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Paccheri and finanziera, with lime potato puree and radicchio confit

Ingredients for 4 people
  • 500 g PGI Gragnano Paccheri
  • 200 g Mixed offal (sweetbreads, cockscomb, veins, brain, kidneys, stomachs, tongue)
  • 40 g Chopped lean beef
  • 10 g PDO Parmesan cheese
  • 10 g Breadcrumbs
  • 50 g Veal
  • jus1/2 Glass of white wine
  • 100 g Potatoes
  • 1 Lime
  • 1 Shallot
  • 50 g Butter
  • to taste Vegetables stock
  • 30 g Cream
  • 20 g Tomatoes
  • 2 Sprigs of thyme
  • 2 Cloves garlic
  • to taste EVO oil
  • to taste Salt and pepper


PREPARATION

  1. Start with the preparation of the financier: clean and wash all the offal and cut them into 1 cm brunoise per side.

  2. Mix the minced beef pulp with Parmesan and breadcrumbs and form meatballs.

  3. Flour the offal and meatballs and fry them in a non-stick pan with a little extra virgin olive oil. Season with salt and pepper, then deglaze with the white wine. Add the veal jus, a little broth and continue cooking for 5 minutes, until everything is blended.

  4. In a separate pot, sauté the chopped shallot with a little oil, add the peeled and sliced ​​potatoes and brown them lightly. Season with salt and pepper, cover with the broth and add the cream. Finish cooking the potatoes and blend them to obtain a cream, to which a grated lime zest will be added before serving.

  5. Then wash the cherry tomatoes and leaf through the radicchio keeping the central leaves smaller (about 6 per person). Cut the cherry tomatoes and blanch them, peel them leaving one end of the peel attached and pass them for half an hour in the oven at 90 ° dry with oil, garlic, thyme and sugar. Blanch the radicchio too and put it in the oven like the cherry tomatoes.

  6. In abundant boiling salted water, cook the PGI Gragnano Paccheri, drain and stuff them with the financier kept warm. On a serving dish, arrange the cream of potatoes with lime, the stuffed Paccheri, a little finanziera, the radicchio and the cherry tomatoes. Top with a little more veal jus and serve.

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