Manager | Paccheri stuffed with tomino, cooked ham and vegetables, oven-gratin
Tomino a rotolo
Bell pepper 100 g
Eggplant 100 g
Zucchini 100 g
Cooked ham 150 g
Salt to taste
Pepper to taste
Paccheri 180 g
Chives
Breadcrumbs to taste
Extra virgin olive oil to taste
La preparazione della ricetta
1
Transfer the Tomino a rotolo with the previously sautéed zucchini, bell peppers and eggplant into a bowl and transfer to a piping bag.
2
Cook the paccheri al dente and transfer to ice water.
3
Place the paccheri on a baking tray and fill them with the cream from the piping bag, then tie with a chive strand.
4
Drizzle with extra virgin olive oil and breadcrumbs.
5
Bake at 175°C for 10 minutes.
6
Garnish the plate with zucchini cream and the cooked paccheri and serve hot.
