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)
http://www.magnificat.ca/cal/engl/06-29.htm

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,

Fabio