Paccheri ripieni di baccalà su fonduta di formaggio
Ingredienti
(per 4 persone)400 g di PACCHERI
350 g di baccalà dissalato
650 g di patate
1 cipollotto fresco
600 ml di brodo vegetale
2 rametti di Timo
20 g di olio extravergine d'oliva
Pepe nero q.b.
PER LA FONDUTA
130 g di Asiago
20 g di burro
300 ml di latte intero
20 g di farina 00
PER DECORARE
Porri q.b.
Preparazione
Pulite e sfilacciate il baccalà. Fate appassire il cipollotto affettato in una padella con olio e timo. Aggiungete le patate pelate e tagliate a cubetti, ricoprite con brodo vegetale, cuocete per 15 minuti con sale e pepe. Unite il pesce e cuocete per 5-6 minuti. Trasferite in una ciotola e schiacciate con una forchetta. Cuocete i paccheri in acqua salata. Scolateli, irrorandoli di olio, disponeteli in verticale in una pirofila in 4 gruppi da 10. Con una sac-à-poche senza bocchetta inserite il ripieno di patate e baccalà nei paccheri. In una pentola d'acqua scottate i fili di porro, adagiateli sui mucchietti di paccheri, poi mettete tutto sotto il grill per 5 minuti con il pepe. Sciogliete il burro in un pentolino, aggiungete la farina e versate del latte tiepido. Spegnete il fuoco e aggiungete l'Asiago grattugiato. Versate la fonduta su un piatto e adagiate i mucchietti di paccheri.Condividi
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500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
Offerta
500 gr
CI SPIACE, AL MOMENTO NON E’ DISPONIBILE
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