Paccheri In The Face | Valentina Cirasola | Author and Designer

What is cooking for the super bowl in your home? Do you have something simple, or are you going to surprise your family and friends with some special food? I have made something substantial with a remarkable taste that will linger in people’s memory: Stuffed and Baked Paccheri Pasta.

In Neapolitan patois (dialect from Naples, Italy), paccheri means a smack in the face. I guess the producer of this pasta made with durum semolina thought the excellent taste will smack people in the face. I think that’s the relation to the original word. The specialty I made only looks complicated, in reality is fast and really easy to make.

PaccheriFilling:
Start with steaming the spinach in a pan covered with a lid and only a 1/4 of cup of water. In a large pan saute’ cubed Italian prosciutto or any ham you like with onion, garlic and ginger. Add steamed spinach, beat 2 eggs and mix them in. Add grated Parmigiano, nutmeg, piñoli if you have them, season with salt and pepper to your taste and stir well to amalgamate everything.
Spinach Mixture
Sauce: I made a velouté of yellow tomatoes from my garden, but you can make your sauce from red tomatoes.

Saute’ 2 cloves of garlic in olive oil, add chopped red tomato, season with salt/pepper and let it cook for fifteen minutes until the tomatoes are soft.
Insert a boat motor (a type of blender that goes into the pan and chops food) in the sauce and blend the tomatoes until obtained a smooth sauce.
My yellow tomatoes gave me a very light sauce after I used the boat motor. To thicken it, I add the yolk of one egg and beat it vigorously with a whisk until I got a velvety smooth sauce called velouté.
Tomato Veloute'

Pasta: In salted and boiling water cook the paccheri al dente, drain and set aside to cool enough to handle them. With a small spoon stuff paccheri one by one, it will take 15-20 minutes, but at the end it will be worth. Align them in an oiled baking dish, add the sauce on top and around, sprinkle Parmigiano cheese all over and bake at 400˚F., uncovered until the top is golden brown. All the ingredients are already cooked, it will not take long to melt together.

Baked Paccheri

I hope my friends will bring something good. My picture shows paccheri ready to bake. They were gone as soon as they came out of the oven. Buon appetito, ciao,
Valentina
http://www.valentinadesigns.com

Copyright © 2014 Valentina Cirasola, All Rights Reserved

Dux CoquorumValentina Cirasola often designs kitchen, dining areas and wine cellars. She is in love with food and cooks every day. What a better kitchen designer than the one who cooks and knows all the needs cooks have? Her deep interest in food led her as an autodidact in the studies of food in history, natural remedies, nutrition and well-being. Robert Taitano, a friend and business associate of http://www.wine-fi.com says:
“Valentina – an International Professional Interior Designer is now giving you an opportunity to redesign your palate”. Get your copy of Valentina’s books on
Amazon: http://goo.gl/xUZfk0
Barnes&Nobles: http://goo.gl/q7dQ3w

 

Advertisements

2 Comments (+add yours?)

  1. TBM
    Feb 23, 2014 @ 11:09:53

    This sounds wonderful

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Katrina Perkins

A force of Nature, with intense acting skills.

Postcards from Italy---Natalia Sarkissian

stories, one postcard at a time

In So Many Words

Creative writing inspired by life, love, laughter ... and a horse named Shakespeare

Art Gowns

The Art of Glamorous Fantasy

Paula Acton

Scribblings of an Aspiring Author

MAGNO

"La flamme des cuisines."

Teagan's Books

Now available: "Murder at the Bijou - Three Ingredients I"

litadoolan

Any old world uncovered by new writing

The Love of History

Another site/blog for loving history

Life is too short to drink bad wine

La vie est trop courte pour boire du mauvais vin

Badfish & Chips Cafe

Travel photos, memoirs & letters home...from anywhere in the world

daysandmonths

a journey of discovery with my camera...

yadadarcyyada

Vague Meanderings of the Broke and Obscure

Chasing Destino

I'll be outside of the mosh pit . . . waiting with bandaids and kleenex . . . I can also work magic with an ace bandage. Just sayin' . . .

this man's journey

Each journey has a story to tell. Each story has the possibility to bring about change, hope, joy, comfort, healing.

LEANNE COLE

Fine Art Photographer ~ Daring to be Different

Through Harold's Lens

Harold Green Photography

HarsH ReaLiTy

A Good Blog is Hard to Find

The Punchy Lands!

Embrace Your PUNCHY Nature

In Bruttium

Uncovering Calabria & The Mezzogiorno, One Toe At A Time. | By Adam Underhill

Design Secrets

fulfill your craving for a beautiful home

Decorating by Donna • Color Expert

A Virtual Color Expert who is highly specialized in designing color for your home.

Green Door Hospitality

Adventures in Everyday Entertaining

DEAR HUMAN

These letters are written to remind you just how much you matter, just how important you are, and just how beautiful the gift of life as a human is.

Tanamannya

Tanaman, Alam Semulajadi Dan Yang Berkaitan

Specifier Review

Architecture, Design & Innovation

%d bloggers like this: