Ingredients for 4 people
200 g Paccheri
250 g ricotta cheese
100 ml shrimp bisque
Waste leaves and stems of 4 artichokes
100 ml mussel cooking liquid
1 onion
200 g carrots
Parsley, to taste.
50 g waste leek leaves
200 g celery
White pepper
Evo oil
Salt
Garlic
50 g parmigiano
Stale bread, to taste
Spices (sweet paprika, poppy seeds, turmeric), to taste.
For the creamed potatoes:
500 g potatoes
50 g leek
EVO oil
100 ml milk
salt and pepper, to taste
Procedure
Wash the waste leaves of the artichokes well, remove the outer part of the stems using a paring knife and cut them into sticks.
Sauté a mirepoix of celery, carrot and onion and add the artichoke leftovers. Sauté the vegetables, deglaze with white wine and leave to cook with some vegetable stock.
In the meantime, make a flavourful fish fumet with fish waste.
When the cooking liquid from the artichoke leaves has reduced, strain through a conical strainer, while the stems are puréed.
Mix all together with ricotta cheese, season with salt and pepper, and at this stage we have the stuffing for the paccheri.
Cook the paccheri al dente in plenty of salted water and fill with the stuffing using a piping bag.
Serving:
Use three paccheri per portion, bound with the leek leaves previously blanched and sprinkled with grated stale breadcrumbs and flavoured with remaining parsley from the fish preparation.
Place the paccheri in the oven for 7 to 8 minutes. Remove the paccheri from the oven and place them on a sauce made from the leftover creamed potatoes, diluted with the fish fumet and a few spoonfuls of cooking water from the mussels, or alternatively flavoured with shrimp bisque.
