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

     

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  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.

 

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