Recipe Pici, black cabbage, Tuscan pecorino cheese and pepper – Italian Cuisine

Recipe Pici, black cabbage, Tuscan pecorino cheese and pepper


Davide Caranchini, chef of the Materia restaurant in Cernobbio, gave us this fantastic recipe, a first course decided and full of taste

  • 600 g fresh pici
  • 500 g peeled black cabbage
  • 250 g Tuscan pecorino
  • 200 g black pepper grains
  • 150 g milk
  • salt
  • extra virgin olive oil

Gather pepper in a container, cover with cold water and leave in the refrigerator for 12 hours. Drain the grains and pass them to the extractor, thus obtaining a very concentrated pepper juice (alternatively, blend the pepper with a ladle of water and pass all through the fine gauze lined strainer). Store in the refrigerator.
Cut the sliced ​​pecorino and leave them to soak in milk for a couple of hours. Transfer everything to a saucepan and melt in a water bath, stirring constantly to prevent lumps from forming. Keep this fondue warm.
Wash carefully the leaves of black cabbage and also pass these to the extractor or blend them with 1-2 ladles of water and then pass through a sieve). Transfer the juice to the glass of the immersion blender and create an emulsion by adding 50 g of oil. Add salt and keep in the fridge until ready for use.
Bake the pici in plenty of water, drain them in a pan with the black cabbage emulsion and sauté everything on the open flame for a few minutes.
formed pasta nests, distribute them on the plates and complete them with the pecorino fondue and a few drops of pepper juice. As an alternative to pepper juice, simply complete with a generous ground pepper before serving.

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