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200 g pici 175 g frozen porcini mushrooms 75 g Speck Alto Adige PGI cut into sticks 100 g cooked chickpeas extra virgin olive oil to taste parsley to taste grated cheese to taste salt & pepper
400 g pici 350 g frozen porcini mushrooms 150 g Speck Alto Adige PGI cut into sticks 200 g cooked chickpeas extra virgin olive oil to taste parsley to taste grated cheese to taste salt & pepper
800 g pici 400 g frozen porcini mushrooms 300 g Speck Alto Adige PGI cut into sticks 400 g cooked chickpeas extra virgin olive oil to taste parsley to taste grated cheese to taste salt & pepper
Preparation
Mince the garlic and coarsely chop the porcini mushrooms. Fry together in a pan with a generous helping of oil, salt and pepper. After 5 to 7 minutes add the Speck Alto Adige PGI and continue to cook for another 2 minutes, then remove from the heat.
Cook the pici in plenty of salted water, then blend the chickpeas with 1½ ladles of the cooking water, two tablespoons of oil and a pinch of salt. The result should be creamy; add more cooking water a little at a time as necessary.
Drain the pici, keeping some of the cooking water, and pan-fry them with the sauce of porcini and Speck Alto Adige PGI, adding a few tablespoons of cooking water as necessary to adjust the consistency.
Place the chickpea purée on a serving dish, add the pici and finish with a few sticks of Speck Alto Adige PGI, chopped parsley, a drizzle of oil and some pepper. Sprinkle grated cheese on top if desired.
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