L'Italo-Americano

www.italoamericano.org 32 L'Italo-Americano LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES THURSDAY, NOVEMBER 1, 2018 P inci is a hand-rolled pa- sta resembling a plump strand of spaghetti that originated in the pro- vince of Siena, in Tu- scany. It's perfectly imperfect shape is typically made with only flour and water, ingredients that were central to the idea of cucina povera (poor kitchen), the style of cooking for which this region is known. In most areas of Tuscany, this pasta is referred to as pici but in my Montalcino, the villagers have added an "n" to the name and call it pinci. Whether pinci or pici, it was this pasta, on my very first trip to Tuscany over ten years ago, that won my heart and one that I now make at home quite frequently. This hearty pasta is typically ser- ved with a simple aglione sauce – a gentle simmer of tomatoes and garlic, or a hearty ragù – typi- cally made with wild boar. Here I have paired it with a simple white ragù that nestles nicely into the nooks and crannies of the im- perfect pici. Making this pasta is actually quite easy and can be done without any special equipment. It can be a bit time consuming, gen- tly rolling out each little strand can turn out to be quite a relaxing experience. Enlisting the help of a pinci partner to help in the kitchen makes things go faster and can be great fun. Hint for when you roll the pa- sta: do not flour your work sur- face, as the pinci will slide on the flour. Keep your work surface free of flour and the pinci will roll a lot easier. Although the dough is typically made with only flour and water, I like to add in just a bit of olive oil to make dough more elastic. To roll our the pasta, simply pinch off a small piece of dough, flatten a bit against the surface and then roll out with your hands as in the photo. Simply serve with a flourish of freshly grated pecorino from Tuscany and a hearty red such as Brunello or Rosso. Enjoy! Michele Pinci con ragù bianco Ingredients For the pinci: ■ 100 gr "00" flour ■ 100 gr semolina flour ■ 1 teaspoon extra virgin olive oil ■ ½ to 1 cup warm water For the sauce: ■ Extra virgin olive oil ■ 450 gr ground beef ■ 250 gr ground pork ■ 1 medium onion, diced ■ 2 medium carrots, diced ■ 2 stalks celery, diced ■ 3 cloves garlic, diced ■ Salt ■ Freshly ground black pep- per ■ 3 tablespoons tomato paste ■ 1 cup dry white wine ■ 4 cups vegetable broth ■ 1 small sprig fresh rose- mary ■ Grated pecorino Directions: Make the pin I: 1. Mix the flours together and place on a work surface (wooden board or countertop). 2. Hollow out a well in the center. Add the oil and about ½ Pinci is a hand rolled pasta typical of Tuscany. Photo: Michele Becci MICHELE BECCI cup of the water into the center of the well. Using a fork, stir the flour from the inside wall with the water, mixing until a soft dough forms. 3. Once you have a loose dough, start kneading with your hands incorporating all the flour into the dough. If the dough is too dry, add a bit more water. If too sticky, add a bit more flour. 4. Continue kneading with the heel of your hand until the dough is smooth and elastic, about 10 minutes. If you press on the dough with your finger, it should spring back. 5. Once ready to go, wrap the dough in plastic wrap and let it relax at room temperature for about 30 minutes. 6. Pinch off a piece of the dough and using your hands, roll out on a work surface into long pieces about 1/4 inch thick (see photo). Put the pinci on a cookie tray dusted with flour. Make the sauce: 1. In a large heavy skillet, heat a few tablespoons of olive oil over medium heat until hot. 2. Add in the ground beef and pork and cook until cooked th- rough. 3. Add in the onion, carrot, celery and garlic. Season with salt and pepper. 4. Cook, stirring occasio- nally, until the vegetables are soft, about 5 minutes. 5. Stir in the tomato paste and wine. Stir to incorporate, scra- ping up any brown bits from the pan. 6. Simmer until almost eva- porated. Add in the vegetable broth and the rosemary sprig. 7. Turn heat to low and sim- mer until thickened, stirring oc- casionally, about 30 minutes. 8. Bring a large pot of water to a boil. Salt and gently add the pasta. Cook until the pinci is tender but not too soft or mushy. 9. The cooking time will vary depending on how dry the Punic are but should be around 5 mi- nutes. Reserve 1 cup of the pasta water. 10. Drain pasta and add to the simmering ragu. Stir to incorpo- rate. 11. Sprinkle with lots of fresh grated pecorino and serve! Classic Tuscan: hand-rolled pinci with white ragù

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