Pici are a type of handmade pasta, similar to spaghetti but wider, typical of southern Tuscany, in particular of the Val d'Orcia, the Val di Chiana, Monte Amiata, the Province of Arezzo up to the neighboring province of Viterbo, where, however, they are called umbrichelli or lombrichelli. Pasta with chickpeas and cod is instead a first course of southern Italy and in particular of the Gargano. In these areas it is consumed as a main course in the Christmas Eve dinner. In addition, as a good Lucanian, I use, as in the regional tradition, to cook cod with cruschi peppers; fits perfectly in taste. By combining these combinations and ingredients, this truly delicious dish of mine was born, but genuine and nutritious.
Time of realization: 90 minutes
Degree of difficulty (1 to 5): 2
Ingredients for 4 servings
For pasta
100 g of chickpea flour
300 of white flour mixed with re-milled durum wheat semolina
qs of lukewarm water
1 pinch of salt
For the dressing
300 g of cod already soaked
10 dried Senise peppers
1 clove of garlic
abundant extra virgin olive oil
a large slice of homemade bread
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Procedure for making Pici with chickpea flour, cod and cruschi peppers
Sift the flours into a bowl; make a fountain in the center and add salt and water, a little at a time, until everything is compacted. Work it with energy for 10 minutes. Once you have obtained a soft and smooth dough, cover it with cling film, then let it rest for at least 30 minutes.
Take the dough and work it one piece at a time to stretch it (it must be about 1 bucatino thick), then cut to the desired length and flour; rest on a pastry board.
seasoning
Clean the dried Senise peppers with a dry cloth and empty them of seeds and filaments. Meanwhile, boil the cod in boiling water for 10 minutes; drain, bone and fillet. The cruschi peppers are then fried in hot but not too hot extra virgin olive oil, for a few seconds and one at a time, then drain on kitchen paper and let them cool (they become crunchy in this phase); a part of them is then crumbled while a part is left in its entirety to serve and accompany the dish.
In a frying pan, fry 1 large clove of garlic cut into pieces, removing the central sprout, in extra virgin olive oil and once golden, remove it and pass the crumbled cod and crumbled peppers to flavor, stirring well for a few minutes. In another pan put 1 drizzle of extra virgin olive oil and the crumbled bread crumbs; sauté, stirring constantly until golden brown. Boil the pasta for 5/6 minutes (always try the taste) and pass it in the sauce and stir in a drop of the pasta cooking water.
Serve and serve with whole cruschi peppers, pieces of cod and a sprinkling of fried breadcrumbs.
The recipe was made by Ornella Pasquariello.
