Home » Paccheri fried with ricotta cream and persimmon sauce at Ficotto

Paccheri fried with ricotta cream and persimmon sauce at Ficotto

by Ada Parisi
5 min read

This dessert is fruit of a happy combination: being in possession of a flask of Ficotto, amazing figs syrup with whom I'm experimenting different dishes, and the contest ‘Orange is the new black‘ of blogs One in a Million and With Kitchen & Photos by Monica and Nicol. For me the Orange is the new black, so much so that I bought a beautiful orange coat. And because the dish is a wonderful color and khaki is also a color of season ', I took advantage of the opportunity to try this cake that, you will see the recipe, It is really easy to prepare.


Ingredients for 4 people:

  • 12 paccheri
  • a pinch of salt
  • 300 grams of ricotta cheese
  • 100 grams of powdered sugar
  • a pinch of cinnamon
  • 2 tablespoons Ficotto di Pisticci, Syrup of figs (or cooked)
  • grated rind of half organic Orange
  • 30 grams of candied orange peel
  • grapes and Caramelized figs for seal
  • powdered sugar as required
  • peanut oil as required

for the sauce

  • 2 very ripe persimmons
  • 1 teaspoon organic vanilla extract
  • a pinch of cinnamon

Boil the pasta in lightly salted water for half the time indicated on the package. FRY in peanut oil until the surface of paccheri are formed of tiny bubbles, as for the dough of cannoli, and will not be golden, then set them aside until cool.

Pass the ricotta through a sieve twice, then add icing sugar, cinnamon and Ficotto (or cooked) and work the mixture until you get an amalgamation silky and smooth. Combine the orange peel finely chopped. Pour the cream cheese in a sac-à-poche vent smoothes and refrigerate

Peel the persimmons, liquidize the pulp and pass through a sieve, then add a pinch of cinnamon and vanilla extract and store in the fridge.

Put some’ icing sugar in a bowl and place the tops of paccheri so they covered.

Composition of the dish: deploy a veil of persimmon sauce on the plate, carefully place 3 pasta per serving and fill it with the cream cheese. Garnish the pasta with a candied orange peel and candied fruit harmoniously distribute on the sauce. Bon appétit!


You've already seen these recipes?


Mila December 11, 2014 - 09:25

What a nice recipe, a presentation from restaurant

Sicilians creative in the kitchen December 11, 2014 - 12:18

Thank You Thousand! Every so often I like to serve seriously. Not too often though, right when I do something for a competition. Big hugs, ADA

Monica December 10, 2014 - 15:32

Wow Ada! Orange, ricotta, Ficotto, khaki and vanilla…But what a treat!
Thank you for your delight, I'm really intrigued and yummy, Brava!

Sicilians creative in the kitchen December 10, 2014 - 15:38

Thanks Monica, We say that with orange I like you're at home. I love him and I love vegetables and fruit of that color. UIA early and grazioe to you!


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.