Paccheri with colourful pepper brunoise, saffron aroma, rosemary powder and COTECHINO MODENA PGI
- Typology: ONE TRUE ITALIAN LOVE: PASTA PIZZA PDO AND PGI DELI MEATS
- Difficulty:
Ingredients (4)
- 500 G PACCHERI;
- 1 COTECHINO MODENA PGI
- 1 GREEN PEPPER;
- 1 RED PEPPER;
- 1 YELLOW PEPPER;
- 2/3 SHALLOTS;
- 1 BUNCH OF FRESH ROSEMARY SPRIGS
- SAFFRON POWDER AND SAFFRON THREADS TO TASTE;
- V.O. OIL, SALT AND PINK PEPPER TO TASTE;
Preparation
Cook the COTECHINO MODENA PGI by following the instructions on the packet.
Peel, slice and sauté the shallot in a non-stick pan, with e.v.o. oil.
Clean, cut and brunoise the three different coloured peppers, add them to the pan with the shallot, followed by the saffron powder; continue to cook. If necessary, add a little water used to cook the pasta. Lastly, season with salt and pink pepper.
Cook the paccheri in abundant salted water.
Once cooked, drain the COTECHINO DI MODENA PGI. Leave to cool, peel and dice the cotechino.
In the meantime, finely chop up the rosemary to create a powder.
Once cooked, drain the paccheri, add them to the shallot and pepper brunoise sauce coloured with saffron and stir.
Place on a dish and serve the paccheri, with the diced COTECHINO MODENA PGI, garnish with some saffron threads, the rosemary powder and a sprig of rosemary, a light sprinkling of pink pepper and a drizzle of raw e.v.o. oil.
Cotechino and zampone are Zampone Modena PGI and Cotechino Modena PGI: some of the most ancient Italian deli meat products.
The two gastronomic excellences, protagonists on the Italian tables during the holidays and not only, saw the light 500 years ago in the surroundings of Modena. The existence of these tasty products is due to the ingenuity of the people of Mirandola who, to take away the pigs from the invading enemy, they stuffed the minced meat into the pork’s rind and legs: this cleverness which today still allows us to taste these two delicacies.
The Cotechino Modena IGP and Zampone Modena IGP consist of noble parts of pork and rind, as required by the traditional recipe.The meat is gently minced and flavoured with spices and herbs (cloves, pepper, nutmeg, cinnamon and wine) and then stuffed into casings (Zampone is stuffed into a natural casing, represented by the skin of the pig’s front leg, linked to the upper end, according to tradition)
Cotechino and Zampone Modena PGI have always been the symbolic food of Christmas and New Year’s gatherings; however, thanks to their balanced calorie content and their versatility of use, they are increasingly featuring in dishes all year round, suitable as tasty and original ingredients in simple and creative dishes that are delicious, whatever the season.
Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020