PICI (OR SPAGHETTI) WITH CHEESE AND PEPPER
Hello everybody! Hotel Siena Borgo Grondaie wants to share with you a simple but very tasty recipe directly from the Tuscan tradition i.e. “pici or spaghetti with cheese and pepper” (from the book “I Quaderni di Cucina Senese” by Andrea Maestri).
First, we explain what is pici: it’s nothing more than a kind of pasta like fat spaghetti made with flour and water. Mix the flour with warm water and a pinch of salt to make a paste quite firm. Remove from mixing small pieces of paste and extend them quickly with your hands until they take form of spaghetti. The diameter should be about 3 mm. However, for those who do not want to engage in the production of home-made pasta, we recommend using the spaghetti of a measure rather large.
For the sauce: after cooking pici or spaghetti in salted water, drain the pasta “al dente”( neither overdone nor uncooked) and add extra virgin olive oil, freshly ground black pepper, oregano, parmesan or pecorino and a spoon of cooking water. Mix well and … Enjoy your pasta !!!
Posted by: www.hotelsienaborgogrondaie.com
Last Updated (Monday, 21 April 2014 13:06)