CREATIVE

PACCHERI FILLED WITH SALTED COD AND PASTORE DEL TIRSO

MEDIUM | 60 minutes

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

1

In a large pot, boil plenty of salted water and blanch the paccheri.

2

When almost cooked, drain them and let them cool.

The batter

1

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.

2

The batter will have to be fluid and thick, put it in the refrigerator, so that it becomes very cold.

Broccoli puree

1

Blanch the broccoli in water and salt.

2

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.

3

The result will have to be creamy, as soon as you get the right consistency, set aside.

The filling of paccheri

1

In a small pot, bring the milk and herbs to a boil, add the salted cod and let it cook.

2

Drain it and remove the thorns, put the pulp in the blender glass.

3

Blend briefly adding the egg, Pastore del Tirso cheese, tarragon and pepper.

4

Put the filling in the pastry bag and fill the paccheri.

5

Then put them in cold batter and fry them quickly in boiling oil at 180°. Alternatively, you can put them in the oven.

6

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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