Picio Cacio e Pepe with Crispy Cabbage and Sausage by @federicofusca

50 min
Hard

4 servings

🌾

400 g

Flour Type 0

💧

200 ml

Water

🫒

45 ml

Extra Virgin Olive Oil

🧂

9 g

Salt

🌶️

Pepper

🌭

4

Tuscan Sausage

🌶️

4 g

Black Cabbage

🧄

2 cloves

Garlic

🧀

300 g

Aged Tuscan Pecorino

🌶️

1

Chili Pepper

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C (390°F). Remove the tough ribs from the 300 g Tuscan kale and spread the leaves on a baking tray.

    Tuscan kale
    🧑‍🍳baking tray
    🔪knife
    🪵cutting board

  2. Step 2/15

    Season the Tuscan kale with about 1 tablespoon extra virgin olive oil, salt, and black pepper. Massage the seasoning thoroughly into the leaves.

    Tuscan kale
    extra virgin olive oil
    salt
    black pepper
    🧑‍🍳baking tray

  3. Step 3/15

    Roast the kale for 20 minutes at 200°C (390°F). Turn the leaves once halfway through until crisp at the edges.

    Tuscan kale
    🧑‍🍳baking tray
    🥢tongs

  4. Step 4/15

    Place 400 g type 0 wheat flour in a large mixing bowl and make a well in the center. Add 200 ml water, about 1 teaspoon salt, and 1 teaspoon extra virgin olive oil.

    type 0 wheat flour
    water
    salt
    extra virgin olive oil
    🥣large mixing bowl

  5. Step 5/15

    Mix the dough until it comes together. Knead it for 8 to 10 minutes until smooth and elastic.

    type 0 wheat flour
    water
    salt
    extra virgin olive oil
    🥣large mixing bowl

  6. Step 6/15

    Cover the dough and rest it for 10 minutes. Divide it into small pieces on a clean work surface.

    type 0 wheat flour
    🔪knife
    🪵cutting board

  7. Step 7/15

    Roll each piece of dough between your palms into thick, hand-rolled pici strands. Keep the pici lightly floured to prevent sticking.

    type 0 wheat flour

  8. Step 8/15

    Finely grate 300 g aged Tuscan pecorino cheese into a large mixing bowl. Add about 1 teaspoon black pepper.

    aged Tuscan pecorino cheese
    black pepper
    🧀box grater
    🥣large mixing bowl

  9. Step 9/15

    Stir 60 ml hot water into the pecorino and pepper. Mix until a thick, creamy cheese paste forms.

    aged Tuscan pecorino cheese
    black pepper
    water
    🥣large mixing bowl
    🥄wooden spoon

  10. Step 10/15

    Remove the casing from the 400 g Tuscan pork sausage and cut the meat into small pieces. Finely chop 2 garlic cloves and the chili pepper.

    Tuscan pork sausage
    garlic
    chili pepper
    🔪knife
    🪵cutting board

  11. Step 11/15

    Heat 1 tablespoon extra virgin olive oil in a frying pan over medium-high heat. Fry the sausage with garlic and chili pepper for 8 to 10 minutes until browned and crisp.

    Tuscan pork sausage
    garlic
    chili pepper
    extra virgin olive oil
    🍳frying pan
    🥄wooden spoon

  12. Step 12/15

    Bring a large pot of salted water to a rolling boil. Cook the fresh pici for 4 to 6 minutes until tender but chewy.

    type 0 wheat flour
    water
    salt
    🍲large pot

  13. Step 13/15

    Reserve 120 ml pasta water and drain the pici. Add the drained pici to the frying pan with the sausage.

    type 0 wheat flour
    Tuscan pork sausage
    water
    🍲large pot
    🫗colander
    🍳frying pan

  14. Step 14/15

    Remove the frying pan from the heat and add the pecorino cream. Toss the pici vigorously, adding reserved pasta water as needed for a glossy sauce.

    aged Tuscan pecorino cheese
    black pepper
    water
    type 0 wheat flour
    Tuscan pork sausage
    🍳frying pan
    🥄wooden spoon

  15. Step 15/15

    Divide the pici among 4 serving plates. Top each portion with crispy roasted Tuscan kale and serve immediately.

    Tuscan kale
    type 0 wheat flour
    Tuscan pork sausage
    aged Tuscan pecorino cheese
    🥢tongs

Composition

Ingredients

Types

Liquids, Fats and Oils, Seasonings, Vegetables, Aromatics, Chili Peppers

Ingredients

Flour type 0, Water, Extra virgin olive oil, Salt, Pepper, Tuscan sausage, Black cabbage, Garlic, Aged Tuscan pecorino, Chili pepper

Allergens

to inform

Dietetics

Dietary regimen

High-protein, Mediterranean

Calories

835 kcal

Macro nutrients

Protein: 40g, Carbohydrates: 90g, Fat: 35g, Fiber: 7g, Sugars: 3g, Saturated fat: 14g

Nutritional Information

Minerals

Calcium: 650mg, Iron: 5mg, Potassium: 610mg, Sodium: 1320mg, Phosphorus: 740mg

Vitamins

Vitamin A: 360µg RAE, Vitamin C: 65mg, Vitamin K: 410µg, Vitamin B12: 1.2µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

15 steps

Equipments

Utensils

baking tray, large mixing bowl, box grater, large pot, frying pan, wooden spoon, colander, knife, cutting board, tongs

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Family meal, Weekend meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Tuscan

Geographic

Italy, Tuscany

Various

Aspect

Texture

Chewy, Creamy, Crispy, Tender, Crumbly

Flavors

Savory, Salty, Peppery, Spicy, Cheesy, Porky, Earthy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours because the dish contains cooked pork and cheese), fridge : 3 days (Cool promptly,Store in an airtight container at or below 4°C (40°F),Reheat until piping hot), freezer : 60 days (Freeze in an airtight freezer-safe container,Freeze without the crispy kale when possible,Thaw overnight in the refrigerator before reheating)