Paccheri au gratin on a fondue of Bianco di Langa Occelli with truffles
200 g Paccheri
1 kg spinach
500 gr fresh ricotta
200 gr Bianco di Langa with truffle
1 garlic clove
a few basil leaves
40 gr grated cheese
dry white wine
Blanch the pasta for 7 minutes in salted water (the package indicates 11 minutes of cooking time). In the meantime, clean and wash the spinach and wilt it for 5 minutes in a pan with a little oil, so that you don't have to boil them and waste the cooking water. Let spinach cool for a few minutes and then put rhem into the mixer to chop them up. Add the ricotta, parmesan, salt and a pinch of black pepper. Mix everything together.
Prepare the béchamel sauce by heating the milk in a saucepan. Once heated, add the flour a little at a time, stirring to avoid lumps. Add salt, a pinch of pepper and plenty of nutmeg. Finally, always continuing to stir, add the grated cheese to thicken it. Turn off the heat at the first boil. Then fill the paccheri with the filling, using a piping bag for convenience.
Place the paccheri in the baking tin, add Occelli butter cubes and a sprinkling of grated cheese to make them au gratin.