- 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
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.
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.
We mix the artichoke puree with the ricotta, the Ragusano D.O.P. and adjust with salt and pepper.
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.
In a small bowl, put a ladle of hot water and add the saffron pistils (or a sachet), letting it dissolve well.
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.
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!