A main course today with bold, strong, and appetizing flavors with the recipe for Paccheri alla Maremmana…
If you love onions, don’t miss this recipe where vegetables and cured meats blend perfectly for a homemade and rustic dish that will surprise you at the first bite!
If you don’t have pancetta, you can also use speck…
But do you know where does the name paccheri come from? In our Italian language, it resembles the “pacca” which means a slap, hopefully friendly, given to greet a friend. In the Greek language, it comes from “pas” which means all and “keir” that etymologically means hand, so… with the open hand using the whole hand.
Paccheri especially in Naples are also called schiaffoni because when they are poured into a pan, they remind you of a loud and decisive noise.
What sauces are suitable for smooth or ribbed paccheri?
Generally, paccheri require a rich and succulent sauce that envelops the pasta and enhances it, and sauces with cured meats, fish, and vegetables are recommended!
How to cook paccheri?
Paccheri can be cooked and served in the traditional way on the stove or they can be filled and topped with béchamel sauce enriched with ragù and much more, and then baked in the oven…delicious!!!
I also suggest other first courses with paccheri such as:
CREAMY PACCHERI
SPICY PACCHERI WITH TUNA
STUFFED FRIED PACCHERI
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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PACCHERI ALLA MAREMMANA
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the RECIPE Paccheri alla Maremmana
- 11 oz paccheri
- 2 onions (medium and golden)
- 7 oz pancetta (in one piece)
- 1 1/2 clove garlic
- to taste sage and rosemary
- to taste extra virgin olive oil
- 2.5 oz pecorino cheese
- to taste salt and pepper
Tools for the RECIPE Paccheri alla Maremmana
- Cutting Boards
- High-sided Casseroles
Preparation of Paccheri alla Maremmana
Slice 2 golden onions not too thin and the pancetta into strips. Finely chop the garlic and tear the sage leaves.
In a non-stick pan, heat a drizzle of extra virgin olive oil, the garlic, and the aromatic herbs, sage and rosemary.
Let it sauté for a few minutes, then add the sliced onions and the pancetta strips.
Proceed with cooking for a few minutes, and when the onions become translucent, raise the heat and let the sauce color for 2/3 minutes, being careful not to burn the sauce.
Boil the pasta in salted boiling water as usual.
Drain it al dente and pour it moist into the pan with the super appetizing sauce of onions, herbs, and pancetta.
Sauté the pasta over high heat ensuring everything is well amalgamated.
Serve the Paccheri alla Maremmana not before sprinkling them with grated pecorino cheese…
Enjoy your meal!
Annalisa
