KACHEN #28 (Autumn 2021) English Edition

PARTNER RECIPE
TRUE ITALIAN
TASTE
On the 14 th of June, an exceptional masterclass was organised in collaboration with
Chef Silvia Regi Baracchi of the Relais & Château “Il Falconiere,” a 1 Michelin star
restaurant, focusing on the flavours and landscapes of the Valdichiana region in
Tuscany. The event was organised by the Camera di Commercio Italo-Lussemburghese
(CCIL) as part of the “True Italian Taste” project, which aims to promote authentic
Italian food products. The celebrated Chef Silvia Regi Baracchi, known for her authentic
and refined cuisine, concocted a recipe with pici, a typical hand-rolled pasta
from the Valdichiana region.
Throughout the event, participants had the chance to learn about the importance of using quality
products in Italian cuisine, such as extra virgin olive oil, Pecorino di Pienza Gran Riserva and
“aglione” sauce. At the same time, the focus was also on the wines of the region, such as
Achelo Rosso Cortona DOC 2018 and Vin Sabazio Rosso Montepulciano DOC 2019,
which highlight the taste of the pici.
PICI WITH BREADCRUMBS
Serves 5
1 hour
10 ‒ 12 minutes
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
The pici
1 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.
2 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.
3 Dip the pici in the flour and place them onto a floured tray, avoiding
piling them up.
Preparing the dish
1 In a frying pan, toast the breadcrumbs in EVO oil until golden and crisp.
2 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.
3 Cook the pici in a large quantity of salted water; they will be cooked when
they rise to the surface.
4 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.
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KACHEN No.28 | AUTUMN 21