Recipe and photography: Vicki Ravlich-Horan extra virgin olive oil 2 leeks 2 cloves garlic, finely chopped 500g ricotta 2 cups grated pumpkin (approx. 250g) 3-4 cups baby spinach ¼ cup grated Parmesan 50g butter 1 tbsp flour 1 cup vegetable stock Trim the ends off the leeks. From the white end cut each leek so…
Serves two 20–24 conchiglioni shells* extra virgin olive oil 1 leek 1 clove garlic 250g mascarpone 100g ham salt & pepper Parmesan ½ cup fresh or panko breadcrumbs Bring a large pot of water to the boil. When boiling, add a teaspoon of salt and the conchiglioni. Simmer until just cooked. You want the pasta…
always cook too much pasta so this dish is a great way to use it up. Carrying on the theme of using leftovers you can pretty much put anything in this, vegetable wise mushrooms, capsicums and zucchinis all work well. Also feel free to add any odds and ends of cheese you might have in the fridge
