1 l peanut oil
300 g mixed ricotta
6 anchovy fillets in oil
4 tbsp Parmesan cheese, grated
Freshly-milled black pepper
100 g breadcrumbs
Cook the Paccheri in boiling salted water until “al dente”, or firm to the bite. Drain and put under cold running water to stop them from carrying on cooking. Dry them well by dabbing them gently with absorbent paper.
Blend the ricotta with the anchovies and Parmesan cheese until smooth and even. Place the cream into a pastry bag and stuff the Paccheri.
Beat the eggs and pour the breadcrumbs onto separate a plate. Season them with a pinch of salt. Bread the Paccheri evenly by rolling them first in the beaten eggs and then in the breadcrumbs.
Pour the Zingara tomato sauce into a saucepan and heat for about 5 minutes. When hot, place the sauce in small individual glasses or bowls.
Pour the peanut oil into a high-sided saucepan and heat it to about 170°. Fry the Paccheri for about 3 minutes or until golden brown. Pull them out using kitchen tongs or a skimmer and remove the excess oil by letting them drain briefly on a sheet of absorbent paper for fried foods.
Arrange the Paccheri vertically inside the small glasses, in the sauce, and serve immediately.