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Fried paccheri

Fried paccheri

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Fried paccheri recipe by of 19-09-2015 [Updated on 04-07-2016]

I ate these fried paccheri in a restaurant and I was bewitched by them! The stuffed and then fried pasta ... what more could you want;) The filling obviously lends itself to infinite variations, this morning I propose it with ricotta and porcini mushrooms, delicious! Today I am writing to you from Munich, after years I managed to come to Oktoberfest and just for the inauguration day, I am ready to go around all the stands and drink beer as if there was no tomorrow;) So I leave you to the recipe of these delicious fried paccheri and I throw myself into this new experience, a kiss and good weekend.


How to make fried paccheri

Cook the paccheri in a large pot with boiling salted water.

Meanwhile, revive the mushrooms by covering them with a ladle of pasta cooking water.

Drain the pasta al dente. Be careful not to break the paccheri while cooking or draining them. Let them cool down.

In a bowl, mix together the ricotta, parmesan, salt and pepper.

Brown a clove of garlic in a pan with a little oil.

Drain the mushrooms and squeeze them gently
Then sauté the mushrooms in the pan for a few minutes. Once flavored, remove the garlic.

Chop the mushrooms with a mixer.

Then add them to the ricotta and mix.

Transfer the mixture into a pastry bag.

Then fill the paccheri delicately

Pass the paccheri first in the flour, then in the egg and finally in the breadcrumbs, being careful to also cover the short sides with the breading.

Then fry them in a pan with hot oil, a couple of minutes on each side, until golden brown.

As they are ready, place them on a plate covered with absorbent paper.

Serve immediately.

Fried stuffed paccheri

THE fried stuffed paccheri they are a Finger food, aperitif, appetizer And they are truly an original whim that draws inspiration from a Neapolitan recipe: stuffed and fried slaps!

Very easy to prepare, thinking about holidays or dinners with friends, you can prepare them well in advance, keep them ready and fry them on the spot.

Let's make a finger food: let's put them in glasses already full of tomatoes and basil (cooked) hot and you will make a great impression.

Served as an appetizer in a basket made with bread, they will be a fantastic aperitif, while to accompany cold cuts and appetizers they will become a successful appetizer.

Few ingredients but, I recommend, of good quality: the ricotta that is well dried and the paccheri that keep cooking without breaking.

The original and the most famous are stuffed with ricotta and provolone but of course you can vary according to your tastes
(stuff the paccheri with mozzarella only, or with sautéed vegetables such as aubergines, courgettes and artichokes) but also with minced meat or sausage and mushrooms

for 15 paccheri

  • 15 paccheri
  • 300 g of cow's milk ricotta
  • 100 g of smoked provolone
  • 2 tablespoons of grated Parmesan cheese
  • 30 g of cooked ham (about 2/3 slices)
  • salt and pepper

for the breading:

to serve:


Fried stuffed paccheri

Watch and don't miss the next video recipes

boil the paccheri in abundant salted water

add the salt and pepper to the ricotta, mix everything well with 2 tablespoons of grated Parmesan cheese
(in case the ricotta is more humid, you may need more)

then add the sliced ​​ham and smoked provola or scamorza cheese

mix everything and obtain a firm filling

transfer the mixture into a piping bag

when the paccheri are cold we will go and stuff them

in a bowl beat the eggs with the milk and in the other one put the breadcrumbs for the breading
(in case you do not have eggs or for allergy reasons you can bread with a batter made with water and flour and then wrap everything with breadcrumbs)

bread the paccheri passing them first in the egg and then in the breadcrumbs,

do it twice to get a very crunchy pacchero.

if you do not fry immediately, store in the fridge under cover
(you can keep them for a day but it is better not to freeze them)

fry in abundant seed oil

when they are nice, crispy and golden, drain them and put them on absorbent paper to remove excess oil

serve hot accompanied by a sauce,

Fried stuffed paccheri

Fried paccheri: ingredients for 8 servings

paccheri 8
buffalo mozzarella 200 g
buffalo ricotta 135 g
anchovy fillets 4
basil a few leaves
ground pepper
grated cheese to taste

For the sauce

tomato sauce 135 g
tomato paste 25 g
spring onions 2
basil a few leaves
extra virgin olive oil 20 g
salt up to taste

To bread

medium eggs 2
breadcrumbs 100 g
salt up to taste

To fry

To decorate

basil a few leaves
grated cheese to taste

The recipes of the Chef's Test and It's always noon

For the paccheri, cook the paccheri in boiling salted water. Meanwhile, stir the ricotta with the grated cheese, adjust to taste and add the salami cut into small pieces and the basil.

Fill the paccheri with the ricotta and salami filling passed in the flour then in the beaten eggs and finally in the breadcrumbs. Deep fry in seed oil.

For the omelette, divide the yolks from the whites, whip the egg whites until stiff with a pinch of salt and, separately, the yolks with the grated cheese.

In a pan with a base of extra virgin olive oil, cook the peas with some chives. In another pan, blanch the diced carrots and season with salt.

Add the carrots and peas to the bechamel, add the yolks and add the whipped egg whites, mix and pour the mixture into the molds. Bake at 170 & # 176 for 10 & # 8217.

Video of the recipe Fried Paccheri and Frittatina Soufflé

If you want to see the video of the recipe Paccheri fritti and Frittatina Soufflé by Pasquale Rinaldo proposed in the new edition of the cooking program La Prova del cuoco aired on RaiUno, below you will find the link for viewing.

Fried Paccheri - Recipes

grated bread
fry oil
Mix the ricotta with the tuna and the anchovies in the mixer, put the mixture in a sac a poche and fill the raw paccheri, pass them in the beaten egg and then in the grated bread, then place them in a baking dish and put them in the fridge for a day. Heat the oil and fry the paccheri, as soon as they are browned, drain and sprinkle them with salt.
For the filling it can be varied according to taste, you can add mushrooms to the ricotta with cooked ham.
With the humidity of the filling, the paccheri will be tender, however I recommend using normal semolina ones, because those of the Gragnano type are more tenacious.

Fried Paccheri - Recipes

The Fried Paccheri, are a typical Campania specialty and the fillings can be various. I find this recipe wonderful, also because paccheri are one of my favorite pasta shapes. Who invented this dish had the brilliant idea of ​​transforming a first course into a nice appetizer or finger food as an aperitif. I assure you that one leads to another and once tried, you will want to make them often also because it is a very easy recipe. Living in Battipaglia (SA) I could only opt for a filling with ricotta and buffalo mozzarella, but with a little imagination, they can really be stuffed with everything, from meat to fish or even with potatoes and other vegetables.

24 Bronze drawn paccheri
250g of buffalo ricotta
250g of buffalo stracciatella
2 eggs
Flour to taste
Grated bread to taste
Salt to taste.
Peanut oil for frying

For the Tomato Sauce
400g of tomato pulp
1 white onion
Extra virgin olive oil. q.s.
Basil to taste

Finely chop the onion, brown it in a little oil, add the tomato pulp, salt and cook for about 15 minutes. When cooked, chop the basil by hand and add it to the sauce. In a bowl, mix the ricotta with a pinch of salt, add the buffalo stracciatella, mix well in the mixture and put it in a small bag to fill the pasta. Boil the paccheri and drain them al dente. Fill the paccheri with the ricotta mixture. In a bowl, beat the eggs with a pinch of salt and prepare the flour in one dish and the breadcrumbs in another. Pass the paccheri first in the egg, then in the flour, again in the egg and finally in the breadcrumbs. Fry in hot oil (170/180 & # 176) one pacchero at a time until golden brown, drain with a slotted spoon and place them on absorbent kitchen paper. Serve lukewarm, arranged on a serving dish with a sauce base and garnish as desired.

Fried Paccheri

It was a life and a half that I wanted to prepare these delicious snacks, not at all light, to use this pasta shape that I love in a different way from the classic Neapolitan ragù: the Paccheri. But I was expecting the right pasta, pasta that arrived when I knew, and I made up my mind, to be celiac, and therefore I just couldn't take advantage of it. Oh God, I ate one, two away, I felt pretty bad afterwards but it was worth it.

The right pasta that I mentioned a little while ago is Pasta Di Martino, and no, it's not a marchettone, I bought it, I tried it (made it try) and we fell in love with it and that's why I decide to share it with you . And for me there is no other. It has always been difficult to find Di Martino pasta shapes going around the supermarkets, I may have been a loser, but I was only finding the classics (penne, bucatini, spaghetti). Even Esselunga, where I went direct making the crossing of Rome certain of finding it, in fact does not have it. The only formats I could find were at Carrefour in Tarquinia. But every time I was stunned looking at the dishes of Teresa De Masi or Rosaria Orrù who, having them at hand, used barley, rosemary, daisies, tofette & # 8230

On the occasion of the lockdown, while my local supermarket made a fuss about delivering the shopping to us in the residential center for a thousand quibbles and various bullshit, Di Martino organized itself first of all by making the shop available on its website with ALL the formats, but by sending them without vomiting and mental castration, throughout Italy. Among other things with a private courier, without even being subject to all the delays of Bartolini, GLS et alii.

The first order I made, the first month, included Paccheri and Trottole (as well as a series of tiny pastries because I had the nest syndrome with ordinance broth), and in a week I prepared both the spins with cream of potatoes and mussels, both fried paccheri, which I only publish today. This is because between the depression from lockdown, the olive problems, the pecondria that came to me, the broken reflex, I thought of everything except the blog. Oh God it's not really like that because among the tops and these paccheri I published other things, but I wanted to first introduce you to something easier, more immediate, less laborious to do.

These are not that they require who knows what skill, eh, but let's say that compared to the pastry croissants (ready) and the couscous meatballs, they require a little more time.

I love Paccheri, I love them with the classic Neapolitan ragù, the one that, full of different pieces of meat (I also put some sausages in it), cooks for at least eight hours, over low heat, huffing as they say in Naples. They are a very versatile, large format of pasta that fills the mouth. And above all, they can also be cooked vertically, straight, one next to the other like assembled toy soldiers (the only gatherings allowed today are only those of paccheri, I guess I know) in one of those restaurant timbales, both in whole pans and in more presentable single portions.

Here I served them fried, finger food version, as an aperitif, at the time of Covid. Stuffed with a mix of ricotta and robiola, provola, lots of pepper and Neapolitan salami. Breaded and fried.

Clearly the filling, which has ricotta as a base, you can do it however you like. Even with mortadella they must be special. Or with a stuffing of robiola cheese and mushroom aubergines, with basil, which is somewhat reminiscent of the Sicilian aromas of a norm. Have I convinced you to try them?

Pasqualina gave me the mini pallets and after a year and a half I found the perfect way to insert them in my food photos.

Preparation of fried paccheri

To prepare this delicious goodness, first prepare a pot with water, bring to a boil, add a handful of coarse salt and drop the pasta, let it cook for about 5 minutes, then drain and let them cool by placing them vertically on a cloth.

Meanwhile, on a work surface, cut the mozzarella into small cubes and transfer them to a bowl, add the ricotta, a little salt and pepper and mix everything until you get a homogeneous mixture.

Stuff the paccheri ber well, filling them up to the brim, and set them aside, then heat abundant seed oil in a pan with high sides or in a pan for frying. Prepare 3 bowls, one with the flour, one with the eggs beaten well by hand and one with the breadcrumbs, take the stuffed pasta and pass them first in the flour, being careful to close the sides well, then in the eggs and then in the breadcrumbs, compact everything and when the oil is hot, drop the paccheri, to brown, drain on absorbent paper.

Once cooked, serve on a serving dish and voila, fast, and delicious mouth-watering. Enjoy your meal.

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Fried Paccheri Stuffed: the mouth-watering Neapolitan recipe

Ingredients for 12 fried paccheri

12 paccheri
100gr of smoked provola
200g of buffalo ricotta
50 grams of Parmesan cheese
salt as required
ham, salami or cicoli according to taste
To bread:
2 eggs
1 tablespoon of milk
100 gr of breadcrumbs
salt as required


Let's start by preparing the filling.

Cut the provolone into very small cubes and the same thing with the chosen sausage, whether it is ham, salami or cicoli.

Mix provola and sausages reduced to very small pieces together with the ricotta, so as to obtain a homogeneous mixture.

If you want a more compact dough, add a teaspoon of milk.

At this point, cook the pasta.

Take the paccheri and cook them in boiling water, and drain them about 7 minutes before cooking indicated on the pasta package, in any case very al dente.

After that, now you can stuff the paccheri with the mixture as before, you can do it with a spoon if you are good, otherwise with a sac-a-pochè, you have to be precise, the filling must be put in the right dose.

After, we proceed to the preparation of the breading.

Beat the eggs in a bowl with milk and salt, and put the breadcrumbs in another bowl.

Pass one pacchero at a time first in the beaten egg and then in the breadcrumbs, this twice, then double breading.

In this way the fried pacchero will be more crunchy and the casing will not break during cooking.

After breading the paccheri, it's time to fry them.

In a pan pour the seed oil, you have to reach a temperature of 170 degrees, and then dip one pacchero at a time in the oil.

After the frying phase, dry the fried paccheri with absorbent paper to remove the excess oil.

Fried paccheri

I love paccheri & # them and fry them, then, it's something amazing! So I highly recommend them, you will definitely make a great impression!

I stuffed the paccheri with ricotta and, once fried, I presented them in small glasses for finger-food on the bottom of which I poured a thin layer of fresh tomato sauce in order to dip the paccheri.


  • 10 paccheri
  • 200 gr of ricotta
  • two tablespoons of grated cheese
  • 1 egg
  • breadcrumbs to taste
  • flour to taste
  • extra virgin olive oil for frying
  • 200 ml tomato puree sauce
  • basil leaves
  • salt and pepper


  • boil the paccheri in salted water and drain them al dente
  • set them aside to dry
  • in the meantime, prepare the filling: in a bowl mix the ricotta with the grated cheese, salt and pepper
  • fill the paccheri, perhaps, with the help of a pastry bag
  • beat the egg in a bowl, put the flour in another and the breadcrumbs in another
  • flour the paccheri, eliminating the excess flour, pass them in the egg and then in the breadcrumbs
  • fry them in plenty of hot extra virgin olive oil
  • drain the paccheri on fried paper
  • pour the sauce into the finger-food glasses creating a thin layer
  • place the paccheri in each of the small glasses and decorate with basil leaves.

Good finger-food with fried paccheri!

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