Today I decided to try the fried stuffed paccheri recipe that had been piquing my curiosity and palate for a while.I thought of filling them with a basic filling of ricotta, parmesan, and basil and accompanying them with a simple creamy tomato sauce.
During the process, I decided to flavor the breadcrumbs with tiny pieces of anchovy in oil that made the fried stuffed paccheri very tasty, but follow me as today in the kitchen, we prepare the paccheri stuffed and appetizing like this!
If you want to make it a tasty finger food, I recommend placing a small glass of tomato sauce for each diner where they can dip the fried stuffed paccheri with a fork … and yum yum!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
FRIED STUFFED PACCHERI
The kitchen of ASI
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients FRIED STUFFED PACCHERI
- 16 paccheri
- 9 oz cow's ricotta
- 1.5 oz Parmesan cheese (grated)
- to taste basil (finely chopped)
- 1 Eggs (1 or 2 eggs)
- to taste Flour
- to taste breadcrumbs
- 1 Anchovies in oil (1 or 2 anchovies but …optional)
- to taste oil for frying
- 5 oz Tomato sauce
- 1 1/2 onion (white or golden)
- to taste Extra virgin olive oil
- 1 to taste basil
Tools FRIED STUFFED PACCHERI
#ADV
- Frying pan
Preparation
FOR THE PREPARATION OF THE FRIED STUFFED PACCHERI RECIPE
FOR THE PASTA AND TOMATO SAUCE
Cook the paccheri or schiaffoni as usual until al dente, and let them cool on a clean cloth covered with parchment paper.
For the tomato sauce, chop the onion, sauté it in a little oil then once golden, add the tomato sauce.
Adjust the salt and let it cook over moderate heat for about 20 minutes.
For the savory cream of the filling sieve the ricotta and add the grated Parmesan cheese and finely chopped fresh basil.
Once the pasta is cool, fill each cooked pacchero al dente with a piping bag or a teaspoon.
In 3 plates, place the ingredients for the breading and frying preparation, that is, the flour, breadcrumbs, and beaten eggs.
In a saucepan or a wok, put plenty of seed oil, I use peanut oil which has a high smoke point making the frying healthier.
Pass each stuffed pacchero first in the flour, then in the egg, and finally in the breadcrumbs where, if you want, you can add a finely chopped anchovy in oil.
Fry a few stuffed paccheri at a time, browning them on each side, then drain them on special absorbent paper.
Pour the warm tomato sauce into small glasses and prepare the plates by placing sauce and 4 paccheri per person.
It is a very tasty, appetizing, and delicious dish… Enjoy your meal with fried stuffed paccheri!
Annalisa
Tips and Notes
Another delicious recipe with paccheri is written in this article with anchovies and cherry tomatoes, but also another one with eggplants and ricotta is appetizing… ALSO CHECK HOW TO MAKE THE PERFECT TOMATO SAUCE
