All recipes written by Gordon Ramsay
Paccheri with prawns, the preparation
1) Shelled 300 g of prawns and cut them half lengthwise. Cut into strips 2 courgettes e skip them in a pan with a little oil.
2) In another pan browned 1 clove of garlic minced with 4 tablespoons of oil, unite the prawns, 1 sprig of chopped basil, add salt, cook for 1 minute and cover.Boil 320 g of paccheri and skip them in a pan with prawns and zucchini.
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Pasta cooked al dente, sweet and crunchy sausage, savory and enveloping Parmesan cream: the mix of flavors and textures of this dish will make you love paccheri with sausage and parmesan cream, a perfect first course for the cold season and ideal to be enjoyed at lunch, perhaps with a Red wine important and full-bodied.
There recipe it is not complex and is quick enough to prepare. The pacchero makes the dish elegant, but it can also be used on another type of pasta. The advice is to orient yourself on the pasta very porous (penne, half sleeves, tortiglioni, tagliatelle), avoiding spaghetti for once.
To prepare this tasty first course you will need: 400 g of paccheri, 300 g of grated parmesan, 300 g of sausage, milk, pepper, rosemary, extra virgin olive oil.
The preparation of the recipe starting by browning the sausage cut into small pieces in a non-stick pan with a drizzle of extra virgin olive oil. When the sausage is almost ready (about ten minutes will be enough) you can start boiling the pasta water.
After having lowered the paccheri into a fairly large container, you must then prepare the cream cheese by mixing the grated Parmesan cheese and two ladles of very hot cooking water. The result must be a very thick and tasty cream. If necessary, you can add more Parmesan if the cream is not uniform.
The pasta is then drained al dente and placed in the container with the freshly prepared Parmesan cream. It must be stirred vigorously, adding the browned sausage and, if necessary, another ladle of cooking water.
After putting the paccheri with sausage and parmesan cream on the plates, you can sprinkle with more cheese and black pepper. The advice is to taste the pasta hot.
When they say mozzarella cheese, we generally mean the fresh pasta filata cheese that can be found on the market in the classic ball, braid or morsels forms.
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.
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