Originally, the name indicated the product obtained from buffalo milk and only later was it extended to that of cow's milk. In this preparation the buffalo mozzarella is in the stuffing of the paccheri. For a chic recipe to serve as an appetizer.

1) Prepare the tomato sauce: blanch the perini in boiling water for 1 minute, dip them in cold water and peel them. Remove the seeds and finely chop the pulp with the leaves of 3 sprigs of thyme, capers and anchovies. Complete with 2 tablespoons of oil and salt.

2) For the filling: cut the mozzarella cheese sliced, let them drain, then chop them in the mixer and mix them in a bowl with the ricotta, the thyme leaves, salt and a minced pepper. Boil the paccheri halfway through cooking (about 10 minutes) in abundant salted boiling water, drain, let them dry on kitchen paper and season with a drizzle of oil.

3) Fill the paccheri using a sac à poche mounted with a large and smooth nozzle, in which you will have transferred the filling. Pass them in flour, then in eggs, beaten with a pinch of salt, and finally in breadcrumbs. fry, a few at a time, in boiling seed oil and drain them on kitchen paper. Serve them hot with the tomato sauce.