Tag: Pici

Pici with black cabbage, vegetables and pecorino – Italian Cuisine

1) Peel onion and cut into cubes, cleanse celery, peel the pumpkin, removing the seeds and filaments, and reduce both into chunks. Eliminate the central coast with the black cabbage leaves, wash and chop finely.

2) Reheat a thick-bottomed saucepan, unite the bacon and cook over medium heat until it starts to brown. Add the onion, celery and pumpkin, add the chopped peeled tomatoes, season with salt and cook the covered vegetables for 7-8 minutes. Add the cabbage, a pinch of red pepper and cook for another 5 minutes.

3) Knead the flour with 2 dl of warm water, form a loaf, wrap it in cling film and let it rest for 30 minutes. Roll out the dough into a 3 mm thick rectangular sheet and, starting from the shorter side of the rectangle, cut many strips of 3 mm wide.Pull them on a pastry board until you have spaghettoni, cook them in boiling salted water, drain when al dente and toss with the prepared sauce and flaked pecorino.

Posted on 12/26/2021

Pici with bread crumbs and IGP Tuscan Oil – Italian Cuisine

Two classics of Tuscan cuisine in a single special recipe, in which to enhance the vegetal aromas and the pleasant bitter and spicy note of Tuscan IGP Extra Virgin Olive Oil

L'Tuscan oil it is one of the best known and most loved, in Italy and in the world, one of the products that have become part of our gastronomic heritage. It is so special thanks to a unique composition of land, native varieties and olive culture. In fact, the olive tree in Tuscany is distributed everywhere, from the coastal strip to the hilly areas, and counts well 80 native olive varieties classified among which the best known and most widespread: frantoio, leccino, moraiolo, maurino, leccio del corno, pendolino and correggiolo …

The extra virgin olive oil of Tuscan IGP olive therefore it contains several typical oils whose origin is recognizable, but characterized by some differences from each other. Each area of Tuscany has traits that differentiate it and make it unique, just like the oil that comes from there. This is why the Toscano PGI, produced throughout the region, can present slightly different taste accents in the various production areas. In common, the beautiful green color, more or less intense and which tends to turn towards yellow over time. On the nose, the Tuscan PGI oil recalls green vegetable aromas with sensations of artichoke, mown grass, aromatic herbs, a more or less evident bitter note and spicy sensation in harmony with each other is always present on the taste.

Protection throughout the supply chain

The Consortium for the protection of Tuscan Extra Virgin Olive Oil it has over 9,000 members, distributed throughout the region, in all ten Tuscan provinces and represents the entire chain of producers, mills and packers – as well as 50% of the plants throughout the region. Thanks to the Consortium, Tuscan PGI extra virgin olive oil is protected by a strict disciplinary of production since 1998, which controls all stages of the supply chain that must necessarily take place within Tuscany. In fact, to obtain it, the olives must be harvested directly from the plant, manually, by mechanical means or by "stripping". Before milling, the olives must be washed with water at room temperature and cannot undergo other treatments. For the extraction of the oil it is allowed to use only traditional mechanical and physical processes that prevent the alteration of the qualitative characteristics of the fruit.

In the kitchen? Vegetables but not only

In the kitchen, IGP Tuscan Oil is suitable for use raw on a wide range of dishes, from classic vegetable and legume soups, raw vegetables, cheeses, meats and the classics of Tuscan cuisine, such as bruschetta and pici. We wanted to combine it with both, as in this recipe of pici with Tuscan bread crumbs, and a Sicilian inspiration.

Pici with bread crumbs and IGP Tuscan Oil

Ingredients for 6 people

500 g dried pici of durum wheat semolina
130/140 ml of Tuscan IGP Extra Virgin Olive Oil
90 g of stale bread
450 g of clean fresh anchovies in fillets
1 lemon
6 sprigs of fennel or parsley
1 clove of garlic
1 small chili
pomegranate grains
salt and pepper

Method

Bring a large saucepan of water to boil, add salt and cook the pici (it will take about 20 minutes).
Season the anchovy fillets with 20/30 g of oil and a pinch of salt. Let them marinate.

Meanwhile, blend or chop the bread with a knife, and toast it in a pan with about 60 ml of Tuscan PGI Extra Virgin Olive Oil and a clove of garlic. Add a pinch of salt and mix so that it becomes golden, crunchy, but does not burn. Set aside.
In the pan heat 40/50 ml of oil, pour half the bread crumbs, the grated lemon peel and half the chopped fennel or parsley, the red pepper cut in two and the anchovy fillets. Cook over low heat.

When the pasta is still al dente, drain it, set aside half a glass of cooking water. Finish cooking in the pan together with the sauce, allowing it to flavor for a few minutes. If needed, add a little cooking water.

Serve decorating with the other half of the crumbs and chopped fennel or parsley. Garnish the dish with a few pomegranate grains.

Prepare the pici all'aglione – Italian Cuisine

Traditional peasant dish, it has spread from the Val di Chiana to all of Tuscany, and represents genuine cuisine with strong flavors

The pici they are a type of pasta made of flour and water with an elongated shape, as if they were spaghetti, about thirty centimeters long and as wide as a bucatino, typical of the Siena area but widespread throughout Tuscany. Two traditional recipes, one only with flour, water and salt, the other with the addition of an egg, for a greater consistency and a golden color. They are prepared by forming a dough with flour and then worked with open and stretched hands, only with the part close to the fingers, with a movement that is called "appiciare", hence the name of the pasta.

Usually they are seasoned with a sauce prepared with bacon, some tomatoes, Tuscan pecorino and bread crumbs. They are also excellent with dwarf, ie duck, or with a garlic sauce, made with a type of garlic that has become a Slow Food presidium, with a larger shape than the more common garlic and with a less strong and gentler flavor. We offer you this last recipe.

Sauce with garlic

Ingredients

6 coppery tomatoes, 6 slices of garlic, chilli, extra virgin olive oil.

Method

Blanch the tomatoes in plenty of salted water for two or three minutes. Drain and let them cool before peeling them. In a pan, slowly fry the extra virgin olive oil with the peeled and crushed (or finely chopped) garlic slices and the seeds of a chilli pepper. Let the garlic brown slowly, until it almost melts in the oil. Meanwhile, peel the tomatoes, cut them in half, remove the seeds and cut them into cubes. Add them to the garlic and cook for about twenty minutes, until they are reduced to a puree.

Pici recipe (with egg)

Ingredients

150 g of durum wheat flour, 350 g of 00 flour, 2 tablespoons of extra virgin olive oil, 1 egg, 200 ml of warm water, a pinch of salt.

Method

Form the two flours into a kind of fountain, in the center of which you will break the egg. Add the salt and pour in a little water. Start working the dough with a fork, mixing until all the flour is incorporated. Add the water a little at a time to soften the dough. At this point, continue to knead with your hands. When you have a homogeneous and firm mixture, let it rest for about 30 minutes. Roll out the dough with a rolling pin until it is one centimeter thick. Cut some strips of pasta with a knife and start to roll them out, working them with the palms of your hands, until they form a long vermicello. As you have prepared them, spread them out on a tray and cover them with a little corn flour so that they do not stick together. Take care to cover the piece of pasta with a cloth, after you have cut a strip, to prevent it from drying out. Throw the pici for two or three minutes in a pot with boiling salted water and then drain them. Pour them into the pan in which you have prepared the garlic sauce, cook on the stove for a few minutes and then serve with a drizzle of extra virgin olive oil. (If you prefer also add a handful of pecorino, Tuscan of course).

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Two classics of Tuscan cuisine in a single special recipe, in which to enhance the vegetal aromas and the pleasant bitter and spicy note of Tuscan IGP Extra Virgin Olive Oil

Protection throughout the supply chain

In the kitchen? Vegetables but not only

Pici with bread crumbs and IGP Tuscan Oil

Traditional peasant dish, it has spread from the Val di Chiana to all of Tuscany, and represents genuine cuisine with strong flavors

Sauce with garlic

Ingredients

Method

Pici recipe (with egg)

Ingredients

Method