Picchi Pacchi Recipes

PACCHERI WITH PORCINI AND PISTACHIO

Steps:

• Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil to the skillet and heat for another 30 seconds. Add the mushrooms, garlic and 3/4 teaspoon salt to the skillet and stir. Cook undisturbed, until the bottom layer of mushrooms is golden brown, about 4 minutes. Stir and repeat until the mushrooms are evenly browned and cooked through, about 10 minutes. Add the remaining 1 tablespoon oil and the shallots and cook, stirring often, about 2 minutes. Deglaze with the wine and simmer until almost reduced, about 1 minute. Add the chicken broth and butter and simmer to emulsify and thicken slightly, about 3 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Cook the pasta for 2 minutes less than the package instructions, until not quite al dente, about 10 minutes.
• Using a slotted spoon, spoon the pasta directly from the water into the sauce over medium heat. Add 1/3 cup pasta water to the skillet. Sprinkle the bare pasta with 1 cup of the Parmesan. Toss well to combine and coat in the sauce. Simmer, tossing often, to finish the pasta, about 2 minutes. Stir in the arugula until just wilted and add the remaining Parmesan. Sprinkle with the pistachios. Top with more Parmesan before serving, if desired.

PICCHI-PACCHI

Steps:

• In a large pan heat oil and saute onion and garlic until soft.
• Add drained anchovies and cook for 1 to 2 minutes, breaking them up with the spoon as you stir.
• Add tomatoes and basil, season lightly and simmer,covered for 20 minutes or so, until smooth and thick. Adjust seasoning. No grated cheese is served with this sauce.

PASTA A PICCHIO PACCHIU

Steps:

• Boil the tomatoes in hot water, peel them and cut them into pieces. Let them drain for a while.
• Chop the onion and garlic and fry them in a frying pan with a little bit of oil.
• Add the tomato pulp, basil leaves, salt, pepper and sugar and let the sauce thicken a bit.
• Put a saucepan with salted water on the stove where you will cook your pasta - remember, pasta al dente!
• When cooked, drain and turn in the sauce of pacchiu peaks.
• Put the pasta in the plates and sprinkle with freshly grated salted ricotta or Parmigiano! Now you can complete the dish garnishing with a basil leaf and enjoy this refreshing pasta!

SPAGHETTI PICCHI PACCHI

Steps:

• Remove stem ends from tomatoes; cut tomatoes into 1/2 inch dice.
• In a small bowl, mix the diced tomatoes, basil, red chile pepper flakes, galric, and olive oil.
• Stir well and set aside, covered, in a shady place at room temperature for at least 1 hour.
• When ready to serve, cook the spaghetti in a large pot of boiling salted water until al dente; drain.
• In a large shallow pasta serving dish toss the tomato mixture, including the accumulated juices, with the spaghetti.
• Sprinkle the provolone over the pasta; serve immediately.

TAGLIARINI WITH PICCHI PACCHIU SAUCE RECIPE

Steps:

• To make the sauce, heat the oil and garlic together in a small skillet over medium-low heat just so the garlic is softened and the oil is very warm, about 5 minutes. Remove from the heat and let stand to infuse the oil, about 30 minutes. Pour the tomatoes and their juices into a bowl. Squeeze the tomatoes through your fingers until the are coarsely crushed. Stir in the garlic in its oil and the basil. Season with salt and pepper. Let stand for 1 to 2 hours for the flavors to marry. Bring a large pot of water to a boil over high heat. Add salt to taste. Add the Tagliarini and stir well to separate the strands. Cook according to the manufacturer's directions until al dente. Drain well. Return the tagliarini to its cooking pot. Add the sauce and mix well. Cover and let stand for 1 minute. Divide among 4 serving bowls and serve hot.