Hello boys and girls! How are you?
Today I present a very special pasta: Pasta di Canossa. I met this company at Cibus 2016 and I was thrilled. Here I prepared paccheri, that instead of being scratched on the outside, inside they are scratched, so well suited to being stuffed.
This paste is characterized by a high value of protein and dietary fiber which make it much more tasty. The product packaging has also surprised me. In fact on the packaging they are marked all the production steps from seeding to packaging, so when you buy a package of this paste you can know when the wheat has been sown,when it was collected, etc.
Paccheri finger food
Ingredients for 40 paccheri:
- 230 g paccheri Pasta di Canossa
- 200 of pitted green olives
- 160 g of dried tomatoes
- 300 g ricotta
- 40 g of rocket
Chop 80 g of olives, arugula and sun-dried tomatoes. In a large bowl combine all the ricotta and turn gently until combine.
In a saucepan, pour plenty of water and bring to a boil. Then pour the paccheri and salt with coarse salt. Cook the paccheri for 8-9 minutes, drain and let them cool.
Fill each pacchero with the mixture made with ricotta cheese. Pierce with a toothpick an olive and pacchero just filled.
Serve them cold as an appetizer.