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Ingredients for 4 servings:

12 Paccheri Pasta Di Martino

7 oz Ricotta

3,5 oz Salami

2 eggs

Flour to taste

Breadcrumbs to taste

Salt and black pepper to taste

Seed oil for frying to taste



To prepare the fried stuffed paccheri, first of all bring the water to the boil in a large saucepan. As soon as the water has reached a boil, salt it lightly and dip the paccheri into cooking. Cook them al dente, drain them and pass them briefly under cold water in order to stop the cooking and set them aside. At this point prepare the filling: cut the salami into small pieces. Put the cut salami inside a bowl, add the ricotta to it, mix them and with the help of a sac a poche, stuff all the Paccheri with the filling. At this point prepare the breading: put the flour, the beaten eggs flavored with a pinch of salt and the breadcrumbs in separate bowl. Pour some seed oil for frying into a pan, possibly with high sides, and bring it to a temperature of approximately 160°C-170°C. Roll the stuffed paccheri first in the flour, then in the beaten eggs and finally in the breadcrumbs. Plunge them into hot oil and fry until golden brown. Then drain them on a sheet of absorbent paper and serve it.




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