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Paccheri with saffron from Enna, filled with ricotta cheese, violet artichokes and tomatoes with aromatic herbs
2022-09-23
https://api2.metro.ca/userfiles/image/recipes/paccheri-12004.jpg
PT00M
PT50M
PT50M
Clean the artichokes by removing the hardest outer leaves, cut the stems and tips. Cut the artichokes into four parts and place them in a solution of cold water and lemon. Cook them over medium heat until they are softened. Once cooked, divide the artichokes into two parts and blend one with a blender until you get a smooth and homogeneous puree.Combine the well-dried artichoke puree with the ricotta, add the Jarlsberg cheese and season with salt and pepper.
In a small bowl, pour a ladle of hot water and add the saffron pistils (alternatively a sachet), let it melt. Peel the tomatoes and make a concassé, stew it in a pan with garlic and oil, seasoning with salt and pepper.Meanwhile, in a separate pan, sauté the spring onion with the oil. Cook the Paccheri and drain them al dente directly into the pan with the spring onion, then add the saffron.At this point, dissolve the ricotta and artichoke filling in the microwave and stuff the Paccheri.Arrange the pasta on a serving dish, decorating it with the tomato, stewed artichokes and aromatic herbs.Nutritional value :
Nutritional table
Per 100 g
ENERGY : 725,4Kcal
FATS : 35.0g (di cui saturi 14,0g)
CARBOHYDRATES : 79,5g (di cui zuccheri 12,8g)
FIBERS : 15,3g
PROTEINS : 22,4g
SALT: 1332,5g
4
Metro
0
0
0
0
24 Paccheri
4 artichokes artichokes
200 g ricotta
40 g Jarlsberg cheese
4 Medium sized tomatoes
50 g Spring onions
1 Clove garlic to taste
saffron to taste
Aromatic herbs (basil, chervil, thyme and marjoram) to taste
olive oil to taste
salt and pepper
Paccheri with saffron from Enna, filled with ricotta cheese, violet artichokes and tomatoes with aromatic herbs
4
Main course
0:00
Preparation
0:50
COOKING
0:50
TOTAL TIME
Ingredients
-
24
Paccheri
-
4
artichokes artichokes
-
200 g
ricotta
-
40 g
Jarlsberg cheese
-
4
Medium sized tomatoes
-
50 g
Spring onions
-
1
Clove garlic to taste
-
saffron to taste
-
Aromatic herbs (basil, chervil, thyme and marjoram) to taste
-
olive oil to taste
-
salt and pepper
Preparation
Clean the artichokes by removing the hardest outer leaves, cut the stems and tips. Cut the artichokes into four parts and place them in a solution of cold water and lemon. Cook them over medium heat until they are softened. Once cooked, divide the artichokes into two parts and blend one with a blender until you get a smooth and homogeneous puree.
Combine the well-dried artichoke puree with the ricotta, add the Jarlsberg cheese and season with salt and pepper. In a small bowl, pour a ladle of hot water and add the saffron pistils (alternatively a sachet), let it melt. Peel the tomatoes and make a concassé, stew it in a pan with garlic and oil, seasoning with salt and pepper.
Meanwhile, in a separate pan, sauté the spring onion with the oil. Cook the Paccheri and drain them al dente directly into the pan with the spring onion, then add the saffron.
At this point, dissolve the ricotta and artichoke filling in the microwave and stuff the Paccheri.
Arrange the pasta on a serving dish, decorating it with the tomato, stewed artichokes and aromatic herbs.
Nutritional value : Nutritional table Per 100 g ENERGY : 725,4Kcal FATS : 35.0g (di cui saturi 14,0g) CARBOHYDRATES : 79,5g (di cui zuccheri 12,8g) FIBERS : 15,3g PROTEINS : 22,4g SALT: 1332,5g
Source :
Metro
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