Cook the paccheri and drain them 5 minutes before the end of cooking time. Place them on a sheet of paper towel.
Meanwhile, prepare the filling. Cut the provola into cubes and chop the basil into small pieces.
In a bowl combine everything with the ricotta, then add salt and pepper to taste.
Mix the ingredients well.
Transfer the ricotta mixture into a piping bag or help yourself with a teaspoon and fill the paccheri.
Beat the eggs with a pinch of salt in a small bowl.
Coat each stuffed pacchero first in the egg and then in the breadcrumbs.
Repeat the process, creating a double breading.
Pour plenty of sunflower oil into a frying pan, wait for it to get very hot, then add the paccheri.
Fry until completely golden.
To be eaten immediately
You can add a cured meat of your choice to the filling, e.g. cubes of mortadella or cooked ham
Italia, Lazio
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| Energy (kcal) | 202.22 |
| Carbohydrates (g) | 15.33 |
| of which Sugars (g) | 2.06 |
| Fat (g) | 10.24 |
| of which Saturates (g) | 5.61 |
| Protein (g) | 12.24 |
| Fiber (g) | 0.52 |
| Sale (g) | 0.1 |
