Paccheri with Piave DOP Fresco and peppers
- 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.