Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Sauce
Pasta
Eggs
To serve
How it's done
Dough
Mix the flour and semolina in a bowl. Add the water and oil, knead by hand to form a soft, smooth dough. Cover and leave to rest for approx. 30 mins.
To shape
Divide the dough into 4 portions, cover with some cling film. Brush a baking tray with a little oil. Divide one portion into approx. 15 pieces, shape by hand to make pici approx. 40 cm long. Place the pici on the tray. Shape the remainder of the dough in the same way.
Sauce
Peel and finely chop the shallot. Heat the truffle oil in a wide pan. Add the shallot, sauté for approx. 2 mins. Pour in the wine, reduce by half. Pour in the cream, bring to the boil. Remove the pan from the heat, add the cheese, mix well.
Pasta
Cook the pici in boiling salted water, cook for approx. 3 mins. until al dente. Remove the pasta with a slotted spoon, add to the sauce. Pour in 150 ml of the cooking water, mix, season. Cover the pasta and set aside.
Eggs
Pour the vinegar into the pan of boiling cooking water. Reduce the heat, crack the eggs one at a time into a cup, carefully slide into the simmering water, poach for approx. 4 mins.
To serve
Plate up the pici, remove the eggs with a slotted spoon, drain, serve on top of the pici. Drizzle with a little truffle oil.
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