Sometimes like to pamper my dear friends. For this reason, I prepare little sins of throat like these stuffend and fried paccheri. I don’t know how to describe them, perhaps the most appropriate words are “tasty and irresistible caskets”! Have I convince you yet? Or don’t you still believe me? Then try to make a filling with mozzarella, Parmigiano Reggiano aged 24 months and Italian spicy salami and after encase these wonderful ingredients into paccheri.. You will eat the most delicious starter of all times! Now I think I have convinced you! Of course you can change the filling and you can use the ingredients you prefer, but I assure you that the ingredients that I have proposed are exceptional!
Ingredients for 16 paccheri:
- 16 paccheri
- 200 grams mozzarella
- 80 grams Parmigiano Reggiano aged 24 months
- 60 grams spicy salami
- Salt to taste
- Sunflower oil
For the breading:
- 2 eggs
- Flour 00
- Breadcrumbs
To decorate:
- Parmigiano Reggiano flakes
- Thyme leaves
- Tomato sauce
Method
Cook paccheri for about 11-12 minutes in boiling water. Drain and place them on a dry towel until they are cold. Meanwhile, prepare the filling: cut the mozzarella, the Parmigiano Reggiano and the spicy salami into cubes. Mix well and fill paccheri, one at a time. Now pass them first in the flour, after in the egg and finally in the breadcrumbs. Repeat the operation twice so you create a consistent breading. At this point bring the oil to a temperature of 160° Celsius degrees and dip paccheri. You must fry a few at a time. When they are golden, drain and place them on a plate lined with kitchen paper. Salt slightly. Finally decorate as desired with the Parmigiano Reggiano flakes and thyme leaves. Serve hot with tomato sauce.