{"id":5237,"date":"2015-10-28T01:00:05","date_gmt":"2015-10-28T00:00:05","guid":{"rendered":"http:\/\/fattorialamaliosa.it\/?p=5237"},"modified":"2016-01-03T16:46:36","modified_gmt":"2016-01-03T15:46:36","slug":"from-our-new-year-menu-stuffed-paccheri","status":"publish","type":"post","link":"https:\/\/fattorialamaliosa.it\/en\/from-our-new-year-menu-stuffed-paccheri\/","title":{"rendered":"FROM OUR NEW YEAR MENU, STUFFED PACCHERI!"},"content":{"rendered":"

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.<\/p>\n

At the Farm, there\u2019s a party atmosphere and our New Year’s menu will include a really tasty recipe. Baked pasta, but with wheat flour!<\/p>\n

\"11<\/a><\/p>\n

Baked stuffed paccheri<\/strong><\/em>
\nIngredients for 4 people
\n24 durum wheat\u00a0paccheri
\n120g of b\u00e9chamel sauce
\nFor the filling
\n300g of sausage
\n1 shallot
\n150g of fresh goat\u2019s ricotta
\n150g of b\u00e9chamel
\n70g of artichokes in oil
\nsalt
\nblack pepper
\nLa Maliosa biodynamic extra virgin olive oil<\/p>\n

Method<\/em>
\nFinely 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 b\u00e9chamel, the artichokes cut into small pieces and season with salt and pepper. Stir until the mixture is smooth. Transfer to a pastry bag.
\nBring a pot of water to the boil. Add salt and cook the paccheri al dente. Drain.
\nPreheat the oven to 180\u00b0C.
\nCover the bottom of a baking dish with 60g of b\u00e9chamel. Arrange the paccheri on top vertically. Fill each pacchero with the filling. Pour the b\u00e9chamel over the top. Cook in a preheated oven for 30 minutes, of which the last 5 minutes, under the grill. Serve warm.<\/p>\n

\"13<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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… Continue reading FROM OUR NEW YEAR MENU, STUFFED PACCHERI!<\/span><\/a><\/p>\n","protected":false},"author":5,"featured_media":11174,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[376],"tags":[237,267,241,238,377,335,373,337,400,406,378,404],"class_list":["post-5237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-fattoria-la-maliosa-en","tag-food-en","tag-la-maliosa-en","tag-maremma-en","tag-olio-en","tag-olio-biodimanico-en","tag-olio-biodinamico-en","tag-olio-igp-toscano-en","tag-olioevo-en","tag-ricetta-en","tag-ricette-en-2","tag-sara-milletti-en","entry"],"yoast_head":"\nFROM OUR NEW YEAR MENU, STUFFED PACCHERI! 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