Here it is, my second recipe for Mangiare Matera contest (in cooperation with Scatti Golosi)… let’s say that, after almost a month in a low carb diet, this past week-end I got even, so this won’t be the only carb recipe for this week (maybe another one, maybe two, we’ll see).

This time I tried Vero Lucano pasta.. and it’s simply amazing! Great cooking endurance, thick and porous texture (typical of handcrafted pasta) and a taste I can’t describe, you have to experience it.

I chose to use their paccheri as they were cannelloni, with a very autumny stuffing made with sausage and pumpkin; and then I served them standing up, topped with bechamel sauce, grated cacioricotta and diced provola silana.

A rich and tasty first course that, served in single-portion cocotte, is also extremely good looking and fancy on your Sunday tables.

L'attesa blog

Standing paccheri stuffed with sausage and pumpkin

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Published:

  • Yield: 2 Servings
  • Prep: 60 mins
  • Cook: 15 mins
  • Ready In: 1 hr 15 mins

Ingredients

Instructions

  1. In a large frying pan, heat up some extra-virgin olive oil, then sauté the onion until translucent.
  2. Remove the sausage from its gut, then crumble it and add it to the onion; let it brown.
  3. When the sausage is golden brown, add the diced pumpkin and let cook until it’s soft, adding some spoonful of vegetable broth, from time to time.
  4. Season with salt and peppetr and continue cooking until the pumpkin become a puree. Turn off the heat and let the mixture cool down.
  5. Bring to a boil a pot of salted water, throw the paccheri in and drain them when they’re half cooked (for me 10 minutes). Drain them and let them under cold running water for a few minutes (so the cooking will stop). Keep aside.
  6. Meanwhile prepare the bechamel sauce. In a saucepan heat the milk up, while in another saucepan melt the butter and toast the flour in it for a couple of minutes, stirring with a spoon. When the flour is toasted, add the milk little by little, always stirring with a whisk. Let it cook for some minutes, always stirring, until the bechamel sauce thicken.
  7. Pre-heat the oven to 356°F (180°F).
  8. Now assemble the dish: spread half a tablespoon of bechamel sauce on the bottom of two single-portion cocotte. Place the first pacchero standing up and stuff it with the sausage/pumpkin mixture; do the same with the others, too.
  9. Top with bechamel sauce, grated cacioricotta and diced provola silana.
    Bake in a pre-heated oven for 15 to 20 minutes, or until golden brown.

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