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https://www.raiplay.it/programmi/esem... - Daniele Persegani prepares a first course, namely paccheri gratinati ripieni ai funghi. Ingredients: 350 g paccheri, 300 g porcini mushrooms, 1 clove of garlic, 2 sprigs of thyme, 1 sprig of dill, parsley, 400 g buffalo ricotta, 100 g grated cheese, 80 g speck, half a liter of milk, 50 g butter, 30 g flour, 80 ml cream, 150 g gruyere, 3 egg yolks, nutmeg, salt and pepper, extra virgin olive oil Procedure: Cook the paccheri in boiling salted water for a few minutes. Drain and arrange them on a baking sheet, well spaced apart. Let them cool. In a pan, heat a nice drizzle of oil with the garlic cloves. Cook the fresh mushrooms, cleaned and sliced. We flavor with thyme and parsley and let it brown over a high flame. Once golden and dry, we set them aside and, in the same pan, we brown the speck cut into thin strips. For the filling, in a bowl we put the sautéed mushrooms, the browned speck, the ricotta and the grated cheese. We mix and put in a pastry bag. We prepare the béchamel: in a saucepan, we melt the butter, then we add the flour and, subsequently, we add the hot milk. Continuing to mix, we bring to the boil. We finish with salt and nutmeg. We turn off and add the grated Gruyer cheese and mix until it melts. We then add the liquid and cold cream and, finally, the egg yolks. We mix everything. We spread a little sauce (rich béchamel) on the bottom of a baking dish. Stuff the now cold paccheri with the mushroom and speck filling and arrange them, upright, inside the baking dish. Cover with the remaining sauce and cook in a hot, static oven at 190° for 25 minutes.