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| Pici (Pinci) Pasta, Fresh Tomato Sauce, Burrata |
Pici is a thick, paw rolled pasta, like to fatty spaghetti.
It originated inwards the tell of Siena inwards Tuscany.
In the Montalcino area, it is called pinci.
This is hearty pasta best served with
a spicy Lycopersicon esculentum sauce or a rich meat sauce.
Handmade Pici (Pinci) Pasta
3 cups unbleached all-purpose flour
1 pocket-size egg, lightly beaten
1/4 teaspoon salt
1 loving cup room temperature water, addition extra if needed
Extra virgin olive crude oil in addition to semolina flour for tossing
Place the flour in addition to tabular array salt inwards a bowl. Add the egg in addition to stir inwards the water; if the dough does non get together some the spoon, add together a lilliputian to a greater extent than H2O past times the spoonful until a dough forms. Knead the dough for five minutes, or until real polish in addition to pliable; the dough should live somewhat soft but non sticky. Flatten into a disk in addition to rub both sides alongside olive oil. Let rest, wrapped inwards plastic for thirty minutes or upwards to three hours at room temperature.
1 pocket-size egg, lightly beaten
1/4 teaspoon salt
1 loving cup room temperature water, addition extra if needed
Extra virgin olive crude oil in addition to semolina flour for tossing
Place the flour in addition to tabular array salt inwards a bowl. Add the egg in addition to stir inwards the water; if the dough does non get together some the spoon, add together a lilliputian to a greater extent than H2O past times the spoonful until a dough forms. Knead the dough for five minutes, or until real polish in addition to pliable; the dough should live somewhat soft but non sticky. Flatten into a disk in addition to rub both sides alongside olive oil. Let rest, wrapped inwards plastic for thirty minutes or upwards to three hours at room temperature.
Rub a move counter alongside olive oil. Cut the dough into 1/2 inch broad strips in addition to curlicue each into a long, sparse rope, using the palms of your hands. Each rope should live 1/2 inch thick. Toss each rope every bit it is finished alongside a lilliputian semolina flour in addition to house on a tray inwards curling nests until ready to gear upwards (the pici tin live held at room temperature, covered loosely alongside a dry out kitchen towel, for upwards to three hours). If you lot notice that the dough resists and/or sticks to the counter every bit you lot curlicue it out, rub the counter lightly in 1 trial again alongside olive oil.
| Fresh Pici Pasta |
Fresh Baby Tomato in addition to Basil Sauce
3 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
Salt
Freshly soil dark pepper
Red pepper flakes
1 pinch cherry or grape tomatoes, cutting inwards one-half lengthwise
Freshly torn basil leaves
2 fresh burrata, cutting inwards halves for topping
In large skillet add together the olive crude oil in addition to sliced garlic; gear upwards 30-45 seconds on medium-low heat. Add tomatoes in addition to enhance the rut to medium-high. Season alongside tabular array salt in addition to peppers. Allow tomatoes to gear upwards undisturbed for few minutes earlier turning. Cook 6-9 minutes to a greater extent than until tomatoes wrinkle in addition to some are golden. Taste for seasoning; conform alongside tabular array salt every bit needed. When the sauce is ready, add together inwards the fresh basil.
Assembling the pasta in addition to sauce: Cook the pici inwards boiling salted H2O until al dente. Strain good in addition to provide to pan. Mix a lilliputian sauce inwards the pan alongside the pici. Gently fold. Serve inwards private plates alongside a lilliputian sauce on top, fresh basil in addition to ½ of a fresh Burrata mozzarella. Influenza A virus subtype H5N1 drizzle of aged balsamic, optional. Serves 4.
| Fresh Burrata |
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