Pici is a traditional Tuscan fresh pasta, which in this recipe is combined with a rich mushroom and nut ragout – a delicious and nutritious vegetarian version of the classic ragout.
Ingredients (for 4 people):
To prepare a tiny:
- 300 g semolina flour from durum wheat
- 160 g lukewarm water
- Pinch of fine salt
For the preparation of Raguu:
- 400 g mushrooms (pleurotus, portobello, champignons)
- 70 g dried leeks
- 150 g walnuts
- 300 g tomato puree
- 1 carrot
- ½ onion
- 1 celery
- 1 clove garlic
- 1 tbsp tomato paste
- 25 g oil-dried tomatoes
- 60 g red wine
- 500 g vegetable broth
- Fresh herbs (to taste)
- Olive oil (to taste)
- Fine salt and black pepper (to taste)
Preparation:
- How to make a pie
Sift the semolina flour onto a work surface and make a well in the middle. Add the water and a pinch of salt. Mix the ingredients with a fork, then start kneading with your hands until you get a smooth and elastic dough. Cover the dough with cling film and leave to rest in the fridge for 30 minutes. - How to make a ragout
While the dough is resting, put the dried beans in water to soak. Cut the fresh mushrooms into slices and finely chop the leeks. Heat the olive oil in a frying pan and add the finely chopped carrot, onion, celery and garlic. Sauté over low heat until the vegetables are soft, add the tomato paste and mix well. - Adding the mushrooms and nuts
Add the chopped mushrooms and dried leeks to the pan, season with salt and pepper and fry until the mushrooms are browned. Add the red wine and allow the alcohol to evaporate. Stir in the walnuts, tomato puree and vegetable stock and simmer over a low heat for about 2 hours until the ragout has thickened and the flavours have blended. - Cooking and serving the pasta
When the casserole is ready, cook in a little salted water for about 6-7 minutes until al dente. Drain and mix the pasta with the ragù. Serve hot!
Storage:
The tiny pasta can be kept at room temperature for a day or two, held between two kitchen towels. You can also freeze the pasta if you like.
Advice:
Use different types of mushrooms to suit your taste – for example leeks, champignons or other wild mushrooms.
