Artichoke Risotto
Baccalà roasted
Beans with a Light Tomato Sauce
Beans with Pork Rinds
Braised Beef with Spinach
Bread and Bean Soup
Bruschetta with Cavolo Nero (Black-Leaf Kale)
Corn Meal and Kale Farinatao
Cream of Leeks
Goose Sauce
Grandma Ada's Rabbit Sauce
Grandma Eugenia's Sauce
Lentil Stew
Meat and Potato Stew
Pigeon Sauce
Pork Blood
Pork Ribs
Ricotta and Macaroon Cake
Salt Cod with Vegetables
Stuffed tomatoes
Thick Tomato Soup
Tuscan Crostini



Wheat flour 500 grams
A dash of salt


Put the flour and the salt on the pastryboard. Add a glass of water. Work the flour and the water into a solid dough. Let it rest for 10 minutes. Then roll out the dough to make it flat, 1 cm. thick. Cut it in strips of 1 cm. wide and roll them with your hands to obtain long round strips. Put them on a layer of flour. Boil them in salt water. Drain the pici and add meat sauce. Some housewives add one egg to the dough. This is not required by the original recipe but, I assure you, it improves the quality of the pici. When my mother was in a hurry she made the dough as flat a puffy pastry, Then she rolled it and finally she cut it with a knife to obtain big spaghetti. Also this version is very good.

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