Dina's Recipe
Pici Ubriach
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her Pici Ubriachi - Drunk Pici.
Ingredients
For the dough
| - | 500g of “O” flour |
| - | 250ml of red wine (Syrah or Sangiovese) |
| - | A pinch of salt |
For the sauce
| - | 300 gr smoked bacon |
| - | 1 leek |
| - | 1 clove of chopped garlic |
| - | Seasoning |
| - | Olive oil |
| - | 2 sage leaves |
Method
For the Pici
| 1 | In a bowl, add the flour and make a hole in the middle and add the wine in the hole and using a fork slowly incorporate it to make a dough. |
| 2 | Add a little oil and a pinch of salt. |
| 3 | Knead until the dough is compact. |
| 4 | Wrap it in cling-film and let it rest for minimum half an hour. |
| 5 | Roll out the dough with a rolling pin until it is about half a centimetre thick. |
| 6 | Cut into narrow strips of ½ cm and stretch them. |
| 7 | Roll the strips on a lightly floured surface with the palms of the hands until they resemble thick uneven spaghetti. |
| 8 | Cook in simmering salted water for 4-5 minutes. |
For the sauce
| 1 | In the pan cook the cleaned sliced leek with a little olive oil. |
| 2 | Add the smoked pancetta and cook until brown, adding a little cooking water from the pasta, and season with sage. |
| 3 | Drain the pici and sauté together in a pan with the sauce. |
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