Paccheri with gazpacho and salted ricotta, a very tasty first course and it seems quite cute to look at with captivating and intense colors!
The pasta shape called pacchero is a type of pasta that captures a lot and lets the sauce sneak in, for a dish that promises to be both good and flavorful!
On the recipe blog with PACCHERI you will find many starting with the FRIED PACCHERI to dip in tomato sauce up to the CREAMY PACCHERI with a sauce made of stracchino and tomato that seems simple but is unbelievably good!!!!!!!!! And the PACCHERI ALLA VITTORIO, specifically referring to Vittorio Cerea, a great restaurateur with his entire great family, shall we talk about it?????
Come on, let’s get into the kitchen with the PACCHERI recipes!
- Difficulty: Very easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 10.5 oz paccheri
- 4 ripe tomatoes
- 1 yellow bell pepper (small)
- 1 red bell pepper (small)
- 1 celery (only the heart)
- 1 pinch sweet paprika
- 1 zucchini (small)
- 1 oz salted ricotta
- to taste extra virgin olive oil
- to taste salt
- to taste basil
Tools
#ADV
- High-sided saucepans
- Graters
- Mixer
Steps
1) I start by preparing the gazpacho, so I blanch the tomatoes for a few seconds in boiling water, then as soon as they are cool enough to handle, I remove the skin and seeds.
2) I peel the bell peppers with a peeler, remove the stem, seeds, and internal filaments.
3) I dice part of the yellow one, keeping aside some small pieces, and put in the mixer the rest of the yellow bell pepper, the red bell pepper, the roughly chopped celery, and the tomatoes. I wash and dice the raw zucchini as well.
4) I blend everything, adding a pinch of salt, a little sweet paprika powder, and 5/6 tablespoons of extra virgin olive oil until obtaining a smooth and tasty cream.
5) Meanwhile, in boiling salted water I have cooked the paccheri al dente, and then I can complete the dish!
6) At the bottom of the serving dish, I put some tablespoons of gazpacho and arrange the cooked paccheri, completing with pieces of yellow bell pepper and zucchini, and flavoring with a nice amount of salted ricotta!
7) I added some fresh basil because its fragrance is intoxicating and reminds me of summer, and with a drizzle of EVO oil on each serving, I brought it to the table!
8) A very good, scenic, and unique first course with paccheri, gazpacho, and salted ricotta!
Enjoy your meal!
Annalisa
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Annalisa says…
The salted ricotta is DIVINE ..I hope you like it because it’s a decidedly gourmet touch that shouldn’t be skipped!!!!!!!
P.S. RECIPE TAKEN from “COLLECTION IL CUCCHIAIO D’ARGENTO PRIMI PIATTI”
