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Fried paccheri stuffed with ricotta and bacon

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Have you ever made fried paccheri? If you’ve never tried them, you don’t know what you’ve been missing so far! But today we give you the chance to recover and fix this big mistake. We thought of a recipe that was somewhat reminiscent of a typical Roman dish, Amatriciana, then we stuffed them with ricotta, a sprinkle of pecorino cheese and crispy bacon.

But to make them even better, we also decided to bread them, fry them and put them on a very tasty tomato sauce.

Ingredients for 9 people:

9 paccheri Salt to taste 200 g of ricotta 1 slice of bacon 2 teaspoons of pecorino Cooking water 2 eggs Breadcrumbs to taste Peanut oil for frying Tomato sauce Cottage cheese in a traditional wooden bowl on a white wooden background. Close up, selective focus with copy space. Soft curd natural healthy food, healthy diet food

Method:

Start by bringing the water to a boil, then salt and cook the paccheri but drain them about 3 minutes before the end of cooking. While the paccheri are cooking, cut the bacon into cubes and brown it in a nice hot pan. When crisp, place it on a plate and let it cool. Then cut it into even smaller pieces, as they will be part of your paccheri filling. Prepare the filling for the paccheri, then put the ricotta in a bowl and add a tablespoon of cooking water, then the pepper, a teaspoon of bacon fat, the bacon and a tablespoon of grated pecorino romano . The filling will be delicate but very tasty! Now put the filling in a piping bag or help yourself with a teaspoon and fill the paccheri, which you have previously cooled, keeping them straight on a cutting board. Cooling them in this position will help keep them wide open and they won’t sag, so it will be easier to fill them. After having stuffed them, pass them in the egg then in the breadcrumbs twice so that the breadcrumbs are more crispy. Heat the peanut oil in a pan and fry the paccheri in plenty of oil using the immersion mode. Prepare a light tomato sauce by putting a teaspoon of bacon fat instead of oil, add a basil leaf if you like it. Put two tablespoons of sauce on a plate, then place the pacchero and sprinkle with pecorino!

We guarantee that success is guaranteed with this recipe! For another delicious aperitif, which goes well, try for example the recipe for rustic cake with Parma ham and artichokes

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