Pici pasta with porcini mushrooms and Speck Alto Adige PGI on a chickpea purée - recipe

Course: starter
Style: modern
Level of difficulty: easy  
Preparation time: 30 min.
Created by: Viviana Dal Pozzo

     

Print  
  Recipe for pici pasta with porcini mushrooms and Speck Alto Adige PGI on a chickpea purée



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.

 

Ready to try something new?

See more Speck recipes ...

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Mini cheesecake with savoury parmesan, ricotta and Speck Alto Adige PGI taralli biscuits

Taralli, cheese cream and Speck Alto Adige PGI as you’ve never seen them before: Here’s a triple-layered treat, just for you.  

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam - recipe

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

Macaroni with Speck Alto Adige, tomatoes and courgette - recipe

Macaroni with Speck, coloured tomatoes and courgette

Enjoy a taste of Bella Italia with this light everyday dish featuring cherry tomatoes, courgette and Speck Alto Adige.

Mascarpone mousse rolled in Speck Alto Adige PGI - recipe

Mascarpone mousse rolled in speck

Speck and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.

Wholemeal schiacciatine and buckwheat grissini with Speck Alto Adige PGI

Wholemeal and mixed seed schiacciatine and buckwheat grissini with Speck Alto Adige PGI and mini mozzarella balls

These all-Italian schiacciatine and grissini taste even better when served together with fresh mozzarella and Speck Alto Adige PGI.  

Crème brûlée with plum sauce and matchsticks of speck Alto Adige PGI

4.	Crème brûlée with wintry plum sauce and matchsticks of speck Alto Adige PGI

If you like trying out unlikely taste combo, then this one’s for you - a creative recipe that flies in the face of tradition.

Hummus with pumpkin and Speck Alto Adige PGI - recipe

Hummus with pumpkin and Speck with toasted croutons

Hummus with pumpkin, Speck Alto Adige and croutons for a gourmet starter.

Rösti with Speck Alto Adige PGI - recipe

Rösti with speck

South Tyrol on your plate! How about a traditional dish consisting of potato ‘rösti’ with Speck Alto Adige? Check out the recipe here ...

French toast with smoked mackerel and Speck Alto Adige - recipe

French toast with speck

Watch out, it’s about to get creative: Vinschgerl bread French toast with smoked delicacies and, of course, Speck Alto Adige. For brunch or as a starter.

Stuffed chicken breast, wrapped in Speck Alto Adige PGI - recipe

Stuffed chicken breast, wrapped in Speck Alto Adige PGI

Tender and juicy main course, guaranteed to succeed: Stuffed chicken breast, wrapped in Speck Alto Adige PGI.