Today we just added all our range of Gourmet pasta into our website, and to celebrate I want to share an amazing recipe made with the Paccheri Lisci, a pasta shape which is originary from Campania.
Paccheri is the perfect pasta to be filled with meat and fish fillings, or to absorb all the goodness of the pasta sauces.
You can now find many different brands of pasta in NZ, and often it is easy to let the price decide for you. I suggest instead to choose the quality, because it's the quality that will make your meal a special one! Here is your chance to appreciate the difference, with a unique artisanal pasta from Pastificio Panarese, which is situated in Val D'Orcia, Tuscany.
Val d'Orcia, is a place historically renowned for the quality of its durum wheat and with a long tradition of pasta making. The clayey nature of the soil and the relative summer aridity give the durum wheat a high index of high quality proteins and gluten, which give the dough its consistency and pleasantness to the palate. Also, made using the traditional methods of bronze drawing and slow-drying, Pasta Panarese has a rough texture that will help the absorption of water whilst boiling, and will allow a better adherence of the sauce. The result is an evenly-cooked, full flavoured product much different from the industrial pasta production.
Allright, now is time for the anticipated recipe. I have to be honest, this is not the easiest recipe ever, but It is surely one of those ones that will impress your guests and will reward you of all your efforts!
Ingredients for 4 people
- 400g Paccheri Lisci
For the filling:
- 400gr smoked salmon
- 750g fresh ricotta
- extra virgin olive oil
- black pepper
- 1 piping bag
For the pureed soup:
- 200g leek
- 400g potatoes
-60g extra virgin oilive oil
- 600g vegetable stock
Slice the leek stem. Keep the green leaves (you can throw away the outer one) that you will use to tie down the paccheri.
Peel and dice the potatoes. Pour some extra virgin olive oil in a pot and stir-fry the leek into it. Add salt and pepper as desired, add the potatoes and cook them for a few minutes.
Add the vegetable stock to the mix (that you may prepare yourself or buy it) and cook for another 20-25 minute at medium heat , stirring from time to time.
Once they are cooked, blend the potatoes with a hand mixer so to obtain a uniform and smooth cream.
You can now work on the pasta filling. Slice the salmon first (save some for the final garnishing). Pour the ricotta in a bowl, add salt, pepper, a touch of olive oil. Add them to the salmon and mix well.
Cook the pasta according to the instructions. Drain when ready and put them aside in a bowl with some olive oil to cool them down.
You can now take the leek leaves that you kept aside, slice them in thin slices and cook them for two minutes in the pasta cooking water.
Group the paccheri in circles of 10 or so onto a tray with baking paper.
Take the filling cream from the fridge, pour into a piping bag and start filling the paccheri.
You can now tie the paccheri together with the leek leaves that you previously cooked. Add some salmon slices on top of the pasta.
Bring the oven to heat at 240deg and bake the paccheri for five minutes in the grill mode until the top will become crusty.
Take the pasta out from the oven and pour them in bowls that you filled with the pureed soup.
As I said there was a bit of work, but you can now enjoy all the goodness of this recipe!