Pici with Truffle
Pici al Tartufo is a sublime example of the meeting of Tuscan culinary tradition and the elegance of truffles. This variation of the famous pici, a thick and rough handmade pasta, is enriched with the aroma of truffles, offering a first course rich in flavor and tradition.
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Data Sheet
Tips for Use
Conservation
Related recipe
Data Sheet
- Category: First Dishes
- Ingredients: Durum wheat semolina, water, truffle.
- Format Packaging: 250 g bags.
Tips for Use
Conservation
To best preserve quality and flavor, store in a cool, dry place, away from sources of heat and moisture. Once the product is opened, it is recommended that it be consumed in a short time to ensure the best quality and freshness.
Related recipe
Pici al Tartufo con Crema di Pecorino e Noci:
- Cook the Pici al Tartufo in plenty of salted water following the times indicated on the package.
- While the pasta is cooking, prepare a pecorino cream by gently heating a cup of fresh cream in a pan and adding plenty of grated pecorino until the sauce is smooth.
- Coarsely chop some walnuts and lightly toast them in a pan without adding fat.
- Drain the pici al dente and transfer them to the skillet with the pecorino cream, mixing well to give them flavor.
- Serve the pici piping hot, finishing the dish with the toasted walnuts, an additional sprinkling of pecorino cheese and, if available, a few fresh truffle shavings on top.
This recipe offers a perfect combination of the rusticity of Pici al Tartufo and the creaminess of pecorino cheese, enhanced by the crunchiness of walnuts. A dish that will surprise and delight your guests, ideal for a special occasion or a Sunday lunch with the family.
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