Duration | 50 minutes

Ingredients

200 gr of Paccheri

1 kg of spinach

500 gr of fresh ricotta

200 gr Occelli Bianco di Langa al Tartufo

1 shallot

1 clove of garlic

Few basil leaves

40 gr grated cheese

Dry white wine

Occelli burro

salt

pepper

Preparation

Blanch the pasta for 7 minutes in salted water. Once drained, put it in a bowl and add a drizzle of oil to keep it from sticking. In the meantime, clean and wash the spinach and sauté for 5 minutes in a pan with a drizzle of oil. Let them cool for a few minutes, then put them in the mixer to chop them. Add the ricotta, parmesan, salt and a grind of black pepper. Mix everything together.

Then prepare the béchamel by heating the milk in a saucepan. Once heated, add the flour a little at a time, stirring to avoid lumps. Then add the salt, a sprinkle of pepper and plenty of nutmeg. Finally, add the grated cheese to make it thick, while stirring continuously.

At the first boil turn off. Then fill the paccheri with the filling. Place the paccheri in the pan with cubes of Occelli butter and a sprinkle of grated cheese to facilitate the gratin.

Bake at 180 ° for about 30 minutes. In the meantime, cut the Bianco di Langa al Tartufo into cubes, melt it in a saucepan over low heat, add a tablespoon of butter and a little cream to facilitate melting.

Remove the paccheri from the oven and pour the creamy Bianco di Langa fondue.

Enjoy your meal!