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Stuffed paccheri

Stuffed paccheri


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Recipe Paccheri stuffed with of 22-12-2013 [Updated on 28-08-2018]

I saw in a book the photo of these stuffed paccheri that were put up and baked, they looked like a cake and I thought that sooner or later I would make them. Christmas is approaching and I thought this was the right time to prepare these paccheri and post them on the blog, I made the filling with what I had in the fridge but it lends itself to countless variations. If you want to bring an impressive first course to the table for Christmas day, this could be the recipe for you. I wish you a good Sunday and I'm going to take a walk away from the hectic shopping of this day, kisses kisses

Method

How to make baked paccheri

.

Brown a clove of garlic in a pan with a drizzle of oil, add the crumbled sausage and brown it.

Deglaze with the white wine, then add the tomato puree, add salt, cover with a lid and cook for 20-30 minutes.

Cook the paccheri in abundant salted water, drain them halfway through cooking (the m iei cooked for 18 minutes and I drained them after 10) and put them to dry on a clean cloth.

Put the cooked sausage in the sauce (just take the pieces of sausage, the sauce will serve you later to cover the pasta), ricotta, mozzarella, egg, parmesan and salt in a bowl.

Stir until you get a homogeneous filling.

Pour a layer of sauce into the bottom of a springform pan.

Stuff the paccheri with the filling obtained and place the paccheri upright side by side.

Sprinkle with the remaining sauce, sprinkle with grated Parmesan and bake.

Bake the paccheri in the oven for 20-25 minutes at 180 ° C.

Remove the outer ring, place on a serving dish and serve.


Stuffed paccheri alla sorrentina

Stuffed paccheri alla sorrentina: a typical recipe of the Sorrento coast, revived and now known throughout the Campania take advantage of the capacity of the paccheri to contain a tasty filling of ricotta, ham and mozzarella.The recipe is quick and easy to make and you will bring to the table a perfect dish for special occasions. You can prepare a simple sauce or a Neapolitan ragù.


Ingredients for 4 people

FOR THE RAGÙ
q.s. extra virgin olive oil
1 fresh spring onion
500 g of minced veal
150 g of frozen peas
50 ml of dry white wine
q.s. salt and pepper
700 g of tomato puree
FOR PASTA
500 g of smooth paccheri
500 ml of bechamel
50 g of salted ricotta
q.s. pepper
q.s. fresh basil

Email the ingredients


Variants

Paccheri are a very versatile type of pasta in the kitchen: given their rather large shape they lend themselves to various scenographic preparations. Once cooked al dente they can be stuffed with the filling that suits us best to finish cooking it is necessary to pass them again for a few minutes in the oven.

The stuffed paccheri in the oven can be cooked in many versions: they are excellent with a filling of minced meat, which browned in butter with a clove of garlic, two chopped leeks, half a carrot and a little celery, will be blended with white wine (it is preferable to choose a dry wine), cooked with a tomato sauce and flavored with salt and basil. Once the meat sauce is cooked, put a generous part of it in a bowl and soften it with a little béchamel and the yolk of one or two small eggs. Then, fill the pasta with this filling, arrange it in a greased pan sprinkled with flour or breadcrumbs, put a little ragù on top, sprinkle everything with plenty of grated Parmesan cheese and bake at 200 ° for about thirty minutes.

If you like paccheri stuffed with meat, you can also try the version with sausage, to crumble coarsely with your hands and brown in a pan with a drizzle of oil or there is the variant with diced speck or bacon, which will give the final dish an incredibly tasty touch.

Recipes with paccheri can also be made with a filling of fish, such as that based on salmon, both fresh and smoked, sea bream or tuna. To cook the paccheri stuffed with fish in the oven, you have to sear the fish steak into small pieces for a few minutes and mix it with ricotta, oil, salt and pepper, cook the pasta in a pot of plenty of boiling salted water, drain it and place the paccheri upright. in a baking dish stained with béchamel (prepared with butter, milk, flour and nutmeg) proceed to fill the paccheri with the dough using a pastry bag, cover with the béchamel and place in a preheated oven for a quarter of an hour to 180 °. And here is immediately ready an appetizing fish version of the paccheri stuffed with ricotta.

With ricotta you can also prepare stuffed paccheri baked in the oven with tomato sauce, with the addition of spinach, mushrooms, fresh cherry tomatoes or with an aubergine cut into cubes and sautéed in a pan with a clove of garlic. Whatever the filling you choose, this is a pasta shape that will easily meet the approval of your guests. In fact, serving baked paccheri will always be a guaranteed success for you.


Valeria's bistro

The paccheri are beautiful, and they lend themselves very well to be stuffed with the sauce. I stuffed them with meat sauce, and then baked in the oven. A real treat!

160 g of paccheri La Fabbrica della Pasta di Gragnano
1 can of Mutti peeled tomatoes
1 onion
1 carrot
2 tablespoons of extra virgin olive oil
250 g minced beef (lean)
half a glass of white wine
salt, pepper, basil
Parmesan and Pecorino grated to taste

160 g of Paccheri pasta The Gragnano Pasta Factory
1 can of tomaotes peeled Mutti
1 onion
1 carrot
2 tablespoons extra virgin olive oil
250 g of minced beef (lean)
& # 189 cup white wine
salt, pepper, basil
Grated Parmesan and Pecorino cheese to taste


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                              Recipes smoothie


                              INGREDIANTS (for 4 people): about 400 gr of paccheri, & # 189 kg of herbs, 300 gr of fresh ricotta, 2 eggs, salt, pepper, & # 190 l of bechamel, grated gruyère.

                              Boil the herbs, drain them and cool. Boil the paccheri al dente so that they do not break. Arrange them in a pan, greased with oil, standing upright.

                              Blend the herbs with ricotta, eggs, salt and pepper (optional 1 or 2 tablespoons of grated parmesan), put in a pastry bag and fill the paccheri.

                              Pour over the rather liquid béchamel, cover with aluminum foil and put in the oven for 45 minutes at 180 & # 176.

                              Remove the aluminum foil, add the grated gruyère and grill for a few minutes.

                              15 comments:

                              Look, it's best not to go into your blog. he gets fat just looking at these delicacies

                              hello Alex what a beautiful greedy, they will be a good compliments and thanks for the recipe see you soon rosa.)

                              Perfect for Sunday lunch, thanks Alex.

                              It's only nine in the morning but I'd make myself a nice plate of these creamy stuffed paccheri :)

                              A wonderful recipe, I take note, very good, a kiss and happy Sunday

                              Mhmmm what a good, tasty and appetizing recipe this recipe. I'll sign it for when I'm no longer on a diet))
                              Good!
                              Hello and happy Sunday ^ _ ^

                              Here's a good idea to take out the giant pasta they always give me at Christmas!
                              In my case maxi pens!
                              Hello, have a nice week!

                              Oh mama. to go through here it is impossible to go on a diet.
                              Clara

                              Olá, adorei suas receitas, são muito bem preparadas and devem ser muito saborosas também. Um abraço, Marta. Venha me visitar também, será muito benvinda. Boa semana.


                              Stuffed paccheri: recipe and preparation

                              First prepare the bechamel, following the recipe you find HERE (½ dose), with the doses indicated above.

                              Take one 18 cm cake pan and placed inside i raw paccheri, so you can be sure of the dose you will need.

                              Blanch the spinach in a little salt water. Drain and squeeze them lightly.

                              In a large pan, brown a clove of garlic with a drizzle of oil and add the boiled spinach. Season with salt and sprinkle lightly with pepper and paprika, in order to make them tasty. Let cook for 5-6 minutes, over a moderate flame. Then let it cool and remove the garlic.

                              Bring salted water to a boil e boil the paccheri together with 1 teaspoon of oil, so that they don't stick together. Add a few more pacchero if someone breaks. Cook them for 5 minutes less than the times indicated on the package. They will have to be a little bit back cooking and quite firm.

                              Once the paccheri are ready, drain and "massage" them with a drizzle of oil.

                              Blend the spinach in a mixer and then put them in a large bowl, together with the drained ricotta, egg, salt, a pinch of pepper and a sprinkling of nutmeg. Also join the parmesan and mix everything.

                              Paccheri stuffed with ricotta and spinach: cooking

                              Turn on the static oven a 200 ° C

                              Take an 18 cm round mold (or an oven dish) and line it with slightly wet and squeezed baking paper.

                              Lay on the bottom a few tablespoons of bechamel and place on the standing paccheriuntil the whole mold is filled. Fill them with the stuffed with ricotta and spinach, helping you with a pastry bag.

                              Sprinkle your stuffed paccheri with plenty bechamel It's a lot grated Parmesan cheese.

                              Bake a 200 ° C for 15 minutes, then operate grill for another 2-3 minutes until you have a nice crust on the surface. Enjoy your meal!


                              Paccheri

                              Paccheri is a traditional Neapolitan pasta which look like giant macaroni or, as some say, pieces of a cut-up garden hose! Generally made with durum wheat semolina, it is usually served with rich heavier sauces or seafood. It is also very often stuffed with ricotta or other ingredients and baked.

                              The word paccheri apparently actually comes from the ancient greek (& # 8220πας & # 8221 -all and & # 8220χειρ & # 8221 -hand) which is still used in the Italian language to mean a pat or a slap given with an open hand, but not in an aggressive way. Many attribute the name to the noise made when pouring sauce onto the pasta, which in Italian is described as resembling a 'schiaffo' or in Neopolitan dialect 'una pacca', which also means a slap.

                              In Neapolitan cuisine, paccheri has pretty ancient origins and has been around for a long time. In the past, it was considered 'poor pasta' or pasta for the poor because the pieces are very large and filling and so appetites could be satisfied with only a small quantity of pasta and for a very low cost, as it is actually made with only flour and water!

                              mezzo paccheri with mushrooms and cream

                              The pasta that was used for smuggling garlic!

                              Paccheri pasta has one of the most interesting origins I have come across in my pasta history research! I have read that its invention was, in fact, a way to smuggle banned garlic cloves across the alps into what is Austria today. Apparently, Prussian garlic (Austria was called Prussia in those days) was rather small and not very pungent. In contrast, Southern Italian garlic, with its large pungent cloves, was sought after by the Prussian and Hungarian aristocracy. In the early 1600s, in order to protect their own garlic farmers, the Prussians banned the importation of Italian garlic. Southern Italian garlic farmers, whose livelihood depended heavily on the Prussian Garlic market, were more than upset.

                              Artisan paccheri I bought in Sicily

                              Food history tells us that Southern Italian pasta makers secretly invented paccheri pasta to be perfectly shaped to hide a ducat & # 8217s worth of Italian garlic (approx.four cloves). This garlic smuggling operation was so effective that, in the early 1800s, the Prussian garlic industry finally collapsed. The Prussian government had not been able to find out how Italian garlic was being smuggled across the alps so effectively or stop it!

                              Recipes with paccheri.

                              Funnily enough many dishes made with paccheri do tend to be very garlicky, maybe because of the pasta's garlicky history !. This pasta is often stuffed with sausage and garlic and topped with a red sauce. It is also stuffed with porcini mushrooms and served with a garlic flavored white wine sauce. Whichever way it is cooked, recipes made with paccheri are definitely hearty! They also often include a thick meat ragu or bolognese.

                              Many Italians also use paccheri in a sort of lasagna-style dish. The pasta is filled with ricotta and then layered in an oven dish with tomato sauce and Parmigiano cheese before baking. Another popular and delicious way to cook this pasta is with eggplant and dry ricotta cheese!

                              paccheri with calamari and potato

                              In Italy, there are some different types / sizes of paccheri. Mezzi paccheri are half the size of the traditional ones. Both rigati 'grooved' and smooth 'smooth' versions are available. As far as I know, this pasta is now quite easy to find outside of Italy. So, if you haven't cooked with it before, now's the time to do so! I have already posted a recipe from Puglia for baked pasta alla Tranese with mezzo paccheri rigati and another one with porcini, speck and pistachios. I plan to post many more with this pasta as I continue my journey through the wonderful world of Italian pasta!

                              You can also use paccheri in recipes for similar pastas. Here are some recipes which would work well with paccheri too ..


                              Salmon pasta

                              To prepare the salmon paccheri, first boil a pot with plenty of water to cook the pasta. In the meantime, remove the skin from the salmon 1 and cut it into cubes of about 1-2 cm 2. Finely chop the chives 3.

                              When the water has come to a boil, add salt and add the paccheri which should cook for about 20 minutes or for the time indicated on the package 4. While the pasta is cooking, fry the garlic in oil in a large pan, then add the salmon 5. Add salt and pepper 6 and let it go over high heat for 2-3 minutes, stirring gently so as not to break the cubes.

                              Deglaze with the white wine 7 and let it evaporate completely, then lower the heat and remove the garlic from the pan. Finally add the olives 8, mix gently and turn off the heat 9.

                              At this point, put the robiola in a bowl, add a ladle of the cooking water of the pasta 10 and mix to obtain a creamy sauce 11. Pour the cream of robiola into the pan with the salmon 12 and mix gently.

                              When the paccheri are al dente, drain them in the pan with the salmon 13 and mix over low heat just long enough to mix the pasta with the sauce 14, then turn off and flavor with the chives 15.

                              Finally, add the grated lime zest 16, season with a drizzle of raw oil 17 and serve your salmon paccheri 18


                              Video: Paccheri ripieni con cuore morbido (July 2022).


Comments:

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