauce on the bottom of the dish to coat it lightly.
- Stuff each conchiglioni shell with the shrimp and hake ragù mixture. Arrange them neatly in the baking dish.
- Pour the remaining béchamel sauce over the stuffed shells, making sure each is well covered.
- Sprinkle a generous amount of grated Parmigiano Reggiano on top and drizzle a bit of extra virgin olive oil over the surface for extra richness.
Bake and Serve:
- Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the top is golden and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
Tips:
- If you prefer a creamier sauce, you can add a splash of heavy cream to the béchamel.
- This dish can be prepared ahead of time. Just assemble everything and refrigerate until you are ready to bake.
- For a more intense flavor, try adding a touch of saffron directly to the ragù along with the wine.
Enjoy this comforting, saffron-scented baked conchiglioni, filled with a delightful combination of shrimp, hake, and a luscious béchamel sauce. The creamy textures and aromatic flavors make it a perfect dish for a special dinner or family gathering.
