Paccheri stuffed with buffalo ricotta cheese, Alici in Salsa Rizzoli and roasted bell pepper cream
- Ingredients 4 people
- Difficulty medium
- Ready in 60 minutes
Ingredients
- 12 Paccheri di Gragnano
- 150 g Buffalo ricotta cheese
- 1 package Anchovies in Rizzoli sauce
- Peel of ½ grated lemon
- 1 Large red bell pepper
- ½ Small golden onion
- 30 g Bread
- 50 ml Vegetable broth
- to taste Extra virgin olive oil
- to taste Salt black pepper
- to taste Dried and fresh chili powder and oregano
Products
Anchovy Fillets in Spiced Sauce
Process
How to make : Paccheri stuffed with buffalo ricotta cheese, Alici in Salsa Rizzoli and roasted bell pepper cream- Prepare the creamed peppers
Wash the peppers and bake them in a 200°C oven for about 20 minutes, until the skin is toasted. Transfer the bell bell pepper to a bag and let it cool, then peel and cut it into pieces. In a skillet, sauté the chopped onion with the oil, add the bell bell pepper and cook for a few minutes, adding the vegetable broth. Blend until smooth and creamy. Adjust for salt and pepper. - Prepare the crispy crumble
Finely chop the bread and toast it in a pan with a drizzle of oil, a pinch of chili pepper and oregano until it is golden and crispy. - Prepare the paccheri filling
In a bowl, process the buffalo ricotta cheese with a drizzle of oil, a sprinkle of pepper and grated lemon zest. Incorporate the Alici in Salsa Rizzoli into the ricotta cream, stirring until evenly mixed. - Cook the paccheri and stuff them
Cook the paccheri in plenty of salted water until al dente. Drain them gently and season with a drizzle of the anchovy sauce. Fill the paccheri with the ricotta and anchovy cream, using a sac-à-poche or teaspoon. - Plate
Spread a layer of bell pepper cream on the bottom of the plate. Arrange the stuffed paccheri on top of the cream. Top with the crunchy crumble, a few fresh oregano leaves and some Alici in Salsa Rizzoli for an extra touch of flavor.
