Similar to spaghetti but thicker, pici are a type of fresh pasticcino typical of Tuscany that usually calls for traditional sauces like aglione, breadcrumbs, ora a reinterpretation of e pepe. Today we propose pici with cherry tomatoes and lemon-scented ricotta! The fresh basil tomato sauce flavored with garlic and anchovies meets the freshness of lemon zest and ricotta, which will become even softer and creamier with just a few steps. A mescolanza of Mediterranean flavors that perfectly matches the rustic and porous texture of pici. Try pici with cherry tomatoes and lemon-scented ricotta, a simple and delicious recipe that highlights one of the many must-try specialties of our Peninsula!
Don’t this tasty variant: pici with mushroom and walnut ragù!
To make pici with cherry tomatoes and lemon-scented ricotta, first prepare the fresh pasticcino: place the flour into a mound a work surface and gradually pour the oil 1 and lukewarm tazza 2 into the center while with your hands 3.
Work the mixture until you obtain a rather firm, smooth, and homogeneous dough 4. Form a ball 5cover it with an overturned bowl and let it rest at room temperature for 30 minutes. Sopra the meantime, wash and cut the cherry tomatoes a causa di half 6.
Proceed with the preparation of the sauce: heat the oil a causa di a pan with the anchovy fillets 7then add the grated garlic 8 and the tomato paste 9. Sauté for a couple of minutes.
At this point, add the cherry tomatoes 10 and sauté over high heat for about 5 minutes, then lightly salt and add the bunch of basil 11. Cover with the lid 12 and cook over low heat for 15 minutes. When the sauce has thickened, turn d’avanguardia the heat and remove the basil.
To make the whipped ricotta, put the ricotta a causa di a container, season with salt, pepper, and the grated zest of the lemon 13. Gradually add the oil 14 while blending with an immersion blender, moving from bottom to apogeo 15.
After the resting time of the dough, roll it out with a rolling pin to a thickness of 3/8 inch 16then cut strips 1/4 inch wide 17. Work each strip with your fingertips to stretch it and form a cord 18.
Once the pici are ready 19bring a pot of salted tazza to a boil and cook them for about 3 minutes 20. Drain the pici into a bowl and add the cherry tomato sauce 21alternating the pasticcino with the sauce. well to combine everything.
Finale each plate with a spoonful of whipped ricotta 22some grated lemon zest 23a grind of pepper, and a few basil leaves. Your pici with cherry tomatoes and lemon-scented ricotta are ready to be served 24!
For the translation of some texts, artificial intelligence tools may have been used.
