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Pici Recipe with Crumbs, Crispy Bacon and Black Pecorino di Pienza

​INGREDIENTS SUGGESTED FOR 6/8 PEOPLE

For pasta:

700 gr. flour type 0 or durum wheat semolina

1 large glass of water

2 tablespoons of extra virgin olive oil 

Salt up 1 pc

Freshly grated black pepper to taste

1 egg (at your discretion)

 

 

Chianti Colli Senesi DOCGChianti Colli Senesi DOCGhttps://www.tenutedelcerro.it/en/wines/chianti-colli-senesi05/07/2021 17:19:11013044Fattoria del Cerro La Poderina Monterufoli Colpetrone Tenuta di Montecorona O' di Còlpetrone Pian di Seta Vermentino di Toscana Bio IGT t​his medium bodied wine has a smooth aspx4813htmlFalseaspx<img alt="" src="/PublishingImages/Fattoriadelcerro/ChiantiColliSenesi/ON/ChiantiColliSenesi.png" style="BORDER:0px solid;" />

​H​​​OW TO PRE​​​​PARE​​

Metho​​​d

On the wooden pastry board we sift the flour arranging it in a fountain, creating a central volcano in which we will add a glass of water, a pinch of salt and one of black pepper, a drizzle of extra virgin olive oil in the quantity of two soup spoons and , at your discretion, a whole egg.
We then begin to work the dough vigorously, incorporating more flour if necessary, until the dough is smooth, homogeneous and sufficiently elastic.
Let the dough rest for about an hour in the refrigerator and then proceed to make the Pici, detaching a piece of dough, greasing it with very little oil and working it on the pastry board, stretching it hand by hand with a rotary movement trying to thin it without breaking it into the usual size until obtaining in practice, large spaghetti with a diameter of a few millimeters (3/5 mm.)
Recipe
Winter .... the ideal season for black cabbage which, thanks to the cold temperatures of this season, offers our palate the best of its flavors and aromas.
Its ideal pairing with Tuscan pork cheek just fried in its own fat, with the addition of a pinch of chilli pepper to your liking in which we will quickly skip a generous portion of pici, combining in creaming some stale bread crumbs browned in Extra virgin olive oil and black pecorino di Pienza before serving.​

 

 

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