Stuffed Paccheri with courgette sticks

Method

1. Boil the Paccheri pasta in lightly salted water and drain it while still half-cooked.
2. Set it in a tureen with cold water and a spoonful of oil to stop the cooking process.
3. Cut the pig’s cheek finely and sauté, together with the leek cut into rings, in a non-stick pan with a little olive oil.
4. Add a little water in order to lower the temperature and stew gently.
5. Wash, top and tail the courgettes and cut them lengthwise into four segments, removing the seeds.
6. Pour the leek and pig’s cheek mix into a tureen and, using the same frying pan, cook the courgettes with salt and a little cooking water.
7. As soon they are half-cooked, add the leek and pig's cheek.
8. Stir in a generous quantity of grated Auricchio Piccante.
9. Stuff the Paccheri and arrange them standing on an oven tray side by side or in single-portion holders.
10. Dust them with more grated Auricchio and bake at 190°C for about 5 minutes.

Chef's tip

If you want to turn this recipe vegetarian, just replace the pig's cheek with diced smoked tofu, seitan or crumbled walnuts!

Serving suggestion

Serve with vegetable side-dishes or with light meaty courses.

Wine selection

Sauvignon blanc, Riesling or Chardonnay.

Family tip

If you want to obtain a flavour that is more delicate, just replace Auricchio Piccante with Auricchio Dolce!

Dish history

If you are planning on a dinner with your friends and want to cook something that is yummy and easy at the same time, you've just found what you need! This baked pasta, filled with a delicious leek, pig's cheek, courgettes and Provolone mix, will delight your guests with its well-balanced flavours. Ps. Did you know that the word 'Paccheri' comes from the ancient greek 'πας' (whole) and 'χειρ' (hand) which mean 'open hand slap' (no hostile intentions, though!)?