A Sicilian Recipe to Delight the Palate
If you are looking for a pasta dish with a rich, refined flavour, you are in the right place. Today I am sharing the secrets of a stuffed paccheri recipe that combines the creaminess of fresh ricotta with the unmistakable taste of pistachio. A true tribute to Sicilian cooking and its treasures.
An easy, quick baked pasta dish!
This pistachio pasta is more than a dish: it is a sensory experience that takes you straight to Sicily, thanks to outstanding ingredients such as Durum Wheat Paccheri and Federica Genovese Sicily&Food Pistachio Pesto. The combination of ricotta and pistachio creates a rich, velvety filling, perfect for the generous shape of paccheri.
An elegant pasta dish for a special lunch or unforgettable dinner.
what’s
needed.
Metod:
Step by step
Bring a large pan of salted water to the boil and cook the paccheri for half the time indicated on the pack.
They should be very al dente so they do not break when filled. Drain, reserving the cooking water, transfer to a glass dish and drizzle with extra virgin olive oil to keep them from sticking.
Combine the fresh ricotta and pistachio pesto in a large bowl.
Add a ladleful of pasta cooking water and mix with an electric whisk. Add the grated cheese and mix into a smooth, creamy filling. Taste and adjust the salt and oil if needed. Set aside.
Transfer the filling to a piping bag. Take one pacchero at a time and gently fill it with the ricotta and pistachio mixture.
place the stuffed paccheri side by side in an ovenproof dish, covering the whole base. Add a little cooking water to the bottom, drizzle with extra virgin olive oil and generously scatter over the chopped pistachios.
Bake at 180°C for about 30 minutes, or until an irresistible golden crust forms on top.
Remove your paccheri with pistachio filling from the oven and rest for a couple of minutes before serving. Add another sprinkling of chopped pistachios before bringing them to the table.
Enjoy!
FEDERICA’S TIPS
Drain the ricotta well and cook the paccheri only halfway before filling them. A piping bag makes the job easier and helps keep the pasta intact. Save a little chopped pistachio to scatter over the dish just before serving.
― storage and serving ―