The PACCHERI WITH RICOTTA AND SALMON WITH ARTICHOKE SAUCE are an ideal first course if you’re planning a noteworthy lunch or dinner and don’t want to present a predictable, ordinary dish. Easy, flavorful and impressive, this first course allows you to bring an explosion of tastes to the table, wrapped in an elegant and delicate form. The paccheri are filled with a creamy filling in which the bold, intense flavor of the salmon meets the softness of the ricotta. Everything is made even more harmonious by the artichoke béchamel, with its particular aroma and gentle sweetness.
A not insignificant advantage is that the dish can be prepared in advance and placed in the oven to gratinate right before serving: delicious, and convenient when you have guests and need to attend to them.
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- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 32 paccheri pasta (8 per person)
- 2 cups cow's milk ricotta (well-drained)
- 5.3 oz smoked salmon
- to taste salt
- to taste black pepper
- 1 clove garlic
- 4 artichokes
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 lemon
- 2 1/8 cups milk
- 3 1/2 tbsp butter
- 6 1/4 tbsp 00 flour (all-purpose type)
- to taste nutmeg
Tools
- 1 Pan
- 2 Small saucepans
- 1 Pot
- 1 Bowl
- 1 Immersion blender
- 1 Baking dish
- 1 Whisk
Steps
Begin by preparing the artichoke béchamel. After trimming and washing the artichokes, cut them on a cutting board into pieces and sauté them in a pan with a clove of garlic for 15 minutes until they are tender but not too soft.
Prepare the béchamel by melting the butter in a saucepan, then add the flour and blend it with a wooden spoon. Stir until you obtain a golden paste, but not dark. Slowly dilute it with warm milk, stirring continuously. Season with salt and grated nutmeg.
Stir for about 10 minutes until the sauce is smooth and thick enough.
Add the artichokes and blend everything with an immersion blender until you reach a smooth and creamy consistency.
Cook the paccheri in plenty of salted water, drain them while still al dente and place them in cold water to stop the cooking.
While the pasta is cooking, place the ricotta in a bowl with the chopped salmon, season with salt and pepper, and mix well. Transfer the filling into a piping bag and refrigerate.
Once the pasta is drained, keep it in a bowl of cold water to stop the cooking.Cover the bottom of a baking dish with some béchamel and arrange the paccheri. Fill them with the ricotta mixture and cover everything with the artichoke béchamel.
Bake the ricotta and salmon paccheri in a preheated conventional oven at 356°F for 10–15 minutes.
When ready, let them rest for a few minutes and then serve.
