480 g Potatoes
210 g Broccoli
70 g Pecorino cheese
Salt and pepper
Prepare the stuffing for the paccheri: peel and dice the potatoes and brown in a pan with a drizzle of oil, salt and pepper. Then, adding a little bit of water at a time, cook until they are done. When they are cooked they should be dry. In another pan sear the grouper fish with the garlic, parsley and a drizzle of oil for a few seconds. When both the potatoes and the fish are cold, mix together in a bowl and add the chopped anchovies and grated pecorino cheese. Season with salt and pepper if necessary. Transfer the mixture to a piping bag and store in the fridge. Now prepare the broccoli cream: blanche the broccoli heads in salted boiling water for 5-6 minutes and then immediately cool them down in water and ice so they don’t discolour. Drain and blend with a drizzle of oil and some of the broccoli cooking water until the sauce has a smooth, uniform consistency, making sure to hold back a few florets as a decoration. Slice the leeks into strips and blanche in boiling water for about a minute, then cool in water and ice. Cook the paccheri in salted boiling water until al dente and drain. Fill with the grouper fish and potato stuffing, bind each portion of 6 paccheri with the strips of leek and cook in a ventilated oven for 5-6 minutes at 180° - 190°C. Arrange the broccoli cream at the centre of the plate and place the pasta gratin over the top. Decorate each pacchero with a shelled clam and a broccoli floret.
* By substituting “paccheri” with the wording “senza glutine” on the label the dish becomes Gluten Free.