Sausage and truffle pici
Ingredients:
- 180g sausage meat
- 1 tbsp butter
- A few sage leaves, chopped
- 35g grated parmesan + extra to serve
- 160g 00 flour
- 80g lukewarm water
- 1 tbsp olive oil
Directions:
- Begin by making the pici. Add the flour to a bowl along with the olive oil and water. Start to bring the flour and water together with a fork until a rough dough forms. Transfer the dough to your worktop and knead for 6-8 minutes until the dough becomes smooth and springy. Wrap with cling film and allow to rest for 30 minutes.
- When the dough has rested, unwrap it from the cling film and cut the dough into 6 strips. Tear off small pieces of the dough and, working on a clean work top with no flour, roll out into thin noodles with the palms of your hands. Place the pici on a floured tray so they don’t stick together.
- Bring a pan of salted water to the boil for the pasta then begin to make the sauce. .Set a large pan over a medium high heat with a small splash of olive oil and add the sausage meat. Season with salt and allow to brown for a few minutes while breaking up with a wooden spoon. When cooked through, remove from the pan.
- Reduce the temperature then add the butter, sage and lots of cracked black pepper. This is when you should drop the pici into the cook for 3-4 minutes. While the pici cooks return the sausages to the pan and allow everything to gently fry.
- When the pici is cooked add it to the pan along with a splash of pasta water. Chuck in the cheese and truffle oil and remove from the heat. Toss everything together then divide between two plates and grate over a little extra cheese.
Immerse yourself in the aromas and flavours of Italy with this exquisite Sausage and Truffle Pici dish. Pici, a traditional Tuscan pasta, is combined with flavourful Italian sausage and enhanced by the luxurious essence of truffles. This recipe takes you on a culinary journey, presenting a symphony of savoury, earthy, and indulgent tastes that will transport your taste buds to the heart of Tuscany. View Recipe Videos
- 180g sausage meat
- 1 tbsp butter
- A few sage leaves, chopped
- 35g grated parmesan + extra to serve
- 160g 00 flour
- 80g lukewarm water
- 1 tbsp olive oil
Directions:
- Begin by making the pici. Add the flour to a bowl along with the olive oil and water. Start to bring the flour and water together with a fork until a rough dough forms. Transfer the dough to your worktop and knead for 6-8 minutes until the dough becomes smooth and springy. Wrap with cling film and allow to rest for 30 minutes.
- When the dough has rested, unwrap it from the cling film and cut the dough into 6 strips. Tear off small pieces of the dough and, working on a clean work top with no flour, roll out into thin noodles with the palms of your hands. Place the pici on a floured tray so they don’t stick together.
- Bring a pan of salted water to the boil for the pasta then begin to make the sauce. .Set a large pan over a medium high heat with a small splash of olive oil and add the sausage meat. Season with salt and allow to brown for a few minutes while breaking up with a wooden spoon. When cooked through, remove from the pan.
- Reduce the temperature then add the butter, sage and lots of cracked black pepper. This is when you should drop the pici into the cook for 3-4 minutes. While the pici cooks return the sausages to the pan and allow everything to gently fry.
- When the pici is cooked add it to the pan along with a splash of pasta water. Chuck in the cheese and truffle oil and remove from the heat. Toss everything together then divide between two plates and grate over a little extra cheese.
