Tuscan Pici with Sienese Shoulder and Vernaccia

17/11/2023

Pici are a type of egg pasta typical of Tuscan cuisine, similar in shape to spaghetti but thicker and handmade. Vernaccia is a Tuscan white wine, often from San Gimignano, while the Sienese shoulder is a cut of pork. Here is a recipe that pairs these ingredients for a dish rich in taste and tradition.

Ingredients

400g Pici (or, if you prefer to make pasta at home, durum wheat semolina and water)
200g Sienese shoulder (you can also use pancetta if you can’t find the shoulder)
1 glass of San Gimignano Vernaccia
2 cloves of garlic
Extra virgin olive oil as needed
Black pepper to taste
Salt to taste
Grated Tuscan pecorino for serving (optional)

Preparation

Start with the preparation of the pici if you have decided to make them at home. Knead the semolina with water until you get a smooth dough and let it rest for about 30 minutes. Then, form thin cylinders by rolling them between your hands or on a work surface.
Cut the Sienese shoulder into cubes or strips and sauté it in a pan with a drizzle of extra virgin olive oil and the crushed garlic cloves.
Once the meat has taken on color, deglaze with the glass of Vernaccia and let the alcohol evaporate over high heat.
Lower the flame and cook slowly until the wine has almost completely reduced, making sure that the meat does not become too dry. If necessary, you can add a little water.
Meanwhile, cook the pici in plenty of salted water following the cooking times indicated on the package, or until they rise to the surface if they are homemade.
Drain the pici al dente and transfer them to the pan with the Sienese shoulder. Stir well to mix the pasta with the sauce and, if necessary, add a ladle of cooking water to make everything creamier.
Plate and, if desired, finish with a grind of black pepper and a generous sprinkle of grated Tuscan pecorino.

Serve hot, perhaps with a glass of San Gimignano Vernaccia to enhance the Tuscan flavors of the dish.

Curiosity

Pici are a typically Tuscan pasta, particularly from the area around Siena and the Val d’Orcia. They are known for being particularly satisfying and pair well with rustic sauces and hearty condiments, just like the recipe with Sienese shoulder and Vernaccia that I have proposed. Vernaccia, used both in cooking and drinking, is a wine that stands out for its fresh and floral profile, which pleasantly contrasts with the savory and decisive taste of the Sienese shoulder.