Fried Stuffed Pacchero

When it comes to fried food, it’s hard not to bring a smile to anyone’s face. Fried food has an irresistible charm that can win over anyone. The key to success? Quality oil and the right temperature. Today, I take you into the world of paccheri, where the true star is the filling. Here’s how to prepare delicious fried paccheri that will impress your guests.

For the Filling

• 20 paccheri
• 500 g of buffalo mozzarella
• 300 g of ricotta
• 100 g of breadcrumbs
• 50 g of all-purpose flour
• 3 eggs
• 4 sprigs of thyme
• Peanut oil, salt, and pepper

For the Tomato Sauce

• 300 g of ripe plum tomatoes
• 1 tablespoon of capers
• 2 anchovy fillets
• 2 sprigs of thyme
• Extra virgin olive oil and salt

For the Tomato Sauce: Blanch the tomatoes in boiling water for one minute, then immerse them in cold water and peel them. Remove the seeds and finely chop the pulp along with thyme, capers, and anchovies. Season with olive oil and salt.

For the Filling: Slice the mozzarella and let it drain. Chop it and mix with ricotta, thyme, salt, and pepper.

Preparing the Paccheri: Cook the paccheri halfway in boiling salted water. Drain them and dry them well with kitchen paper, then drizzle with a little olive oil. Fill the paccheri with the filling using a piping bag. Coat them in flour, then dip in beaten eggs with a pinch of salt, and finally in breadcrumbs.

Fry the paccheri a few at a time in hot peanut oil. Drain them on kitchen paper to remove excess oil. Serve hot with the tomato sauce

Wine Pairing