Flow rate
First courses
Duration
50 minutes
Difficulty
Easy
Ingredients
200g of Paccheri
1 kg of spinach
500 g of fresh ricotta
200 gr Langa White with Truffle
1 shallot
1 clove of garlic
a few basil leaves
40 g grated cheese
dry white wine
Occelli butter
salt
pepper
Preparation
Blanch the pasta for 7 minutes in salted water (the package indicates 11 minutes as cooking time). Once drained, put it in a bowl adding a drizzle of oil to prevent it from sticking. In the meantime, clean and wash the spinach and let it wilt for 5 minutes in a pan with a drizzle of oil, so as not to have to boil it and waste the cooking water. Let it cool for a few minutes then put it in the blender to chop it. Then add the ricotta, parmesan, salt and a pinch of black pepper. Mix everything together.
Procedure
Then prepare the béchamel sauce by heating the milk in a saucepan. Once heated, add the flour a little at a time, stirring to avoid lumps. Then add the salt, a pinch of pepper and plenty of nutmeg. Finally, always continuing to stir, add the grated cheese to thicken it. Turn off the heat when it starts to boil. Then fill the paccheri with the stuffing, using a piping bag for convenience.
Then arrange the paccheri in the pan, add cubes of Occelli butter and a sprinkling of grated cheese to help the gratination.
Bake at 180° for about 30 minutes. In the meantime, cut the Bianco di langa with truffle into cubes, melt it in a pan over low heat, add a spoonful of butter and a little cream to help it melt.
Bake the paccheri and pour the creamy Bianco di Langa fondue with Occelli Truffle
Enjoy your meal!
Video Recipe
