The protagonist of this recipe: Pastore del Tirso
Ingredients
4 people- Egg 1
- Pastore del Tirso 60 g
- Paccheri 16
- Salted cod 500 g
- Tarragon to taste
- Milk 1 l
- Rice flour 100 g
- Wheat flour 100 g
- Broccolini 300 g
- Dried tomatoes 20
- Seed oil to taste
- Extra virgin olive oil to taste
- Onion to taste
- Carrots to taste
- Celery to taste
- Salt to taste
- Pepper as needed
Method
In a large pot, boil plenty of salted water and blanch the paccheri.
When almost cooked, drain them and let them cool.
The batter
Prepare the batter with 100 g of rice flour, 100 g of 00 flour and about 90 g of very cold mineral water with a pinch of salt, one of pepper, 10 g of Pastore del Tirso and work it all with a whisk.
The batter will have to be fluid and thick, put it in the refrigerator, so that it becomes very cold.
Broccoli puree
Blanch the broccoli in water and salt.
Drain them and, still hot, put them in the blender glass, whip them with 50 g of extra virgin olive oil in a thin stream, salt and pepper.
The result will have to be creamy, as soon as you get the right consistency, set aside.
The filling of paccheri
In a small pot, bring the milk and herbs to a boil, add the salted cod and let it cook.
Drain it and remove the thorns, put the pulp in the blender glass.
Blend briefly adding the egg, Pastore del Tirso cheese, tarragon and pepper.
Put the filling in the pastry bag and fill the paccheri.
Then put them in cold batter and fry them quickly in boiling oil at 180°. Alternatively, you can put them in the oven.
Plate them up with a quenelle of whipped broccoli, a julienne of red onion, dried tomatoes and baked olives. Serve them hot.
RECIPE BY: Luisa Bayre and her staff
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