Ingredients for 4 servings:
- 350 g Paccheri Pasta Forte
- 2 fresh perch fillets
- 500 g cherry tomatoes
- 100 g all-purpose flour
- 1 handful of salt-cured capers
- 1/2 glass white wine
- salt and pepper, thyme and basil to taste
Cut the perch fillets into cubes; dust with flour and place them in a pan with extra virgin olive oil, allowing them to flake apart*.
Deglaze with half a glass of white wine and season with salt and pepper.
Meanwhile, in another pan, cook the cherry tomatoes with fresh thyme and 2 basil leaves. Then add the desalinated capers. This sauce should be very thin, so add water during cooking. A portion of it is added to the fish to bind it further, ready then to stuff the pasta.
Meanwhile, boil the Paccheri Pasta Forte for 7-9 minutes, and after letting them cool slightly on a cloth, fill them with the perch stuffing.
Arrange them, side by side, in a baking dish with a generous layer of the cherry tomato sauce at the bottom, then sprinkle the same sauce over the top.
Bake for 10 minutes or until they reach the desired crispy crust.
*For those who prefer a creamier and smoother filling, you can blend it with an immersion blender; but if the fillet is fresh, it will flake apart during cooking.
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