Moscow Conchiglie

About Moscow Conchiglie

Moscow Conchiglie is a delightful fusion dish that marries the rich flavors of Russian cuisine with the comforting textures of Italian pasta. The name "Conchiglie" refers to shell-shaped pasta, which is perfect for holding the robust sauce that comes with this dish. This recipe was born out of the spirit of culinary experimentation, bringing warmth to cold Moscow winters with its hearty ingredients and creamy consistency.

The idea behind Moscow Conchiglie is to create a dish that celebrates cultural exchange. It's said that Italian chefs in Russian restaurants introduced pasta to traditional Russian ingredients like mushrooms and sour cream, leading to the creation of this unique dish. Over time, it evolved to include more localized elements, transforming it into a staple comfort food.

Ingredients

Below is the list of ingredients required to prepare the delectable Moscow Conchiglie. Click on each ingredient to learn more about it:

• Pasta shells (conchiglie) - 500g
• Mushrooms (button or cremini) - 250g
• Chicken breast - 300g
• Onion - 1 large, finely chopped
• Garlic - 2 cloves, minced
• Sour cream - 200ml
• Heavy cream - 100ml
• Fresh dill - a handful, chopped
• Salt - to taste
• Black pepper - to taste
• Butter - 50g
• Olive oil - 1 tablespoon
• Parmesan cheese - for garnish

Preparation

Prepping the Ingredients

Start by cleaning the mushrooms with a damp cloth and slicing them thinly. Cut the chicken breast into small cubes or strips for even cooking. Finely chop the onion and mince the garlic. Chop the fresh dill and set it aside for later use.

Cooking the Pasta

Bring a large pot of salty water to a boil. Add the pasta shells to the boiling water and cook for about 10-12 minutes or until al dente. Use a cooking timer to ensure perfect timing. Once cooked, drain the pasta and keep a cup of the pasta water for later use.

Cooking Process

Sautéing the Base

In a large skillet or saucepan, heat the olive oil over medium heat along with the butter. Add the chopped onion and sauté until translucent. Follow with the sliced mushrooms and cook until they are browned and any liquid has evaporated.

Adding Protein and Cream

Add the cubed chicken to the mushroom mixture and cook until the chicken is no longer pink. Season the mixture with salt and pepper. Incorporate the minced garlic and stir for another minute. Lower the heat and pour in the sour cream and heavy cream. Allow the mixture to simmer, stirring occasionally, until it thickens slightly.

Combining and Serving

Gently fold the cooked pasta shells into the creamy chicken and mushroom mixture. Use reserved pasta water to adjust the sauce's consistency if necessary. Add the chopped dill for a burst of fresh flavor. To serve, plate the pasta and generously sprinkle with Parmesan cheese.

Enjoying Moscow Conchiglie

Moscow Conchiglie is best enjoyed hot and fresh out of the pan, making it a perfect dish for gatherings or a cozy night in. Pair this rich and creamy pasta with a crisp green salad and a glass of chilled white wine for the ultimate dining experience.