Pasta in Carriage is one of those surprising dishes, perfect to serve as an appetizer. At my house, we love this pasta shape, from a simple sorrentina version to paccheri with shrimp cream. When I prepare these dishes, I cook a little more pasta, store it in the refrigerator, and the next day make the paccheri in carriage. This shape holds up well during cooking and is perfect for stuffing and frying. Now let’s move on to the filling, as you can see in the picture, it has a stringy heart, but to give it creaminess and to prevent the mozzarella from spilling out during frying, I mixed it with boiled and mashed potatoes. The result is delicious fried paccheri stuffed with potatoes and buffalo mozzarella.
And today we put the pot on the fire, tomorrow who knows!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: Person
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 10 pieces
- 10 paccheri (about 2.8 oz)
- 150 g Buffalo Mozzarella DOP
- 2 potatoes, peeled, cooked, boiled (3.5 oz)
- 2 tablespoons grated Parmesan cheese
- 1 pinch black pepper
- salt
- 120 ml sunflower oil (high oleic)
- 100 g flour
- 50 ml water (about)
- 100 g breadcrumbs (about)
What you need
- 1 Pot
- 1 Colander
- 1 Tea towel
- 1 Bowl
- 1 Pan
Procedure
Bring salted water to a boil to cook the pasta, dip in the paccheri, and count 7-8 minutes from the boil. Then, drain them and stop the cooking under running water. Finally, lay them on the tea towel.
Meanwhile, mash the potatoes while still hot and place them in the bowl. Add a pinch of salt, one of pepper, and optionally, you can flavor with basil leaves. Let cool, then add the diced buffalo mozzarella and mix.
With the help of a teaspoon, stuff the paccheri with the potato and mozzarella filling. Press the mixture in well, avoiding it spilling out.
On a plate, prepare the batter for breading the pasta by mixing the flour with the water to obtain a batter with the consistency of soft béchamel. On another plate, place the breadcrumbs. Dip the stuffed paccheri in the batter and then in the breadcrumbs, making it adhere well.
Heat the oil in the pan and then place the paccheri in it. If you notice they’re frying too hard, lower the heat and turn them over several times, until they are golden and crispy. Place them one by one on a plate covered with absorbent paper and serve them hot.
Tips from the pan to the jar
Use well-drained mozzarella, you can substitute it with Fontina or Emmenthal.
How to serve the paccheri in carriage
You can serve the pasta in carriage as is, freshly fried, or place the paccheri on a bed of tomato sauce.
