Piccagge are a type of homemade pasta typical of the Ligurian tradition. They can be seasoned with pesto, with a meat or fish sauce, with butter or with a nut sauce
Pigeons are a type of homemade pasta widespread in Liguria. In shape they look very much like fettuccine (spicy in dialect) but they are a little wider and are made by mixing white flour with that of chestnuts, once the main food of the Genoese hinterland and ideal to enrich the wheat flour.
You can season them with pesto – as the Ligurian tradition dictates – or with a meat or fish sauce: le piccagge they are a very versatile pasta and, since the recipes also appear in the recipe eggs, is a very porous type of first course, ideal for getting married with gravy and sauces.
How to prepare Ligurian pigeons
Here is the recipe for making spicy fish at home.
Ingredients
200 g of chestnut flour, 300 g of 00 flour, 3 whole eggs
Method
The preparation of the wild ones begins mixing the two types of flour, then add the whole eggs, a pinch of salt and about 150 ml of slightly warm water.
The mixture is kneaded until a uniform dough and of the right consistency and yes let it rest for about half an hour.
With the help of a rolling pin you create one thin sheet, and cut some fettuccine (the piccagge) about 1,5 cm wide. Before cooking it in abundant salted water the pasta goes dried for another half hour on the cutting board with flour.
You can season, as mentioned, with the traditional pesto, or with a sea bass sauce or even with a tasty walnuts sauce.
To prepare it you will need: 100 g of shelled walnuts, 50 g of grated Grana Padano cheese, 100 ml of liquid cream, 1 tablespoon of pine nuts, garlic, marjoram and salt.
That's enough blend in a mixer inserting the ingredients only at the end passes. Walnut cream must be very dense and it must be diluted during the freezing of the pigeons with a little cooking water.
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