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.
Standing paccheri stuffed with sausage and pumpkin
- Yield: 2 Servings
- Prep: 60 mins
- Cook: 15 mins
- Ready In: 1 hr 15 mins
- 14 paccheri for me Vero Lucano
- half onion finely chopped
- 500 grams sausage
- 300 grams pumpkin peeled and diced
- black pepper
- extra-virgin olive oil
- a few spoonful vegetable broth
- 20 grams unsalted butter for the bechamel sauce
- 20 grams flour
- 250 ml milk
- cacioricotta grated, to garnish
- provola silana diced, to garnish
- In a large frying pan, heat up some extra-virgin olive oil, then sauté the onion until translucent.
- Remove the sausage from its gut, then crumble it and add it to the onion; let it brown.
- 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.
- Season with salt and peppetr and continue cooking until the pumpkin become a puree. Turn off the heat and let the mixture cool down.
- 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.
- 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.
- Pre-heat the oven to 356°F (180°F).
- 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.
- 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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