Cook the paccheri and drain them 5 minutes before the end of cooking. Place them on a sheet of absorbent paper.
In the meantime, prepare the filling. Cut the provola into cubes and the basil into small pieces.
In a bowl, combine everything with the ricotta, also adding salt and pepper to taste.
Mix the ingredients well.
Transfer the ricotta mixture into a piping bag or use a teaspoon to fill the paccheri.
Beat the eggs with a pinch of salt in a small bowl.
Dip each filled pacchero first in the egg and then in the breadcrumbs.
Repeat the process for a double coating.
In a pan, pour plenty of sunflower oil, wait until it is very hot, and then add the paccheri.
Fry until completely golden.
Consume immediately
You can add a cured meat of your choice to the filling, e.g., diced mortadella or cooked ham
Italy, Lazio
