2015 is ending and New Year’s Eve is almost on us…You are probably organising the night and tossing up between dishes more or less caloric and traditionally festive … the inevitable lentils and cotechino, Pandoro sweet cake and panettone, as well as dishes that can be prepared in advance and warmed up at the last minute.
At the Farm, there’s a party atmosphere and our New Year’s menu will include a really tasty recipe. Baked pasta, but with wheat flour!
Baked stuffed paccheri
Ingredients for 4 people
24 durum wheat paccheri
120g of béchamel sauce
For the filling
300g of sausage
1 shallot
150g of fresh goat’s ricotta
150g of béchamel
70g of artichokes in oil
salt
black pepper
La Maliosa biodynamic extra virgin olive oil
Method
Finely chop the shallot. Cook in a pan with olive oil and a tablespoon of water. Add the crumbled sausage. When the sausage is cooked, remove from the heat. Mix with the ricotta cheese, 150g of béchamel, the artichokes cut into small pieces and season with salt and pepper. Stir until the mixture is smooth. Transfer to a pastry bag.
Bring a pot of water to the boil. Add salt and cook the paccheri al dente. Drain.
Preheat the oven to 180°C.
Cover the bottom of a baking dish with 60g of béchamel. Arrange the paccheri on top vertically. Fill each pacchero with the filling. Pour the béchamel over the top. Cook in a preheated oven for 30 minutes, of which the last 5 minutes, under the grill. Serve warm.
