Paccheri filled with artichoke mousse, prawn and buffalo mozzarella on parmesan cream

Product combined with the recipe

Paccheri Confezione 250gr

Ingredients for 4 people

  • For pasta:
  • Paccheri Leonessa (about 7 paccheri per person)
  • salt
  • 100 g of sautéed (cold) artichoke hearts
  • 300 g of shrimp meat
  • 200 g of buffalo mozzarella
  • For the Parmesan Cream:
  • 100 g of Parmesan cheese
  • 100 ml of whole milk
  • 1 knob of butter
  • a pinch of salt
  • 1 tablespoon of flour


Blanch the paccheri in plenty of boiling salted water. Take the artichokes, clean them and obtain the heart, the softer part, sauté in a pan with a little oil and a clove of garlic, salt, pepper, sprinkle with a spoonful of chopped parsley, and cook with the lid closed adding a thread of water. Cook until they are soft. Chop the artichokes, the shrimp pulp and the mozzarella coarsely, put everything into the blade robot. It is important to chop everything first, so, the time that the robot will take to chop everything will be less, it is important because we do not have to heat the mozzarella, not to dry it too much. Once chopped, you will get a sort of mousse, add salt and pepper and arrange in a sac a poche. In a saucepan melt the butter, add the flour and a sprinkling of salt, stir with the whisk and add the milk, then the Parmesan. Let thicken until you get a sort of béchamel, but slightly more liquid. We compose the dish. In a pastry-cup we place the paccheri in feet, and with the help of the sac a poche fill them with our stuffing, escapes, mozzarella and artichokes. Bake the time for about 5 minutes at 180 degrees to melt the mozzarella inside. Meanwhile, cut a thin slice of mozzarella, scrape a slightly blanched scampo. Place the parmesan cream on the bottom of the plate, then remove the paccheri, and top it with the puff of buffalo mozzarella, decorated with the scampi, and to taste fried leek curls. Small note Wishing to crown the dish with something special, I created a sheet of bread that I then gave a form of cylinder, to make the dish protagonist of the dish, the mozzarella di bufala, the bread you see in the picture, was made with the mozzarella's governing water. Then cut into slices about half a cm high, flattened with a rolling pin, rolled around a pastry ring and bake until lightly browned. The taste is tasty, very reminiscent of mozzarella, but it is almost crispy like a meringue, the result is very special. Obviously, making a bread to make this dish can be complicated, if you do not have the time you can replace the bread made with water, with the sandwich, the result will not be the same, but you will get the note crispy.

by Lovely Cake

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