Indulge in this exquisite dish of Senatore Cappelli semolina paccheri paired with a velvety roasted pepper cream, creamy stracciatella, and crunchy taralli crumble. The vibrant flavors of sweet roasted red and yellow peppers blend seamlessly with the rich, creamy cheese, while the taralli adds a delightful crunch. Garnished with fresh basil leaves and a drizzle of extra virgin olive oil, this meal offers a harmonious balance of textures and tastes, perfect for a sophisticated and satisfying dining experience.
Ingredients (for 4 servings)
- Senatore Cappelli semolina paccheri: 320 g
- Red peppers: 2 large
- Yellow pepper: 1 large (optional, to vary taste and color)
- Garlic: 1 clove
- Stracciatella: 200 g
- Taralli (plain or fennel-flavored): 60-80 g
- Extra virgin olive oil (EVO): as needed
- Salt and pepper: to taste
- Fresh basil: a few leaves
Procedure
- Preparing the Roasted Peppers
- Wash the peppers, dry them, and place them on a baking sheet lined with parchment paper.
- Drizzle with a bit of EVO and roast in a preheated static oven at 200 °C (392 °F) for about 30-35 minutes, turning them halfway through cooking, until the skin is charred in several spots.
- Remove from the oven and immediately transfer them to a tightly sealed container (or a plastic bag) so that the steam helps peel off the skin.
- After about 10 minutes, remove the skin and seeds from the peppers.
- Making the Roasted Pepper Cream
- Place the cleaned peppers in a blender (or in a container for an immersion blender).
- Add the garlic clove (with the germ removed), a drizzle of EVO, salt, and pepper.
- Blend until smooth and velvety. If necessary, add a little warm water to adjust the consistency.
- Preparing the Taralli Crumble
- Coarsely crush the taralli by hand or using a pestle, aiming for a “granular” texture without being too fine.
- In a non-stick pan, heat a drizzle of EVO.
- Add the crushed taralli and lightly toast them over medium heat, stirring frequently.
- Once they are crispy and slightly browned, remove them from the heat and set aside.
- Cooking the Pasta
- Bring a large pot of salted water to a boil.
- Cook the Senatore Cappelli semolina paccheri according to the package instructions, draining them slightly al dente.
- Reserve a cup of the cooking water to adjust the sauce consistency if needed.
- Assembling the Dish
- Pour the roasted pepper cream into a large skillet and gently heat it.
- Add the drained pasta and gently mix over low heat, adding some of the reserved cooking water if you prefer a creamier sauce.
- Turn off the heat and adjust the seasoning with salt and pepper, if necessary.
- Plating
- Distribute the paccheri onto a serving plate or individual plates.
- Add a generous spoonful of stracciatella on top of the pasta (or beside it) to create a pleasant contrast of colors and flavors.
- Top with the crispy taralli crumble.
- Garnish with a few fresh basil leaves and a drizzle of EVO if desired.
Tips and Variations
- Cream Variation: For an extra spicy touch, add a pinch of chili flakes or some smoked paprika to the pepper cream.
- Grated Cheese: For a more intense flavor, sprinkle some Parmigiano Reggiano or Pecorino cheese before serving.
- Stracciatella Alternative: Try using burrata or a ricotta cream slightly diluted with milk.
- Vegan Option: Replace the stracciatella with a cashew cream or soft tofu blended with a drizzle of oil and a pinch of salt.
This recipe makes the most of Senatore Cappelli semolina, highlighting its unique flavor and texture with the sweetness of roasted peppers, the creaminess of stracciatella, and the crunchiness of taralli crumble. Enjoy your meal!
