Stuffed Paccheri with Salted Cod on Cheese Fondue
- Difficulty: Average
- Prep time: 45 min
- Cook time: 35 min
- Makes: 40 pieces
- Cost: Average
PRESENTATION
Paccheri ripieni di baccalà is that dish that, honestly, brings a touch of elegance to any table. Especially in Naples. Flavor and presentation? Key elements here. These large pasta tubes are a classic of Campania, filled with a mix of tender baccalà and potatoes—super tasty, right? Really hearty and a bit fancy. You see them on special occasions or when someone really wants to impress. They're tied with thin strips of leek. Like little pasta bouquets. Pretty much. When you place them on a layer of creamy fonduta di formaggio, it’s rich and a bit gooey. But not too heavy. Which is great. This gives it a soft finish that really sets it apart from most primi piatti di pesce.
Look, it's not just about the taste. The presentation? Amazing. In Naples and throughout Campania, people just love to get creative with paccheri. And this paccheri ripieni di baccalà? Super popular. Plus, there are versions baked with ricotta and zucchini flowers, or even with cherry tomatoes and cod for a lighter option. This versatility is what makes this pasta so appealing—it fits into a variety of ricetta paccheri ripieni styles, depending on what's fresh or your mood.
The blend of baccalà and silky fonduta di formaggio feels both traditional and modern. Seriously good. It's like rustic fish traditions meet a polished touch. People love the mix of flavors with a fancier twist—it’s a dish that sparks conversation. And encourages sharing. Everyone wants another taste. Whether you're a seafood fan or just love pasta ripiena with a creamy twist, this dish showcases the best of cucina italiana tradizionale while keeping things fun and inviting. Truly, it's a testament to the culinary creativity found in Campania.
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INGREDIENTS
- Ingredients for 40 paccheri
- Paccheri pasta 14.1 oz (400 g)
- Desalted cod 12.3 oz (350 g)
- Potatoes 1.5 lbs (650 g)
- Fresh scallion 1
- Vegetable broth 2 ½ cups (600 ml)
- Thyme 2 sprigs
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Black pepper to taste
- for the fondue
- Asiago cheese 4.5 oz (130 g)
- Butter 1.4 tbsp (20 g)
- Type 00 flour 0.7 oz (20 g)
- Whole milk 1 ¼ cup (300 ml)
- For decorating
- Leeks to taste
How to prepare Stuffed Paccheri with Salted Cod on Cheese Fondue
To prepare the stuffed paccheri with salted cod on cheese fondue, start by cleaning the fish: take the desalted cod and remove the skin with a knife 1; by running your fingertip over the flesh, check for any remaining bones, then remove them with kitchen tweezers 2. Once cleaned and deboned, shred the salted cod with your hands 3 and in the meantime place a large pot with salted water on the stove to prepare the Vegetable broth.
Wash the potatoes under plenty of fresh running water, peel them, and cut them into cubes 4. Thinly slice the scallion 5, then let it soften on the stove in a non-stick pan with a drizzle of oil, also adding the thyme leaves 6.
At this point, add the diced potatoes 7, let them brown, and cover with the vegetable broth you prepared 8; let it cook for 15 minutes, seasoning with salt and pepper to your liking. At this point, add the salted cod, cooking for another 5-6 minutes 9. Once ready, transfer the mixture to a bowl, mash it with a fork to obtain a soft puree, and let it cool slightly.
Put a pot of salted water on the stove for cooking the pasta. When the water is about to boil, pour in the paccheri 10: cook them al dente, paying close attention when stirring as they can break easily. Once ready, drain them, drizzle with a little oil so they don't stick, and then arrange them in a baking dish in 4 piles of 10 paccheri each, placed vertically 11; put the cooled salted cod and potato filling you prepared into a piping bag without a nozzle and fill each paccheri to the brim 12.
In a pot of water, blanch the strands of a leek that is about 18 inches long 13 which you will use to close the 4 bundles of stuffed paccheri 14. Place the paccheri under the grill for 5 minutes to create a nice crispy crust and add black pepper to taste 15.
Meanwhile, prepare the cheese fondue: warm the milk and separately in a double-bottomed saucepan melt the butter 16; when the butter has melted, add the flour in a sprinkle 17, stirring well until the roux is golden. Pour in the warm milk 18, stirring until the béchamel is well thickened.
Then turn off the heat and add the grated Asiago, letting it melt 19. Once ready 20, remove the paccheri from the oven and proceed to serve: pour a couple of tablespoons of cheese fondue on the bottom of the plate and place a bundle of paccheri on top. Finally, you can bring to the table and enjoy the stuffed paccheri with salted cod on cheese fondue hot 21.