Luigi Incrocci, a Tuscan chef with a great charisma and a careful connoisseur of raw materials, proposed to us the preparation of a dish that is nothing short of sumptuous: Pici Morelli with sausage, mushrooms and artichokes. An explosion of flavour enriched by a careful selection of the aromatic bouquet chosen to accompany the cooking and to enhance the woodland flavours: sage, rosemary, thyme. Basic ingredients, very simple, but expressed in a clear and engaging way.
Recipe categories
Difficulty
Preparation time
25 minutes
Cooking time
20minutes
Nutrition table
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Chef
Ingredients
Name
Pici a Matassa
Value
200 g
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Onion
Value
to taste
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Celery:
Value
to taste
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Carrots
Value
to taste
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Sausage
Value
200 g
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Artichokes
Value
2
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Mushrooms
Value
100 g
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Sage, rosemary and thyme
Value
to taste
Title
Preparation steps:
Deep link
https://destinationgustoprod.page.link/oRMs
Preparation steps template
Short
Preparation steps
Description
PRE-COOKING TECHNIQUE:
TO START: boil the Pici for 8 minutes without moving them, otherwise they will break.
AFTER 8 MINUTES: start moving the Pici, now sufficiently elastic, and boil them for another 4 minutes.
FINAL PHASE: Drain the pasta, place it on a plate and emulsify it with the oil to maintain perfect workability.
Description
At this point, of course, the pasta is not ready, it is just pre-cooked. The oil allows the pici to retain its flavour and elasticity: when you decide you want to prepare the dish, simply boil the pici again for a further 8-9 minutes and finish cooking by adding them to the sauce.
Description
FOR THE SAUCE:
Fry the diced onion, celery and carrot, then add the shelled sausage and, after a few minutes, the chopped mushrooms. Then add the artichokes and deglaze with white wine until cooked through.
Description
Drain the pici, add to the sauce and stir in the starch alone to obtain the right creaminess.
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Ingredients:
