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Pici
Florence (Toscana) — Mother recipe · en it
A traditional Florentine dish, pici are hand-cut pasta that are cooked in a generous amount of legume broth.
📷 Catia Giaccherini — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 500 grams of flour
- 3 eggs
- Salt to taste
- 200 grams of legume broth
- 1 tablespoon of olive oil
- 1 onion
- 100 grams of lard
- 100 grams of bacon
- Salt and pepper to taste
- 200 grams of chickpeas or beans
- 200 grams of potatoes
- 200 grams of zucchini
Method
- Mix the flour with the eggs and salt to form a homogeneous dough.
- Divide the dough into pieces and knead by hand until you get strips about 1 cm wide.
- Cook the strips in plenty of salted water for 10-15 minutes.
- In another pot, cook the chickpeas, potatoes, and zucchini in a simmering broth.
- Add the olive oil, chopped onion, lard, and bacon.
- Season the strips with the legume broth and the cooked vegetables.
- Mix well and serve hot.
The story
Pici is a traditional Tuscan dish, primarily from Florence, with its origins in a time when pasta was often handmade and served with legume broth.
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