Monday, 28 June 2010

Pici Pachino, Porcini e Fiori di Zucca

Buongiorno and Happy Tuesday!
To share a little history with you,
today is actually a holiday here in Rome:
Feste di San Pietro e Paolo
(Feasts of Saints Peter and Paul)

On to the recipe -
Pici Pachino, Porcini e Fiori di Zucca
Pici pasta originates in Tuscany...

2 parts flour to one part water.
For example 100 gr of flour and 50 gr of water.
Blend together with fork. Roll to desired
thickness using pasta machine or rolling
pin. I prefer mine pretty thin.
Slice pasta into small strips about 3/4 inch or so
then twist the pasta with fingers.

Roll dough between hands to form the pici pasta.
It is now ready to be cooked.
This pasta holds sauce well.

You will need Pachino-cherry tomatoes,
Porcini mushrooms, bacon,
Fiori di Zucca (zucchini flowers) and white wine.

My very fun clients!!
Slice the bacon into bite size pieces.
Cook the bacon (not crispy) in a pan
then add the sweet cherry tomatoes.
Add white wine and simmer.
Add Porcini mushrooms.
Add the zucchini flowers.Cook the pasta in salted boiling water
after draining, add the pasta to the sauce.
For finishing touches,
sprinkle with parmesan.
Enjoy! your Chef,


  1. I was born in France but you make me want to be Italian so badly. When we visited, I adored the food; the freshness of it, the flavors. It was amazing, as this dish looks too. Thank you so much for taking me back there through this blog.

  2. very nice. good use of zucchini flowers.

  3. Fantastic step by step. Happy feast day!

  4. Pasta looks really good and I love the combination for the zucchini flowers and the porcini.

  5. Beautiful. Absolutely beautiful. I am definitely going to make it!