Preparation
Ingredients:
- Paccheri 400 g
- Champignon mushrooms 450 g
- Sausage 300 g
- Cow's milk Ricotta 400 g
- Parmigiano Reggiano DOP (to be grated) 150 g
- Leek 1
- Garlic 1 clove
- White wine 50 g
- Extra virgin olive oil 4 tablespoons
- Triple tomato concentrate 1 tablespoon
- Thyme 3 sprigs
- Fine salt to taste
- Black pepper to taste
For Bechamel:
- Whole milk 200 g
- Butter 20 g
- All-purpose flour 00 15 g
- Nutmeg a pinch
- Fine salt to taste
To Sprinkle:
- Parmigiano Reggiano DOP (to be grated) to taste
To prepare stuffed paccheri with sausage and mushrooms, wash, trim, and slice the leek into rounds. Clean the mushrooms, removing any dirt with a slightly damp cloth, following the instructions in our "how to clean mushrooms" guide, and then dice them into small cubes.
In a large pan, pour the extra virgin olive oil "Il Cavallino Special Edition" and add the whole garlic clove. Also, add the sliced leek and let it wilt over low heat for at least 10 minutes.
Meanwhile, remove the casing from the sausage, crumble it, and when the leek is soft, add it to the pan. Let it brown gently, stirring occasionally, and then deglaze with white wine.
Allow it to evaporate for a few moments, then add the tomato concentrate and the mushrooms. Cook over high heat for 10 minutes, then season with salt, pepper, and remove the garlic clove.
Before turning off the heat, make sure the mixture in the pan is dry. Season with salt, pepper, and add the thyme leaves. Let it cool down. Prepare a rather fluid béchamel by melting the butter in a saucepan, then adding the flour and stirring until you get a hazelnut-colored mixture. Add the warm milk and mix well until the béchamel begins to simmer. Then, add salt and powdered nutmeg. When the béchamel thickens slightly, turn off the heat.
Place a pot of salted water on the stove and bring it to a boil. This will be used to cook the paccheri.
In the meantime, place the ricotta in a bowl, add 80 g of Parmigiano, and the leek, sausage, and mushroom mixture, which is now lukewarm. Mix and adjust the seasoning if necessary.
Transfer the mixture to a pastry bag without a tip. Boil the paccheri in plenty of salted water, draining them halfway through cooking, and lightly coat them with oil to prevent sticking (be very careful not to break them).
Place half of the béchamel on the bottom of a circular baking dish with a diameter of 22 cm at the base, and arrange the paccheri side by side in concentric circles, starting from the outer perimeter of the dish, filling it up. Fill the paccheri with the mushroom and sausage filling you transferred to the pastry bag, sprinkle with the remaining Parmigiano, and then add the rest of the béchamel and a few thyme leaves.
Bake the stuffed paccheri in a preheated oven at 180°C for about 25 minutes, plus 5 minutes of grilling to brown the surface. Remove the stuffed paccheri with sausage and mushrooms from the oven, let them rest and set for 5-10 minutes, and then serve them at the table!
