The Paccheri are a kind of macaroni typical of Naples: If you’ve never tried them, I recommend you do it as soon as possible! The large size and thickness of this pasta call a rich and intense sauce: to prepare this, today I bring you a ride from Naples to Rome, relishing my Paccheri with ingredients that wink to the Italian capital city. The Paccheri are a delight for those who love the taste of pasta, which is very persistent in every bite. To counter the “bullying” of the Paccheri, I suggest you a tasty “big shots” dressing with fresh pork belly, artichokes and pecorino romano cheese.
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- 14 oz (400 gr) Traditional Southern maccheroni (Paccheri)
- 3/4 lb (350 gr) fresh pork belly
- 20 baby artichokes
- 2 cloves of garlic
- 4 tbsp pecorino romano cheese
- 4 tbsp extra virgin olive oil
- 1 lemon
- 8 leaves of mint
- to taste ground black pepper
first steps
Clean the artichokes by removing the tough outer leaves and letting them rest in 500 ml of cold water and the juice of 1 lemon until we are ready to cook them: below you will find my video explaining the process better.
Now, sauté the garlic with the olive oil in a saucepan; when the garlic is browned (but not burned!) leave from the pan and conserve it, then add the artichokes cut into quarters. Stir fry the artichokes over high heat until they have taken a beautiful golden color, then add 2 tablespoons of water, lower the heat, add the browned garlic and cover with a lid. Cook on low heat about 20 minutes, until the artichokes will become soft, but not mushy.
big, crispy and golden pork belly
While the artichokes are cooking, cut the pork belly into strips 1/4 inch thick and put them in a cold pan. Place the pan on a gently flame and let “sweat” the bacon until the fat liquefied not have overwhelmed the meat. Set the fire proceeding with a intense cooking just enough to obtain very crispy pork belly: it would be, golden brown but, of course, not burnt! To cook the pork belly properly it will take about 20 minutes. To prevent any burn on the meat, rid of a few spoon of the fat a couple of times during cooking.
Italian southern traditional maccheroni: PACCHERI
Simmer Paccheri in salted water. To avoid any breakage of the pasta during cooking, stir gently with a wooden spoon during the entire cooking time. Drain Paccheri, add the pork belly and the baby artichokes along with the chopped mint and blow the pasta into the sauce. Compose the dishes and decorate with pecorino cheese and plentiful and freshly ground black pepper.
rigatoni with ragù barese (Apulian meat sauce)
PRINTABLE VERSION
- 14 oz (400 gr) Traditional Southern maccheroni (Paccheri)
- 3/4 lb (350 gr) fresh pork belly
- 20 baby artichokes
- 2 cloves of garlic
- 4 tbsp pecorino romano cheese
- 4 tbsp extra virgin olive oil
- 1 lemon
- 8 leaves of mint
- to taste ground black pepper
- to taste table salt
- FIRST STEPS
Clean the artichokes by removing the tough outer leaves and letting them rest in 500 ml of cold water and the juice of 1 lemon until we are ready to cook them: below you will find my video explaining the process better.
Now, sauté the garlic with the olive oil in a saucepan; when the garlic is browned (but not burned!) leave from the pan and conserve it, then add the artichokes cut into quarters. Stir fry the artichokes over high heat until they have taken a beautiful golden color, then add 2 tablespoons of water, lower the heat, add the browned garlic and cover with a lid. Cook on low heat about 20 minutes, until the artichokes will become soft, but not mushy. - BIG; CRISPY AND GOLDEN PORK BELLY
While the artichokes are cooking, cut the pork belly into strips ¼ inch thick and put them in a cold pan. Place the pan on a gently flame and let “sweat” the bacon until the fat liquefied not have overwhelmed the meat. Set the fire proceeding with a intense cooking just enough to obtain very crispy pork belly: it would be, golden brown but, of course, not burnt! To cook the pork belly properly it will take about 20 minutes. To prevent any burn on the meat, rid of a few spoon of the fat a couple of times during cooking. - ITALIAN SOUTHERN TRADITIONAL MACARONI: PACCHERI!
Simmer Paccheri in salted water. To avoid any breakage of the pasta during cooking, stir gently with a wooden spoon during the entire cooking time. Drain Paccheri, add the pork belly and the baby artichokes along with the chopped mint and blow the pasta into the sauce. Compose the dishes and decorate with pecorino cheese and plentiful and freshly ground black pepper.
I’ve not had the pleasure of eating paccheri but this recipe sounds so good that I am going to have to give it a try.
Hi Ruth, Paccheri are delicious! if you want further advice, control them carefully while boiling and stir them gently. Traditionally, in Italy we eat them really “al dente”, but you’ll find your preferred cooking grade. If you do not find Paccheri at the grocery
click here
to order on-line. Let me know!