INGREDIENTS
- 16 paccheri
- 2 boiled potatoes
- 100 g salmon flesh
- parsley
- extra virgin olive oil
- water
- flour
- breadcrumbs
- salt
- pepper to taste
INSTRUCTIONS
- In a skillet, place a drizzle of olive oil and sear the salmon. Crumble with a fork the fish and potatoes to make a smooth paste and add the salt, pepper and parsley.
- Stuff the blanched paccheri with the potato and salmon filling.
- With water and flour make a batter, dip the paccheri, let them drain and dip them in breadcrumbs.
- Fry for 5 minutes in plenty of oil.
