Pici is a traditional Tuscan pasta dish that is known for its long, thick strands of hand-rolled dough. While it is traditionally served with tomato-based sauces or simply with garlic and olive oil, one unique way to elevate the flavor of pici is by seasoning it with wine. Adding a splash of wine to the dish not only enhances its taste but also adds a depth of flavor that is sure to impress your guests. Here’s a step-by-step guide on how to season pici with wine.

Firstly, start by making the pici dough. To do this, you will need 2 cups of all-purpose flour, 2 large eggs, and a pinch of salt. Place the flour in a large mixing bowl and make a well in the center. Crack the eggs into the well, add the salt, and gently whisk them together. Gradually incorporate the flour into the egg mixture until it forms a shaggy dough.

Once the dough comes together, transfer it onto a lightly floured surface and knead it for about 10 minutes or until it becomes smooth and elastic. If the dough feels too dry, you can add a splash of water. Conversely, if it’s too sticky, add a bit more flour. Once you’ve achieved the desired consistency, cover the dough with a clean kitchen towel and let it rest for 30 minutes.

While the dough is resting, prepare the wine-based sauce. For this recipe, you’ll need 1 cup of red wine, 2 cloves of garlic (minced), 1 tablespoon of olive oil, 1 teaspoon of dried oregano, salt, pepper, and grated Parmesan cheese for garnishing. In a medium-sized saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.

Next, pour in the red wine and let it simmer for a few minutes. This will allow the alcohol to cook off and the flavors to meld together. Stir in the dried oregano and season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer gently while you cook the pici.

To cook the pici, bring a large pot of salted water to a boil. Divide the rested dough into four equal portions and roll each portion into a long, thin rope. The ropes should be about 1/4 inch in diameter. Cut the ropes into 6-8 inch segments and gently stretch each segment by rolling it between your palms until it reaches your desired thickness. Repeat this process with the remaining dough.

Once you’ve shaped all the pici strands, drop them into the boiling water and cook until al dente, which typically takes around 8-10 minutes. Drain the cooked pasta, reserving a small amount of pasta water, and add it to the simmering wine sauce. Toss the pici gently in the sauce, ensuring that each strand gets evenly coated.

If the sauce seems too thick, you can add a little bit of the reserved pasta water to thin it out. Allow the pici to cook in the sauce for an additional 2-3 minutes to allow the flavors to fully absorb. Serve the seasoned pici hot, garnished with freshly grated Parmesan cheese.

Seasoning pici with wine adds a delightful complexity to this traditional Tuscan dish. The wine brings a subtle tang and richness that perfectly complements the texture and taste of the pasta. With just a few simple steps, you can transform a classic meal into a gourmet experience that will impress even the most discerning palates. So why not give this recipe a try and make your next pasta night an unforgettable one?

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
Quanto è stato utile questo articolo?
0Vota per primo questo articolo!