Ingredients
- 225 g flour 00
- 200 g of veal pulp
- 150 g durum wheat semolina
- 80 g yellow and red peppers
- 60 g courgette
- 60 g aubergine
- 60 g carrot
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the recipe of pici and white ragù with vegetables, mix the flour and semolina with a pinch of salt and a tablespoon of oil, then work them with 200 g of water until you get a firm and smooth paste; let it rest for 30 '. Cut the peppers, carrot, courgette, aubergine and veal into equal cubes. Heat 2 tablespoons of oil in a pan, brown the meat making it brown well, sprinkle it with a finger of white wine, let it evaporate and cook for 10 'without allowing it to dry too much; finally salt and pepper.
Remove the meat from the casserole and brown the vegetables in its cooking juices: first the carrot and peppers, then, after 7-8 ', the courgette and aubergine. Stir and cook over high heat for another 5 ', then add salt, pepper, add the meat to the vegetables, mix and let the sauce flavor for less than 1'.
Remove some pieces from the dough and stretch them into large spaghetti (ø 2-3 mm), rolling them on the pastry board with the palms of your hands (pici). Boil the pici in abundant salted water, drain and season with the ragù and, to taste, with grated pecorino mezzano.
