- 24 PGI Gragnano Paccheri
- 4 Artichokes
- 200 g Fresh sheep’s ricotta
- 40 g PDO Ragusano cheese
- 4 Medium sized tomatoes
- 50 g Spring onions
- 1 Clove garlic
- to taste Saffron
- to taste Aromatic herbs (basil, chervil, thyme and marjoram )
- to taste EVO oil
- to taste Salt and pepper
Preparation
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Let's start by cleaning the artichokes from the harder outer leaves and the tips, then divide them into four parts by removing the beard if present and place them for a few minutes in a solution of cold water and lemon, to prevent them from turning black.
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Once cooked, divide the artichokes into two parts, blend one with a hand blender until obtaining a smooth and homogeneous cream, adding a drizzle of oil if necessary.
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We mix the artichoke puree with the ricotta, the Ragusano D.O.P. and adjust with salt and pepper.
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Then cook the Paccheri di Gragnano PGI al dente and in the meantime let the spring onion wither in the oil in a separate pan.
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In a small bowl, put a ladle of hot water and add the saffron pistils (or a sachet), letting it dissolve well.
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While the pasta is cooking, score the tomatoes making an X on the bottom, then scald them quickly in a small saucepan with boiling water, remove the peel and cut them into small cubes, you have just made a concassé, which will be stewed in another pan with the garlic and oil, seasoning with salt and pepper.
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Then add the saffron to the Paccheri and melt the ricotta and artichoke filling in the microwave. Now stuff the Paccheri with the cream obtained and serve them on a serving plate, then decorate them with the tomato, stewed artichokes and aromatic herbs.
Enjoy your meal!
