Pici with parsley root

Pici with parsley root

Total: 45 min. | Active: 45 min.
vegetarian, lactose-free
Nutritional value / person: 909 kcal
, Fat: 41 g
, Carbohydrate: 98 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Parsley root strips

75 g walnut kernels, coarsely chopped
4 tbsp sunflower oil
60 g parsley root (e.g. ProSpecieRara Halblange), peeled into thin strips using a peeler
1 garlic clove, squeezed
¼ tsp salt


500 g pasta (e.g. pici)
salted water, boiling
450 g parsley root (e.g. ProSpecieRara Halblange), cut in slices of 3 mm


3 fresh eggs
130 g grated Sbrinz
¼ tsp salt
a little pepper
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Parsley root strips

Dry-roast the nuts in a non-stick frying pan, remove and set aside. Heat the oil in the same pan. Stir fry the parsley root and garlic for approx. 5 mins., remove, drain on kitchen paper, season with salt.


Cook the pici in salted water for approx. 10 mins., add the parsley root and cook for approx. 13 mins. until it is soft and the pasta is al dente. Set aside 250 ml of the cooking water, drain the pici and parsley root.


Mix the eggs, cheese and a little cooking water in a large bowl, season. Add the hot pici along with the parsley root, the remainder of the cooking water and the walnuts, mix until the sauce turns creamy, plate up, garnish with the strips of parsley root and parsley.

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