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For the pasta
- 250 ml water
- 500 g flour
- Pinch of salt
For the sauce
- 200 ml extra virgin olive oil
- 50 g breadcrumbs
- 2 hot chilli peppers
- 1 sprig thyme
- 2 Valdichiana garlic cloves
- 2 salted anchovy fillets
- 2 tbsp semi-seasoned pecorino cheese
- 500 g broad beans including pods
- 5 cherry tomatoes
- 100 g rigatino cheese
- On a work surface, make a well with the flour. Add a pinch of salt and water until the mixture is homogeneous. It should be elastic but not sticky. Work it in for 10 minutes.
- Form a ball and leave the dough to rest, covered with cling film, for about ½ hour. When the time is up, use the rolling pin to roll out the dough to a thickness of 1 cm, then cut it into thin strips and roll it out by hand to form a spaghetti shape of about 1/2 cm in diameter.
- Dip the pici in the flour and place them onto a floured tray, avoiding piling them up.
Preparing the dish
- In a frying pan, toast the breadcrumbs in EVO oil until golden and crisp.
- In a saucepan, over medium high heat, mix the extra virgin olive oil with
the garlic (aglione), the rigatino cut into strips, the thyme and the chilli.
- Cook the pici in a large quantity of salted water; they will be cooked when they rise to the surface.
- Drain and flavour the pici in the pan with the oil, garlic and anchovies,
and sauté them, adding a little cooking water, the previously blanched beans and a pinch of grated pecorino cheese. Arrange the pici on the plate, sprinkle with breadcrumbs and decorate with a sprig of fresh thyme or aromatic herbs.
Recipe: Chef Silvia Regi Baracchi
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