Tuscan Pici with Mixed Sautéed Mushrooms

Pici are a type of egg pasta typical of Tuscan cuisine, especially from the area of Siena. They are similar to spaghetti, but thicker and rougher. The preparation of pici with mixed sautéed mushrooms is a rich and tasty dish. Here’s how to make them:

Ingredients

• 400 g of pici (or spaghetti if not available)
• 500 g of mixed mushrooms (porcini, champignon, pioppini, etc.)
• 2 cloves of garlic
• Freshly chopped parsley (as needed)
• 4 tablespoons of extra virgin olive oil
• Salt and pepper (as needed)
• Chili pepper (optional)
• Grated Tuscan pecorino (to serve)

Preparation

1. Clean the mushrooms by removing any dirt residues and unusable parts, then slice them not too thinly.
2. In a large pan, heat the extra virgin olive oil and brown the garlic cloves. If you wish, you can add a piece of chili pepper to give a spicy touch.
3. Remove the garlic (and chili pepper if used) and add the mushrooms to the pan.
4. Let the mushrooms sauté over medium-high heat, stirring occasionally, until they are golden and their liquid has been absorbed. This should take about 10-15 minutes depending on the mushrooms.
5. In the meantime, boil a pot of salted water for the pici.
6. When the water boils, cook the pici according to the package instructions, making sure they remain al dente.
7. Drain the pici and add them directly into the pan with the mushrooms.
8. Add the chopped parsley and a drizzle of oil if necessary, mix well to flavor the pasta.
9. Serve the pici hot, sprinkling with plenty of grated Tuscan pecorino.

Curiosity

Pici is a homemade pasta that dates back to ancient times. Their origin is peasant and their simplicity reflects the Tuscan diet based on local and seasonal ingredients. Sautéed mushrooms, that is mushrooms pan-fried with garlic and parsley, are an Italian autumn classic, when the woods offer an abundance of these delicious fungi.

Enjoy your meal!