Chef’s Name:
Jon Camilleri
Difficulty:
Medium
Serves:
2 Servings
Ingredients
• 300g Maltese Sausage
• 250g Paccheri Pasta
• 30g Grana Padano (grated)
• 1 tsp Mixed Herbs
• 1 tsp Vegetable Oil
Method
Cut the tip of the sausage and pump it into each Pacchero, filling them to the brim.
Place them into a steamer and close the lid. Set the steamer over a boiling pot of water and steam the pasta and sausage for 15 minutes.
Please note that the pasta will puff up and the sausage will shrink. This is normal, so trust the process.
In a shallow dish, mix the Grana Padano cheese with the herbs. Spray some oil over the pasta to make them sticky, then roll them through the cheese mixture.
Place the coated pasta into an air fryer and crisp them up at 170°C for about 15 minutes. Allow them to cool down; they will get crispier as they cool.
