Last week, I got a chance to prepare a dish for student at a food fair in school. As one of my groupmates is a vegan, I chose to cook a dish called Conchiglie e lenticchie. It is one of the traditional Italian dishes. Above all, it is a vegetarian food for vegetarian and vegan.
The History of Conchiglie started from middle age of Mediterranean. The people at the northern Mediterranean were love shells but as the terroir, there didn’t have many shells produced. Therefore, there was a chief created a pasta which look like a shell and become one of the famous pastas now a days, which is Conchiglie.
It is not hard to make this dish. Here is the recipe link: https://www.splendidtable.org/recipes/pasta-e-lenticchie-pasta-and-lentils
However, there still had some challenges for me when I was cooking. The main challenges are about the sauce, lentils and pasta. When I was cooking the sauce, I discovered that my lentils were not soft enough after I boiled it. Therefore, the time I was used was longer than it needs which makes my dish was little bit overcooked and the sauce were bit insipid because I added more water. About the pasta, as we need to cook the dish and prepare for next day, so we can’t cook with the pasta together, which made the taste of pasta and sauce feel like separated.
At the food fair, we presented my dish was cooked by fresh food, and it is a food for vegans. Therefore, lots of students and tutors were interested on our dish. I think they were pretty enjoying my food as they give a “like” after they ate it. Hence so far, I’m satisfied on my dish.
Gibmir bitteeineh1 