Pici con Limone e Pecorino
Pici is a type of pasta that you can only find in Tuscany. Of course it has regional variations under different names, but these rustic, thick spaghetti-like strands are made of just flour and water with a little olive oil, and they have an ability to hold a sauce very well. The classic two dishes you find over here are with ragu or with cacio e pepe. This is slightly different and it’s a recipe we turn to time and again.
Serves 4.
INGREDIENTS FOR THE PICI
200g Flour Type ‘00”
200g Ancient Grains Flour
Fine salt
A glug of Extra Virgin Olive Oil
250ml Tepid water
If you don’t have the time or will to make your own Pici, you can replace with spaghetti or bucatini.
INGREDIENTS FOR THE SAUCE
2 lemons
350g Fresh Pecorino, grated
50g Aged Pecorino, grated
4 tbsp Extra Virgin Olive Oil – we use a lovely Tuscan oil for this dish, 1979 from Fonte di Foiano, which is a monocultivar Frantoio, has high polyphenols and a good level of decisiveness to cut through the pecorino.
A handful of fresh basil leaves
METHOD
Begin by making your pici – this is a wonderful family activity leading in to lunch or dinner!
Sift the flours together in a bowl and add the salt and a tablespoon of Extra Virgin Olive Oil. Then gradually add the water mixing it with your hands.
Take out of the bowl on to a board and begin kneading gently for about 5 minutes (not too hard and not for too long).
Wrap up in kitchen wrap and set aside in a cool dry place for about 1 hr.
Divide the dough into quarters. Kneed and roll out into sheets (approx. 1cm thick) and lightly drizzle with olive oil. Slice into 0.5cm strips. Then pinch and roll each individual strip.
Dust with flour and then set aside as ‘nests’ ready to cook. Pici should be prepared the day you are eating them. Cooking time 6 minutes.
For the sauce, begin by squeezing the lemons (you need about 150ml of juice). Then grate the pecorino, you will need to use the coarse grater for the fresh pecorino. Then stir the fresh pecorino into the lemon juice, it should begin to melt into the juice as you stir. Add the olive oil slowly until it is combined and this will give you a slightly lumpy sauce. Pour this into a warm pan.
Drain the pasta, keeping a ladle or two of cooking water to one side then toss this through the sauce, adding the basil leaves and a bit of the cooking water to allow it to combine well. Finally stir through the aged pecorino and serve immediately with a final swirl of Extra Virgin Olive Oil.