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https://www.raiplay.it/programmi/esem... - Today Daniele prepares an extremely scenic and delicious dish. Even if it is a pasta dish, it can easily be considered a single dish given all the loaded and nutritious ingredients it has. Baked pasta is one of the most universally appreciated preparations of our cuisine, and it lends itself to infinite variations, which can concern the pasta shape chosen, but above all the seasoning. The paccheri cake contains the ingredients of the classic baked pasta, but its refined shape gives it an innovative presentation. In fact, Perse does not present it in the classic rectangular pan, like lasagna alla bolognese, but as if it were a beautiful cake to be cut into slices. Daniele also prepares a double filling for this recipe: the first based on ricotta, basil and cashews, and the second of tomatoes in oil, anchovies, capers and chili pepper. These are two extremely different and very contrasting fillings that, however, inserted in a single preparation, create a mix with the perfect taste. What ties it all together is the sauce that Daniele prepares based on tomato, shallot and grated cheese. Ingredients: 500 g of paccheri 800 g of ricotta 2 leeks 150 g of mozzarella fiordilatte 150 g of grated cheese 20 g of desalted capers 50 g of tomatoes in oil 8 anchovy fillets in oil 1 fresh chilli pepper 1 bunch of fresh oregano 1 bunch of basil 40 g of cashews For the sauce: 1 shallot 500 ml of tomato puree 100 g of grated cheese extra virgin olive oil salt and pepper Cooking: 190° for 20 minutes