Paccheri with gazpacho and salted ricotta is a very tasty first course and also seems pretty appealing to look at with captivating and intense colors!
The pasta shape named pacchero is a type of pasta that grabs a lot and allows the sauce to sneak in, for a dish that promises to be so good and tasty!
On the recipe blog with PACCHERI you will find many, starting from FRIED PACCHERI to dip in tomato sauce to CREAMY PACCHERI with a sauce made from stracchino and tomato which seems simple but is so good you won’t believe it!!!!!!!!! And of the PACCHERI ALLA VITTORIO specifically Vittorio Cerea, a great restaurateur with his great family, shall we talk about it?????
Come on, let’s go to the kitchen with recipes with PACCHERI!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz paccheri
- 4 vine 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
- Tall Sauce Pans
- Graters
- Mixers
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 manageable, I remove the skin and the internal seeds.
2) I peel the peppers with a potato peeler, removing the stem, seeds, and inner filaments.
3) I dice part of the yellow pepper, setting aside a few small pieces, and put the rest in the mixer along with the red pepper, coarsely chopped celery, and tomatoes. I wash and dice the raw zucchini too.
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 homogeneous and tasty cream.
5) In the meantime, in boiling salted water, I have cooked the paccheri until al dente, so I can finish the dish!
6) At the bottom of the serving plate, I place a few tablespoons of gazpacho and arrange the cooked paccheri, completing with pieces of yellow pepper and zucchini, and flavoring with a generous dose of salted ricotta!
7) I added fresh basil because it has an intoxicating smell and tastes like summer, and with a drizzle of EVO oil on each portion, I brought it to the table!
8) A choreographic and special first course, very good with paccheri gazpacho and salted ricotta!
Enjoy your meal!
Annalisa
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Annalisa says…
The salted ricotta is HEAVENLY… I hope you like it because it is a decidedly gourmet touch not to be removed!!!!!!!
P.S. RECIPE TAKEN from “COLLECTION IL CUCCHIAIO D’ARGENTO PRIMI PIATTI”
