In the Neapolitan culinary tradition, Neapolitan paccheri have very rooted origins. It was once the "pasta of the poor" because being large, a few were enough to fill the plate. A nice curiosity concerns the origin of the name. In dialect "pacchero" means "slap" for this reason they are also called Schiaffoni. The meeting of the paccheri with the tomato was love at first sight because the shape and the wrinkled surface at the right point hold the sauce very well, guaranteeing an incomparable taste. This type of pasta is suitable for various recipes, in my dish I thought of flavoring it with colorful saffron and stuffing it with two ingredients with tasty and delicate flavors, such as that of prawns and the fine monkfish, all balanced by flavor intense and delicate of pea cream and yellow datterino. A dish to prepare on special occasions ... colorful and delicious, it will leave your guests surprised and happy to taste it.
Time of realization: 1 15 hours and minutes
Degree of difficulty (1 to 5): 3
Ingredients for people 2
120 g of paccheri
200 g of ricotta
300 g of shrimp
4/5 prawn tails
200 g of monkfish
60 g of parmesan
6/7 yellow datterini
70 g of peas
1 onion
2 cloves of garlic
½ glass of cognac
2 sprigs of parsley
1 saffron
oil
sale
pepper
dill
chive
chopped pistachios
Procedure for making saffron Paccheri stuffed with prawns
I cleaned, rinsed and cut the prawns into small pieces, leaving only the ones with the tail whole for the "mise en place". I also cut the monkfish into small pieces and in the meantime I boiled the water for the pasta. In a pan, with 1 clove of garlic and oil, I browned the prawns, salted, blended with cognac and after a few minutes I added the monkfish and yellow datterini with a sprig of parsley. Cooking takes a few minutes.
In another pan, with oil and chopped spring onion, I cooked the peas, salted, a little parsley and added water as needed. In the meantime, I poured the ricotta, the prawns and the chopped monkfish, the parmesan, the dill and a pinch of salt and pepper into a bowl. Finally, a little water from cooking the pasta to make the mixture creamier.
Halfway through cooking the pasta I added the saffron sachet. I drained it al dente, letting it cool down a bit. With the help of a pastry bag I filled the paccheri and tied them every two with a thread of chives. Then I blended the peas with a mixer, with a drop of cooking water and a pinch of Parmesan until obtaining a creamy and homogeneous mixture.
I used the slate stone for this dish, placing 4 paccheri tied in pairs on the pea soup, I added the prawn tails, some yellow datterino tomatoes, pieces of monkfish and chopped pistachios.
The recipe was made by Amerigo Morgia.
