Gino D'Acampo recipe for Paccheri with Four Cheeses

MARKMEETS FOOD FEATURE:

Recipes with Gino’s Italian’. Week 2

Table of Contents

Following the success of last week’s feature: Pizza with Gino, read on for what to make this week.

Gino’s Italian recipes are a true homage to the country of his birth – this is Italian home-cooking as it should be, using delicious fresh ingredients and with simplicity of preparation at its core.

Each week we are promoting the work of Gino online as part of the MarkMeets recipes with Gino’s Italian.

Week 2 from Gino D’Acampo is :

Paccheri with Four Cheeses

Originating from Campania and Calabria, paccheri is a popular pasta shape in the region of Marche. When filming there I made this dish using a selection of delicious cheeses. This is a tasty and filling meal that’s really easy to make – it’s my version of a posh macaroni cheese! If you can’t find paccheri you can use large rigatoni for this recipe. If scamorza is unavailable, use a mixture…

Originating from Campania and Calabria, paccheri is a popular pasta shape
in the region of Marche. When filming there I made this dish using a
selection of delicious cheeses. This is a tasty and filling meal that’s really easy
to make – it’s my version of a posh macaroni cheese! If you can’t find
paccheri you can use large rigatoni for this recipe. If scamorza is unavailable,
use a mixture of ordinary mozzarella and smoked Cheddar.

Serves 4
400g dried paccheri
100g Gorgonzola cheese, cut into small
pieces
100g Taleggio cheese, rind removed and
cut into small pieces
100g scamorza (smoked mozzarella)
cheese, rind removed and cut into small
piece

3 tablespoons full-fat milk
1 tablespoon extra virgin olive oil
2 tablespoons chopped chives
2 teaspoons sweet paprika
80g freshly grated pecorino cheese
Freshly ground black pepper

Cook the paccheri in a large pan of boiling,
salted water until al dente.
Meanwhile, put the Gorgonzola, Taleggio and
scamorza in a large saucepan. Add the milk, oil,
half the chives and the paprika. Place the pan
over a medium to low heat to melt the cheeses
and stir to combine. Do not allow the mixture to
boil. Remove from the heat and season with
a little pepper.
When the paccheri is cooked, remove it from
the water using a slotted spoon and put it
directly into the sauce without draining. Ensure
some of the cooking liquid comes along with it.
Gently fold the pasta through the sauce and stir
in half the pecorino.
Transfer the pasta to individual serving plates
or bowls. Sprinkle over the remaining pecorino
and remaining chives and serve immediately

Extracted from Gino’s Italian Adriatic Escape: A taste of Italy from Veneto to Puglia by Gino D’Acampo (published by Hodder & Stoughton) on 18th October 2018. Photography credit – Dan Jones, Holly Bryson & Trevor Butterfield

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