My "paccheri al forno"

M

Mr.Random

New member
The paccheri! This is a very good brand from Gragnano, the temple of
italian hard wheat:
http://img823.imageshack.us/i/img0145pz.jpg/

Sausage-based ragu' and cooked spinach (I used the smaller ball):
http://img684.imageshack.us/i/img0146ve.jpg/

Soffritto (celery, carrot and onion in EVO oil for 10 minutes) and spinach:
http://img685.imageshack.us/i/img0147gv.jpg/

A great friend, the smaller flame on this gas range:
http://img859.imageshack.us/i/img0148lx.jpg/
It's wonderful for ragu', once the soffritto is done and the meat is
sauteed, and a glass of wine has evaporated, I put my ragu' pot over
this minimal flame and let it go for hours, adding some liquids
(vegetable broth, meat broth, water) when needed.

Gorgonzola and ricotta:
http://img856.imageshack.us/i/img0149x.jpg/
I added some gorgonzola only because the ricotta was not enough, and it
didn't change the flavor considerably.

Them again, this time on the filling:
http://img138.imageshack.us/i/img0150jw.jpg/

"Il ripieno e' pronto" (the filling is ready):
http://img153.imageshack.us/i/img0151qu.jpg/

Halfway making the bechamel:
http://img130.imageshack.us/i/img0152sk.jpg/

The pan, bottom lined with some bechamel. On the left, the King of
cheeses in his grated version:
http://img573.imageshack.us/i/img0153nf.jpg/

OK, the guys are all stuffed, it's easy to stuff them if they're cooked
only halfway or less:
http://img19.imageshack.us/i/img0154s.jpg/

Bechamel and then ragu' went on top of the paccheri, they'll go down a
bit while cooking:
http://img145.imageshack.us/i/img0155sl.jpg/

Ready to bake:
http://img151.imageshack.us/i/img0156k.jpg/

Sorry for the finished dish pictures, I took the paccheri out of the
oven and served them to my parents and friends, toasting with a nice
lambrusco from Castelvetro (Modena), and I totally forgot to take more
pictures.

Have a nice sunday :)
--
Vilco
And the Family Stone
This is post has been posted ONLY FOR THE STATS.
No trolls have been harmed in the making of this post.
 
On Sun, 03 Apr 2011 13:56:04 +0200, ViLco wrote:


Oh, yum! I need to see what I can find that resembles paccheri. They
look a lot easier to stuff than manicotti. I think I saw shells that
resemble them recently but I was thinking "big rigatoni" at the time
and didn't realize they could be stuffed.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
My "paccheri al forno"

On Apr 3, 4:56?am, ViLco wrote:

Available at A.G. Ferrari, a local chain.

http://www.agferrari.com/product/Paccheri/Short_Cuts


We had one such burner on our stove, growing up. My first apartment
had a stove with a regulated burner that could be throttled down, for
stove top slow cooking.

I use either our LeCreuset, with its heavy lid, or a SS pot with a
toroidal weight, to minimize liquid evaporation.
 
On 4/3/2011 6:56 AM, ViLco wrote:

Lovely!

We had manicotti last night.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
ViLco wrote:

Oh, I would have liked to see that final product, ViLco. It
looked great. Nice tip on stuffing the shells, too.

--
Jean B.
 
On Sun, 3 Apr 2011 06:57:10 -0700 (PDT), spamtrap1888 wrote:


It's pretty standard on gas stoves now that each burner puts out a
different BTU rating. I have 5 different sized burners from
5,000-17,000. One gets as low as 500.

-sw
 
On Sun, 03 Apr 2011 14:42:10 -0400, Jean B. wrote:


Yeah, we never got to see the stuffed pork leg either. I want my
money back!

-sw
 
"sf" ha scritto nel messaggio > ViLco
wrote:

Paccheri are like half-length manicotti. You could just cut manicotti in
half to copy, but I'll bet Vilco uses other pastas as well. Paccheri are
not on the shelves every time you go to the market, perhaps, so other big
pastas could happen.
 
My "paccheri al forno"

"ViLco" ha scritto nel messaggio
news:[email protected]...
I often tell students that if Gragnano is the only thing they remembered
from a lesson then they've got something of value from it.


Do you ever use the thick pottery rag? pots on a tamer? Mine isn't big
enough, and I don't really have room to store one big enough, so I always
feel like I am missing out on something.
 
On Mon, 4 Apr 2011 09:06:00 +0200, "Giusi" wrote:


Oh, okay. I see manicotti all the time. I didn't realize you cook it
before you stuff it. I thought they were stuffed "raw". Obviously,
I've never made manicotti. I've never eaten it either.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Il 04/04/2011 09:06, Giusi ha scritto:


They're hard to find almost everywhere, probably one finds always
paccheri only in Campania, their region.
I prefer egg noodles for stuffed pasta, so or I make egg-noodle and fill
and wrap it up (cannelloni) or go to a local "pasta fresca" shop where
they have a kind of eggbased big maccheroni, almost as big as paccheri.
--
Vilco
And the Family Stone
Il tris* di tortelli come stile di vita
* tre piatti separati, non il portatrucco della
barbie con tre tortelli qua e tre la
 
Il 04/04/2011 09:08, Giusi ha scritto:


I use stainless steel pots with a thick multi-layer bottom
--
Vilco
And the Family Stone
This is post has been posted ONLY FOR THE STATS.
No trolls have been harmed in the making of this post.
 
On Wed, 06 Apr 2011 18:47:52 +0200, ViLco wrote:


I bought dried paccheri yesterday from a little hole in the wall
Italian deli that even knew what bomba rice (of all things) was. The
reason why I thought "big rigatoni" when I saw them before is because
this brand is ridged, but I understand the half sized manicotti
description now.

The two people I spoke to behind the counter had both made paccheri.
One didn't bother stuffing them. He laid it out lasagne style . Why
not just use lasagne noodles for that? The other did stuff them, but
said it wasn't worth the work and wouldn't do it a second time. I
decided to try anyway since I've never made manicotti before (or eaten
it for that matter). I cooked them last night and they are waiting to
be stuffed, so I need to buy some ricotta today.

http://oi55.tinypic.com/25swrjd.jpg
http://oi53.tinypic.com/2dqoz1l.jpg

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mon, 4 Apr 2011 09:06:00 +0200, "Giusi" wrote:


I used to make manicotti from scratch, including the shells. The
shells were made like a crepe, filling added and the "crepe" folded
over. It was much easier to do than trying to stuff shells which
often split or were cracked when purchased. I would make 32 shells
and package & freeze in family sized portions.

I have gotten lazy and make ziti casserole using the same stuffing and
sauce recipe.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
 
On Thu, 7 Apr 2011 09:11:24 +0200, "Giusi" wrote:

Hey, I considered myself lucky that not only did they know what
paccheri was - they'd at least cooked with them once.

How cute! It didn't occur to me to stand them on end. Good way to
get more into the pan, for sure. Well, next time. I made them for
dinner last night and I was very pleased with the outcome. FWIW, I
didn't think stuffing them was hard *or* messy, but I had the perfect
sized spoon for the job. I posted pictures to alt.binaries.food
yesterday but If you can't get that group, I will repost them here if
you wish.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Thu, 07 Apr 2011 08:32:16 -0400, The Cook
wrote:


I guess that's what the one who said he made them lasagna style was
getting at.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
"sf" ha scritto nel messaggio
news:[email protected]...
"Giusi" wrote:


Sure, the more fotos the better.

The advantage to paccheri IS the vertical! Otherwise, what's to distinguish
them from manicotti? It's just a more put together dish rather than just a
pile o'pasta.
 
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