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| Pici with mushrooms |
Serves 4-6
Originating from the countryside near Siena, pici is a thick, hand-flour and water
Pici with mushrooms ingredients: 3 and 1/2 cups (500g) plain flour. 1/4 cup (60ml) olive oil. 40g unsalted butter. 750g mixed mushrooms (we used Swiss Brown, pine and field), sliced. 3 garlic cloves, finely chopped. 1 tbs thyme leaves. 1/2 cup (125ml) vinegar. 1/4 cup roughly chopped parsley
Method of cooking
To make Pici with mushrooms Place flour in a large bowl with 2 tbs oil and 1 cup (250ml) water, and stir to combine (you may need to add a little more water if the dough out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in an oiled bowl, cover with a clean, damp tea towel and rest for 1 hour. Once a clean work surface (do not dust with flour), roll a walnut-sized piece of dough into a ball, then roll the ball into a long, fat noodle (about 5mm thick). Repeat with remaining dough, then set noodle aside. Heat butter and remaining 1 tbs oil in a frypan over medium-high heat. Add mushrooms, garlic and thyme, then cook, stirring, for 8 minutes or until the liquid has released from the mushrooms. Add vinegar and cook for a further 4 minutes or until evaporated. Season well. Cook pici in a saucepan of boiling, salted water for 8 minutes or until al dente. Drain, reserving 1/4 cup (60ml) water. add pici, parsley and a little of the reserved water, if necessary, to the mushrooms and toss to combine, then serve immediately. By then, the pici with mushrooms is ready
