Conchiglie with saffron, capers, and raisins

Page: www.theguardian.com/lifeandstyle/2010/apr/10/conchiglie-saffron-capers-raisins-recipe

| Course Type: Main Courses

(2 reviews)

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Recipe Reviews

This was great - I'm not a fan of capers, but they fit perfectly here. I doubled the recipe, and used both celery and red onions (suggested as a substitute for the celery). I used less than 1/2 the called for olive oil, and think next time I will cut it back even more. My teenage kids are fairly sophisticated eaters - one loved this recipe, the other not so much.

I will definitely make this again. Its a sophisticated dish that I think could be served to guests.

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Very strange sounding combination of tastes that worked surprisingly well.
- Except for the celery, it's all stuff that's usually on hand.
- The recipe is advertised as serving 2-3, but the two of us ate it all as a one-dish meal.
- I had only about half the celery required. More would have been nice, but not strictly necessary.
- Used about 25% more green olives, to finish off the jar.
- Probably not for kids, unless they're fairly sophisticated eaters. (Raisins, olives, and capers?)
We liked it.

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