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    PACCHERI (TRADITIONAL MACARONI) with pork belly and baby artichokes

    pasta paccheri with baby artichokes and pork belly

    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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    paccheri-with-pork-artichokes

    • 14 oz (400 gr) Traditional Southern maccheroni (Paccheri)
    • ¾ 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 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.

    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)
    • ¾ 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

     

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    Reader Interactions

    Comments

    1. Ruth Cox says

      April 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

        April 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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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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