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Paccheri with peas and sauce with almonds
ingredients
servings
5
Paccheri, pasta
500 oz
Peas
800 oz
Full fat milk
1 fl oz
Wholewheat flour
50 oz
Almonds
50 oz
Butter
50 oz
Iodized salt
to taste
Black pepper
to taste
White pepper
to taste
Pink pepper
1 teaspoon
Nutmeg
to taste
Grated Grana Padano
4 spoons
Butter
20 oz
Shallots
1 unit
Stracchino cheese
200 oz
Extra virgin olive oil
to taste
first courses from Italy
Paccheri with peas and sauce with almonds
Paccheri with peas and sauce with almonds
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Innovation sometimes goes from simple things, how to match the taste of the Taleggio cheese flavor and the scent of almonds
preparation
step 1
Lessa paccheri in salted water draining them very al dente and adagiali spaced on a cloth.
step 2
Cook the peas steam, then insaporiscili for 5 minutes in a pan in which you have already done saute the minced shallot in a few tablespoons of oil. Season with salt and black pepper.
step 3
Chop finely the almonds getting a flour. Prepare the sauce: Melt the butter in a pan, add the whole wheat flour and almond flour and whisk vigorously with a whisk.
step 4
Add flush, always beating, the hot milk and cook for about 10 minutes until the cream thickens. Room with spice and white pepper and a generous grating of nutmeg.
step 5
Put the peas in a blender, a portion of soft cheese 150 g and a couple of ladles of sauce with almonds. Frulla getting a fairly thick cream and put it in a pastry bag.
step 6
Cover the pan with aluminum and cook in preheated oven at 180 degrees for 30 minutes. Remove lalluminio and make au gratin at 200 degrees for 10 minutes.
step 7
Olia a baking pan with high sides and arrange neatly paccheri, standing next to each other.
step 8
Fill them with the cream of peas, put a piece of soft cheese on each pacchero, cover with the sauce with almonds
step 9
spice to taste with pink pepper and nutmeg powder with grain and ends with some butter.
