Conchiglioni pasta stuffed by Babaganoush and Adamas Imperial Beluga
02 September 2026Ingredients for 4 people:
12 semolina conchiglioni pasta
2 aubergines
4 tablespoons of tahini
Chopped tomato skin (optional)
Oil, salt
Adamas Imperial Beluga caviar
Whilst pasta is perhaps the most recognisable symbol of Italian cuisine, Italian caviar has a rich history rooted in aristocratic traditions and, in certain areas, is even more widespread amongst the general population: there was a time when sturgeon were common in our rivers. Babaganoush, on the other hand, originated on the eastern Mediterranean coast and is part of a tradition that crosses Lebanon, Syria and the entire Middle East. Two cultures that are distant only in appearance.
For this recipe, we have chosen to simplify the traditional preparation, while maintaining its essence: oven-baked aubergines, extra virgin olive oil, tahini and a pinch of salt. Nothing else. A smooth purée, designed to accompany the caviar without stealing the limelight. The conchiglioni are cooked al dente, stuffed with the babaganoush and served just warm. To round off every mouthful, a small ball of Beluga Imperial, the finest variety of this type. Depth, savouriness and that lingering finish that makes a great caviar instantly recognisable. The sweetness of the roasted aubergine and its delicate ‘natural’ smoky note enhance the finesse of the Beluga without altering its balance. A pinch of chopped tomato skins provides the definitive Mediterranean touch to this delightful interlude.
Recipe by Stefano Caffarri
