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You are here: Home / Recipes / Faster Than 45 Mins / PACCHERI (TRADITIONAL MACARONI) with pork belly and baby artichokes

PACCHERI (TRADITIONAL MACARONI) with pork belly and baby artichokes

03/04/2015 by Filippo Trapella 2 Comments

pasta paccheri with baby artichokes and pork bellyThe 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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paccheri-with-pork-artichokes

  • 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

pasta paccheri with baby artichokes and pork belly

 

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.

Paccheri with baby artichokes and pork belly

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.

 

pasta with baby artichokes

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.

sauteed pork belly

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.

Paccheri - traditional southern Italian pasta

 

pasta paccheri with baby artichokes and pork belly

rigatoni with ragù barese (Apulian meat sauce)

rigatoni with ragù barese Apulian sauce

PRINTABLE VERSION

5.0 from 1 reviews
PACCHERI (TRADITIONAL MACARONI) with pork belly and baby artichokes
 
Print
Prep time
40 mins
Total time
40 mins
 
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.
Author: Filippo Trapella - philosokitchen.com
Recipe type: Pasta
Cuisine: Italian
Serves: 4
Ingredients
  • 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
Instructions
  1. PACCHERI (TRADITIONAL MACARONI) with pork belly and baby artichokes
  2. 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.
  3. 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.
  4. 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.
3.2.2925

 

Filed Under: Faster Than 45 Mins, Pasta, Rice & Co., Recipes Tagged With: artichokes, artichokes recipes, baby artichokes, fast recipes, italian, italian chesse, italian recipes, macaroni, Naples, paccheri, pecorino, pecorino romano, pork belly, pork belly recipes, Rome, southern, traditional pasta

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Comments

  1. Ruth Cox says

    04/17/2015 at 1:45 pm

    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.

    Reply
    • Filippo Trapella says

      04/17/2015 at 5:54 pm

      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 groceryclick here to order on-line. Let me know!

      Reply

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