Cooking is fun! In this episode of Alessandro Kitchen Sound TEEN, Chef Borghese prepares a delicious Pacchero Pasta Armando stuffed with ricotta, lemon, and Piennolo tomatoes.
Ingredients for 4 people- 320 g of Pacchero Pasta Armando
- 400 g of cow's milk ricotta
- 1 bunch of basil
- 1 lemon
- 500 g San Marzano tomatoes
- 1 clove of garlic
- Salt, black pepper, extra virgin olive oil
Cook the Pacchero Pasta Armando in plenty of salted water.
Meanwhile, prepare the ricotta by mixing it with the grated lemon zest, basil, salt, and pepper.
Drain the pasta halfway through cooking and use a piping bag to fill it with the creamed ricotta and the sliced San Marzano tomatoes.
Line a baking sheet with parchment paper, drizzle with extra virgin olive oil, and arrange the stuffed paccheri on top. Finish with a sprinkling of grated pecorino, a drizzle of olive oil, and a sprinkle of black pepper.
Bake in the oven for about 10 minutes.
Once ready, plate and finish with a few fresh basil leaves.
