Paccheri with figs, gorgonzola, and walnuts
Ultimate summer recipe, this delicious and creamy first course perfectly combines the contrast between the sweetness of figs and the savoriness of prosciutto and gorgonzola.
A quick and easy recipe ready in 10 minutes, while the pasta cooks, that can also serve as a main course.
With this delicious, original, and unusual dish, you will impress your guests!
An unmissable recipe!!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for Paccheri with figs, gorgonzola, and walnuts
- 5.6 oz paccheri (smooth or rigatoni)
- 4.2 oz figs (already cleaned and peeled)
- 2.1 oz prosciutto (or speck)
- 2.8 oz gorgonzola
- 2 tbsp butter (quality)
- 1.4 oz grated parmesan (optional)
- 1.8 oz walnuts (chopped)
- to taste salt
- to taste chili powder (optional)
- to taste extra virgin olive oil (a drizzle raw, optional)
Tools
- Scale digital
- Bowl
- Chopping board with double side trays for scraps
- Knife
- Mixer Braun with 1000 W power
- Pan
- Pot
Steps for Paccheri with figs, gorgonzola, and walnuts
Wash the figs, peel them, and cut them into slices. Also, chop the prosciutto into pieces and grind the walnuts in a mixer.
Take a pot and bring salted water to a boil for the pasta. In a pan, melt the butter, add the pieces of prosciutto, a pinch of salt, and the chili pepper (optional), and season the butter with the prosciutto over low heat (the prosciutto should NOT become crispy).
Also add the figs and a small ladle of cooking water.
Mash the figs slightly with a fork, finally add the chopped walnuts, and cook the sauce for about 4 minutes.
In the pan with the figs, also add the paccheri cooked al dente in the meantime, and sauté for two minutes with a small ladle of cooking water, add the gorgonzola in pieces and the grated parmesan, mix everything well until you get a creamy dish.
If desired, you can add a drizzle of raw extra virgin olive oil. Serve hot.
Shopping Tips!!!
To weigh the ingredients for my preparations, I use this practical digital kitchen scale, with a large removable bowl, tare function, and built-in timer.
To cut the vegetables, I use this very convenient chopping board with two side trays: one to collect chopped foods, the other to collect scraps.
To chop a small amount of walnuts, I used the very convenient chopper mini format, included with my Braun MultiQuick 7 hand blender.
You can purchase all these items I recommend above, on Amazon, at a great price, just click directly on the respective links.
You can purchase all these items I recommend above, on Amazon, at a great price, just click directly on the respective links.
FAQ
What are Paccheri?
Paccheri are a type of pasta from Campania, with the cylindrical shape of giant maccheroni, very similar to rigatoni but larger, and they come both smooth and ridged. This particular type of pasta in Campania was considered the “pasta of the poor” because, due to the very large format, only a few were needed to fill the plate.
The name “paccheri” recalls the “pacca” a friendly slap to greet or congratulate someone. The term derives from Greek, “pas” meaning all and “keir” meaning hand, so literally “a handful”.
In Naples, paccheri are also called “schiaffoni”. In Neapolitan dialect, “pacchero” means “slap” and therefore they are also called Schiaffoni.
