Pasta filled with ricotta, breaded and fried
Cook the paccheri and drain them 5 minutes before the end of cooking time. Place them on a sheet of paper towel.
Meanwhile, prepare the filling. Cut the provola into cubes and chop the basil into small pieces.
In a bowl combine everything with the ricotta, then add salt and pepper to taste.
Mix the ingredients well.
Transfer the ricotta mixture into a piping bag or help yourself with a teaspoon and fill the paccheri.
Beat the eggs with a pinch of salt in a small bowl.
Coat each stuffed pacchero first in the egg and then in the breadcrumbs.
Repeat the process, creating a double breading.
Pour plenty of sunflower oil into a frying pan, wait for it to get very hot, then add the paccheri.
Fry until completely golden.
To be eaten immediately
You can add a cured meat of your choice to the filling, e.g. cubes of mortadella or cooked ham
Italia, Lazio
| Energy (kcal) | 292.66 |
| Carbohydrates (g) | 48.7 |
| of which sugars (g) | 2.67 |
| Fat (g) | 5.26 |
| of which saturates (g) | 2.55 |
| Protein (g) | 12.41 |
| Fibre (g) | 1.8 |
| Salt (g) | 0.07 |
