Paccheri stuffed with ricotta and fried vegetables. They might make you think of a first course — wrong. Today I want to suggest an unusual appetizer: paccheri stuffed with vegetables and sheep ricotta, fried individually and perfect as finger food. Delicious — I would serve two per person if serving as an appetizer alongside other courses. Fried food is always appreciated, whether as a main, a side or an appetizer; just be mindful of the oil, which at high temperature can affect flavor and quality. This is my blog: blog.giallozafferano.it/vaipinacucina/
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 8 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 12 paccheri pasta (pieces)
- 1 cup sheep ricotta
- 1 eggplant
- 2 eggs
- 1 cup breadcrumbs
- 1/3 cup all-purpose flour
- 1 1/4 tsp salt
- 2/3 cup peanut oil (for frying)
- 1 bunch basil
- 1 zucchini
- 2 carrots
- 3 1/2 tbsp extra virgin olive oil
Preparation
Begin cooking the paccheri for half the time indicated on the package.
After the set time, immediately run the paccheri under cold water to stop the cooking.
Prepare the roasted vegetables: zucchini, carrots and eggplant (I also had a bell pepper, which works well too). Slice the vegetables very thinly and season with oil and salt. Roast them for 20 minutes; when done, add the basil.
While the pasta cooks and the vegetables have cooled slightly, add the sheep ricotta and mix the filling well.
Using a small teaspoon, fill each paccheri with the prepared filling and stand them upright like little soldiers.
After filling them all, begin the delicate breading stage: gently coat them in flour, then in beaten egg, and finally in breadcrumbs, handling them carefully.
Start frying the ones on the sides first, for convenience — this helps prevent the filling from spilling out — then continue with the rest.
Finish cooking and, if possible, enjoy them while still hot.
Here are the paccheri stuffed with ricotta and vegetables, ready to serve.
Ready!
