Paccheri au gratin with mortadella and Carandini Glaze with White Condiment & Parmigiano Reggiano Mousse.

Paccheri au gratin with mortadella and Carandini Glaze with White Condiment & Parmigiano Reggiano Mousse.

500g paccheri

300g mortadella

100g cow’s milk ricotta cheese

50g fresh cream

Extra virgin olive oil, salt and pepper to taste

150 ml Carandini Glaze with White Condiment & Parmigiano Reggiano

Suggested match

White Glaze

with White Condiment and Parmigiano Reggiano PDO

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Method

Cook the paccheri in salted water for the time indicated in the packet. Drain and cool the pasta and sprinkle with extra
virgin olive oil. Place the mortadella, ricotta cheese, cream and the Carandini 2.mix.it White Dressing with Parmigiano Reggiano into the blender; add salt, pepper and then mix.

Grease the cocottes with extra virgin olive oil. Arrange the pasta vertically until the cocottes are full. Using a pastry bag, fill each piece of pasta with the mortadella mixture.

Drizzle with Carandini 2.mix.it White Dressing with Parmigiano Reggiano and bake at 200°C until golden.
Remove from oven and serve on a plate with a napkin.

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
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Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

Discover the range

Glaze

with BVM PGI & Parmigiano Reggiano PDO

White Glaze

with White Condiment and Parmigiano Reggiano PDO

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with White Condiment and Parmigiano Reggiano PDO