BAKED PACCHERI WITH STRACCIATELLA DI BURRATA
26 Modern Recipes from Pastificio Artigianale Alta Valle Scrivia- A Journey through our 26 shapes through Ligurian Traditions and Modern Recipes, with Stefano Torre from ‘Ristorante Roma’ Montoggio (Genova).
Ingredients for 4 people:
32 pieces ALTA VALLE SCRIVIA’S ARTISAN PACCHERI Pasta
100 g Stracciatella di Burrata cheese
90 g Robiola cheese
150g Ricotta cheese
2-3 tablespoons of Castelmagno DOP Cheese
For the Bechamél sauce:
400 ml milk
35 g Flour
35 g Butter, plus more for baking
Make a paste with the cheeses and egg, If the mixture appears runny add the crumbs of some fresh white bread to make a thick cream.
Make the Bechamél sauce:
Heat the milk in a small saucepan. In another pan, melt the butter and add the flour. Stir on the heat until light brown and add the hot milk a bit at a time whisking continuously to avoid lumps. Stir on the heat until thickened. Season with the salt and nutmeg and set aside.
Cook the PACCHERI pasta in abundant salted water until ‘al dente’. Drain and plunge into cold water to cool. Drain the cooled pasta thoroughly and fill with the cheese stuffing using a pastry bag . set each PACCHERO on end in a flame-proof casserole and spoon over the Bechamel. Dot with flecks of butter and bake in a hot oven or under the grill until hot and brown on the top. Serve immediately.
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Download recipe from: http://www.pastificioaltavallescrivia.com/en/recipe/paccheri/