Paccheri Stuffed with Anchovies and Fiordilatte

Method

1. Bring a large pot of salted water to a boil for the paccheri.
2. In a separate pan, combine half a glass of milk and half a glass of water. Add two strips of lemon peel and two basil leaves. Heat gently until warm.
3. Cook the paccheri in the boiling water until al dente.
4. While the pasta cooks, cut the fiordilatte into chunks.
5. Drain the paccheri and stuff each one with a piece of fiordilatte and an anchovy fillet.
6. Place the stuffed paccheri into the warm milk sauce.
7. Grate lemon zest over the top, drizzle with extra virgin olive oil, and season with freshly ground black pepper.
8. Serve immediately, garnished with fresh basil leaves if desired.