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 ...

Savoury tarts with Speck Alto Adige PGI and goat cheese - recipe

Savoury tarts with Speck Alto Adige PGI and goat cheese

Tasty, healthy and an attractive addition to a beautifully laid table.   Can anybody resist them? The bets are on!

Mascarpone and Speck Alto Adige PGI Mousse with Rosemary Biscuits - recipe

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Crunchy meets creamy: Delicious rosemary biscuits with mascarpone mousse and speck

Red cabbage-quinoa-roulade with Speck Alto Adige - recipe

Red cabbage-quinoa-roulade with Speck Alto Adige

A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.

Tortelli with Speck Alto Adige - recipe

Tortellini with speck

Instead of buying from the store, make this speciality from Italy yourself! Mhmmm ... it smells so good!

“Schlutzer” refined with Speck Alto Adige PGI over fresh salad - recipe

“Schlutzer” refined with speck served over fresh salad

Filled Schlutzkrapfen pasta, roasted Speck Alto Adige, and fresh leaf salad: The hearty starter in between meals!

Risotto with Cod and Speck Alto Adige PGI - recipe

Risotto with cod and speck

A new take on Italian classics: Black risotto, cod and pork rinds combine for a new taste experience.

Open sandwich with Speck Alto Adige PGI, turkey and lettuce - recipe

Open SLT with Speck, turkey, lettuce and toma-to

Alpine cuisine meets Mediterranean lightness – a harmonious dish with fresh vegetables, turkey 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.

Carbonara with Speck Alto Adige - Ricetta

South Tyrolean-style carbonara

Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara.

Flammkuchen with Speck Alto Adige PGI, onion, and cheese fondue: a crispy, yeast-free flatbread

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.

Yeast-free and irresistibly crispy: This mouthwatering dish will have the whole family flocking to the table.