Paccheri Fritti – A Delectable Italian Antipasto Recipe
Category: Appetizers
Serves: 12
If you’re craving an irresistible, crispy, and cheesy appetizer with a burst of fresh Italian flavors, look no further than Paccheri Fritti. These deep-fried pasta tubes, stuffed with a creamy and flavorful ricotta filling, are served with a fragrant tomato sauce and fresh basil. This dish is a delightful twist on the traditional paccheri, offering a crunchy, golden exterior with a soft, cheesy interior that will captivate your taste buds.
Let’s take a detailed step-by-step look at how to prepare this mouth-watering antipasto for your next meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Paccheri (large pasta tubes) | 12 pieces |
| Mozzarella di bufala (buffalo mozzarella) | 100g |
| Ricotta di bufala (buffalo ricotta) | 200g |
| Pecorino cheese | 50g |
| Milk | 40g |
| Fresh Basil | To taste |
| Fine Salt | To taste |
| Passata di pomodoro (tomato sauce) | 250g |
| Shallot (finely chopped) | 5g |
| Extra virgin olive oil | 10g |
| Water | 20g |
| Whole eggs | 2 |
| Whole milk | 1 tablespoon |
| Bread crumbs (pangrattato) | 100g |
| Vegetable oil (for frying) | 1L |
Nutritional Information (Approximate per serving)
| Nutrient | Value per serving |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 20g |
| Protein | 14g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | 300mg |
| Cholesterol | 40mg |
Instructions
1. Preparing the Tomato Sauce
Start by making the flavorful tomato sauce that will complement the crispy paccheri. Begin by finely chopping the shallot and sautéing it in a pan with a drizzle of extra virgin olive oil. Cook the shallot on medium heat until it softens and becomes translucent, which will take around 3-4 minutes. Once the shallot is softened, add the passata di pomodoro (tomato sauce) and water. Stir everything together and bring it to a gentle simmer. Let it cook on low heat for about 20 minutes, allowing the flavors to meld together.
2. Making the Cheese Filling
While the sauce is simmering, it’s time to prepare the filling for the paccheri. Start by finely chopping the buffalo mozzarella and mixing it with the ricotta di bufala in a bowl. Add in the pecorino cheese for a touch of sharpness and richness. Next, add the milk to the mixture to achieve a creamy consistency. Finally, finely chop the fresh basil and stir it into the cheese mixture, giving the filling a fragrant, herbaceous flavor. Season with salt to taste. Set the mixture aside for later.
3. Cooking the Paccheri
Bring a large pot of salted water to a boil. Once boiling, add the paccheri and cook them for about 5 minutes, which is about 2 minutes less than the suggested cooking time. You want the pasta to be slightly undercooked as it will cook further when fried. After cooking, drain the paccheri and spread them out on a clean kitchen towel to dry and cool off. The towel will also help absorb any excess moisture, making it easier to stuff the pasta.
4. Stuffing the Paccheri
Once the paccheri are dry and cool, it’s time to fill them with the delicious cheese mixture. Transfer the ricotta filling into a piping bag or a simple plastic bag with the tip cut off. Carefully pipe the filling into each pacchero, ensuring that each tube is fully stuffed with the cheesy mixture. Set the stuffed paccheri aside on a clean plate or tray.
5. Preparing the Egg Wash and Bread Crumbs
In a shallow bowl, beat the two eggs together with a tablespoon of whole milk to create an egg wash. In another shallow bowl, place the bread crumbs. Now, it’s time for the double breading process that will create that wonderfully crispy exterior.
6. Breading the Paccheri
Take each stuffed pacchero and dip it first into the egg wash, making sure it’s fully coated. Then, roll it in the bread crumbs, pressing lightly to ensure the breadcrumbs stick well. For extra crunch, you can repeat this process for a second layer of breadcrumbs, ensuring that each pacchero is perfectly coated.
7. Frying the Paccheri
Heat the vegetable oil in a deep pan or fryer to 170°C (338°F). If you have a kitchen thermometer, this will help you ensure the oil is at the right temperature for frying. Carefully drop the breaded paccheri into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry them for about 2 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the paccheri from the oil and place them on a paper towel-lined plate to absorb any excess oil.
8. Serving the Paccheri Fritti
To serve the paccheri fritti, place a spoonful of the tomato sauce at the bottom of small serving glasses or bowls. Add a few pieces of the crispy paccheri on top. Garnish with a fresh basil leaf for an aromatic touch and a pop of color. Serve immediately while they’re hot and crispy, allowing your guests to enjoy the full flavor experience.
Tips for Success
- If you prefer a less greasy result, you can place the fried paccheri on a wire rack instead of paper towels to allow air to circulate around them.
- You can prepare the ricotta filling in advance, making it easier to assemble the paccheri later. Just store the filling in the refrigerator until you’re ready to use it.
- For an extra flavor boost, try adding a pinch of chili flakes or freshly ground black pepper to the cheese filling.
These Paccheri Fritti are a fantastic choice for an appetizer at your next Italian-inspired dinner, party, or gathering. With their crispy golden exterior and creamy, savory filling, they’re sure to be a crowd-pleaser. Enjoy them with a chilled glass of white wine or sparkling water, and your guests will be delighted with this stunning starter!
