Pici are undoubtedly one of the protagonists of Tuscan cuisine. They originated as a poor man's dish but can be enriched with a wide variety of tasty recipes.
Discover how to make this recipe for pici dritti with sweet garlic, 'nduja and pink shrimp.
Recipe categories
Difficulty
Preparation time
50 minutes
Cooking time
360minutes
Nutrition table
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Ingredients
Name
Pici Dritti Pastificio Morelli
Value
320 g
Name
Garlic head
Value
1
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'nduja
Value
25 g
Name
Garlic head
Value
100 g
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Milk
Value
300 g
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Peanut oil
Value
200 g
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Fish broth
Value
to taste
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Tomato concentrate
Value
20 g
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Lemon
Value
1
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Salt and Pepper
Value
to taste
Title
Preparation steps:
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Preparation steps template
Short
Preparation steps
Description
Boil the garlic head in plenty of water for about an hour.
Description
Pour the milk into the thermomix at 70°C, add 5 cloves of boiled garlic, start drizzling in the oil until an emulsion is created, season with salt and pepper and add lemon juice (to taste) to give the sauce acidity.
Description
Emulsify the tomato paste with the 'nduja and add the grated lemon zest.
Description
Clean the prawns. Toast the heads in a pan with a little oil and a clove of poached garlic, deglaze with marsala. Dry them in an oven at 80°C for 5 hours until crispy. Grind them to a fine powder. Knife the tails and season with oil, salt and pepper.
Description
Boil the pici, cream with the garlic sauce and 'nduja emulsion, make a nest, lay it on the plate, top with the sauce and complete with the raw shrimps and carapace powder.
Title
Ingredients for 4 people: