Paccheri di Gragnano (typical handcraft pasta from Naples)

Paccheri di Gragnano (typical handcraft pasta from Naples)

Paccheri di Gragnano (typical handcraft pasta from Naples)

Paccheri di Gragnano filled with grilled aubergine and bufala ricotta over cherry tomato coulis by Chef Marco Ghioldi at Splendide Royal

April 24, 2013

Cuisine

serves for

2

total time

0 HR 30 MIN

ingredients

Paccheri di Gragnano
120 g
Eggplant
2 each
Cheese
80 g, ricotta
Parmesan cheese
20 g
Olive oil
basil
5 leaves
tomatoes
200 g
salt
Pepper

Preparation

Instructions:

First make the tomato coulis. Heat a saucepan and when it is very hot, add a drop of extra virgin olive oil and the cherry tomatoes. Cook for a couple of minutes, add salt and pepper to taste and add 2 fresh basil leaves. Blend to form a cream. Bring a large pot of water to a boil and add salt. Cook the Paccheri di Gragnano for about 15 minutes.

Filling:

Bake the aubergines wrapped in foil on a aluminum foil for about 40 minutes. When cooked, peel, purée in the blender and add salt and pepper to taste. Put in a bowl and add the ricotta, parmigiano reggiano, salt and pepper and mix well.

Preparation for serving:

After draining the Paccheri, fill the pasta with the filling using a sac à poche. Spread the tomato coulis over the serving dish and arrange the pasta over it in a circle. Garnish with a basil leaf and fried julienne aubergine (skin) and drizzle with raw olive oil. 

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