Paccheri Stuffed with Mazzancolle, Artichokes and Stracciatella

Method

1. Cook the paccheri in a large pot of salted boiling water for 13 minutes (2 minutes less than the recommended 15 minutes), since they will finish cooking later. Drain, toss with a drizzle of oil to prevent sticking, and let cool slightly.
2. Clean the mazzancolle: remove the heads, shells, and dark intestinal vein. Reserve the shells and heads for the broth. Season the raw prawn meat with salt, pepper, fresh marjoram, and a drizzle of olive oil. Set aside.
3. Make the broth: In a pan, heat olive oil and a clove of garlic. Add the reserved prawn shells and heads, and fry until fragrant. Add a splash of water and let it simmer for about 15–20 minutes. Strain the broth through a fine sieve, pressing to extract all the liquid. Season with salt.
4. Prepare the artichokes: Clean one large Roman artichoke by removing the tough outer leaves, cutting off the tip, and peeling the stem. Slice the artichoke very thinly. Heat oil and a clove of garlic in a wok, add the artichoke slices, and season with salt and pepper. Add a splash of water, cover with wet parchment paper, and cook for 3–4 minutes until tender but still slightly crunchy. Dice the stem and add it as well.
5. Preheat the oven to 180°C (350°F) if desired, or keep warm.
6. Stuff the paccheri: Insert one whole mazzancolla (or a piece if large) into each pacchero, followed by some artichoke slices. Gently press to fill the tube.
7. Arrange the stuffed paccheri in a baking dish or serving dish. Pour the strained prawn broth over them until it comes halfway up the pasta. Drizzle with a little oil and scatter a few fresh marjoram leaves on top.
8. Heat the paccheri in the broth for about 5 minutes over medium heat (or in the oven) until warmed through and the broth is slightly reduced.
9. Plate: Place the paccheri on a serving plate, spoon over some broth. Add generous spoonfuls of stracciatella cheese. Shave bottarga over the top using a knife or vegetable peeler. Garnish with fresh marjoram leaves, a drizzle of raw olive oil, and a pinch of red pepper flakes or paprika for a touch of red. Serve immediately.