The name of this beautiful, beach-evoking pasta shape derives from the Italian word for seashell, "conchiglia". The Italian word "conchiglioni", just like the English word "conch", shares the same Greek root in the form of κοχύλι (kochýli), which means "shell".
And whilst you may not find grains of sand from the Sardinian coastline within our artisan conchiglioni, you will find that they are the perfect shape for our beef shin ragù to nestle within.
This week, we have selected an intense, firm and well-structured Chianti to add incredible depth and flavour to our meat ragù. Chianti is as famous as any other wine region, with the possible exception of France's Champagne, though locals would argue it's far more picturesque, with rolling hills, lush forests, Renaissance villas, stone castles and rural pievi (small churches). Green and fertile, it's also home to a lot of fruit produce and wildlife as well as its celebrated vineyards. Appropriately, then, the wines pack plenty of ripe, juicy, fruity flavour, a perfect match for a meaty beef ragù.
This week, we serve our ragù with a beautiful Parmesan crisp, adding tangy depth and unexpected, but entirely welcome, crunch.
INGREDIENTS (allergens in bold):
Pasta: Wheat Flour, Egg, Durum Wheat Flour, Salt
Beef ragu: Beef ragu: Beef shin (38%), Onion, Red Wine (Sulphites), Beef stock, Celery, Carrot, Tomato puree, Garlic, Olive oil, Salt, Black Pepper, Bay leaf
GARNISH INGREDIENTS: Parmesan Cheese (Milk)
Find recipe card here
Artisan Conchiglioni with a Beef & Chianti Ragù & Parmesan
Please note the above nutritional guidance is based on our estimates only.