Raffaele Solinas’ Paccheri in Ruota di Parmigiano Reggiano with Balsamic Vinegar
Paccheri are undoubtedly the most majestic kind of short pasta one can find! With a diameter of 1 ½ inch (4 cm), thick walls, and a rough surface, each guarantees an unbeatable bite, or two!
The Paccheri shape originates in the Campania region of Italy, which is also where you find Gragnano a town near Naples recognized as the capital of dried pasta.
Ingredients (2 servings)
5 oz Paccheri di Gragnano IGP
1 Tbsp coarse salt
1 Tbsp butter
1 Tbsp Extra Virgin Olive Oil DOP
1/4 cup Parmigiano Reggiano DOP, grated
Drops of Aceto Balsamico di Modena IGP
- Bring a large pot of water to a boil and generously season with salt. Add pasta and cook until al dente.
- Drain pasta in a colander.
- Reserve some pasta water.
- Place skillet (or same pot used to cook pasta) over medium heat and add pasta back into pot.
- Add reserved pasta water butter and the tablespoon of extra virgin olive oil (made in Italy).
- tossed the Paccheri in a Parmigiano wheel and add little pasta water and the 1/4 cup grated Parmesan.
- servings the pasta with some shaving Parmesan and finish the plate with some drop of Modena balsamic.
Chef Raffaele Solinas