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Paccherri Pie

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Paccherri Pie

Postby Pepper Pig » Sat Jun 19, 2021 12:07 pm

Someone has just posted a picture of this on Twitter and now I can’t think of anything else. :oops:

https://www.oliveandmango.com/stuffed-r ... paccherri/

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Re: Paccherri Pie

Postby scullion » Sat Jun 19, 2021 12:14 pm

does look good - like a vertical lasagne...

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Re: Paccherri Pie

Postby liketocook » Sat Jun 19, 2021 12:18 pm

Oh my that looks very good :yum

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Re: Paccherri Pie

Postby Busybee » Sat Jun 19, 2021 12:39 pm

That looks mighty fine. Would make a great centrepiece on a table.

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Re: Paccherri Pie

Postby KeenCook2 » Sat Jun 19, 2021 12:46 pm

Looks amazing! What a brilliant idea!

That said, I wouldn't be happy serving it off the springform base - I hate having to cut on a non-stick surface (just as I don't use metal implements in my le creusets). And non-metal implements often can't get through eg baked on cheese or whatever.

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Re: Paccherri Pie

Postby Earthmaiden » Sat Jun 19, 2021 1:11 pm

I've seen pictures of something similar before. It looks lovely but quite a faff to make (stuffing pasta) and quite pasta heavy.

Hopefully, the sauce at the bottom would still be moist and you could use a spoon or pie server rather than damaging the tin with a sharp knife.

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Re: Paccherri Pie

Postby karadekoolaid » Sat Jun 19, 2021 1:58 pm

What a wonderful idea - and the first time I´ve ever heard of paccheri pasta.
I imagine it could also be done with canneloni cut in half.

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Re: Paccherri Pie

Postby aero280 » Sat Jun 19, 2021 2:11 pm

If you line the bottom of the springform with a double layer of silicone baking sheet (cut to fit), the pie can be slid off easily onto a plate.

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Re: Paccherri Pie

Postby mark111757 » Sat Jun 19, 2021 10:05 pm

This looks very familiar. I wanna say the king.of stylee did it.or something very close in a frying pan on an older tv series

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Re: Paccherri Pie

Postby mark111757 » Sat Jun 19, 2021 10:07 pm

A280

A great tip. I would have thought about parchment paper. Thanks for sharing.

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