Paccheri with saffron from Enna, filled with ricotta, violet artichokes and tomatoes with aromatic herbs
Ingredients for 4 people
24 paccheri Di Martino (large pasta tubes)
4 stewed artichokes to garnish
200 g thick artichoke puree
200 g fresh sheep’s ricotta
40 grams d.o.p. “Ragusa” cheese
4 medium sized round smooth tomatoes
50 grams spring onions
Unpeeled garlic as required
Saffron as required basil as required
Chervil as required
Thyme as required marjoram as required
Extra virgin olive oil
Salt and freshly ground pepper to taste
Cook the Paccheri in plenty of salted water. In the meantime mix the thick puree of artichokes with the ricotta, add in the Ragusa cheese to balance the taste of the salt and pepper.
Peel the tomatoes and cut out a concassé, sweat in the pan with garlic and oil, adjusting for salt and pepper. At the same time, soften the onions in a pan with the oil.
Drain the paccheri al dente and pour them into the onion pan. At this point, reheat the ricotta filling and place the artichokes in the microwave. Then stuff the paccheri.
Arrange the pasta on a serving plate and decorate the with the tomatoes, stewed artichokes and aromatic herbs.