Tim Siadatan’s pici cacio e pepe

tim siadatans pici cacio e pepe

Found all over Tuscany, pici is a wonderful dense pasta and is as frugal as it gets. Cacio e pepe (cheese and pepper) is a classic dish from Rome and is one of our most popular dishes when it goes on the menu.

Romans use pecorino but we prefer high-quality, aged parmesan because it gives the dish more depth of flavour. But if you want to keep it traditional, swap the cheese in the ingredients.

Serves 4unsalted butter 160gparmesan 100g, finely gratedfreshly ground black pepper 4 tbsplemon juice 1 tsp

For the pici doughwhite bread flour 375gwater 180mlolive oil 1 tbspfine sea salt a pinch

For the pici dough, add the flour to a mixing bowl and make a well in the middle. Mix together the water, olive oil and salt and pour into the well. Start incorporating the flour into the water/olive oil/salt mixture until a dough starts to form. Once it forms, take the dough out, transfer to a clean table and start kneading it until it becomes smooth. With a rolling pin, shape it into a rectangle about 2cm thick, wrap in clingfilm and leave to rest somewhere cool for at least 30 minutes.

To make the pici, cut the dough into 15g strips (weigh one to check and use as a guide) and keep covered with a damp tea towel…

Want to know more click here go to source.

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