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 ...

Fagottini – parcels made with Speck Alto Adige – recipe

Recipe for fagottini – parcels made with Speck Alto Adige PGI

Elegant and tasty, ideal as appetisers or as a simple and balanced main course.

Tagliatelle with original Speck from Alto Adige - recipe

Tagliatelle with speck

Want to enjoy pasta like in Bella Italia? The easy at-home recipe!

South Tyrolean Speck-flavoured dumpling soup - recipe

Speck-flavoured dumpling soup

This traditional recipe is 100% South Tyrolean: ‘Nocken’ with Speck Alto Adige in meat stock – the perfect warm starter for all ages.

Risotto with radicchio and Speck Alto Adige PGI - recipe

Risotto with radicchio and speck

Mediterranean and Alpine cuisine unite in a single recipe: A different take on risotto!

Meat mini-pizzas with Speck Alto Adige PGI and fontina cheese - recipe

Recipe for meat mini-pizzas with Speck Alto Adige PGI and fontina cheese

How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.

Asparagus with Speck Alto Adige - recipe

Asparagus with speck

A recipe for asparagus lovers and all those who aspire to be! Learn more here.

Crêpes with Speck Alto Adige PGI sauce - recipe

Crêpes with speck sauce

You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat ...

Cabbage-turnip carpaccio with Speck Alto Adige and parmesan - recipe

Cabbage-turnip carpaccio with speck and parmesan

Easy to digest, simple and delicious: You and your guests will love it!

Risotto with green asparagus and Speck Alto Adige PGI

Risotto with green asparagus and Speck Alto Adige PGI

This recipe brings crispy fried speck and everybody’s favourite spring vegetable together in perfect, mouthwatering harmony.

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts - recipe

Tagliatelle with crispy Speck Alto Adige PGI and chestnuts

A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige IGP.