Paccheri with Piave DOP Fresco and peppers

Glutin free
  • Difficulty: medium
  • Preparation time: 10 min
  • Cooking time: 15 min
  • Serves: 4 people


  • 16 paccheri
  • 100 g ricotta
  • 150 g Piave DOP Fresco
  • 100 g fresh cream
  • 2 peppers, one yellow and one red
  • Salt, pepper, EVO oil to taste
  • 1 shallot
  • 200 g baby peas
  • 1 potato
  • 16 slices of speck


Blend the Piave DOP with the boiling cream and leave to cool.
Cut the peppers into very small cubes and sauté in a pan with a little extra virgin olive oil. Gently mix them with the ricotta.
Season with salt and pepper and use to fill the previously boiled paccheri using a teaspoon. Make bundles of two or three pieces and wrap them in long slices of speck.
Place them in a buttered ovenproof dish and cover with a sheet of tinfoil to prevent them from drying out. Place in the oven.
In the meantime, finely chop the shallot and soften in a frying pan with some oil. Add the peas and potato and cook until bubbling. Then add a few ladles of vegetable stock, bringing to the boil. Once cooked, blend until smooth.
Serve the paccheri on a base of creamed peas, setting aside some whole peas for decoration.