with grana padano, spicy currants and fennel


Ingredients to serve 4

For the pici:

300 g white flout
200 g semolina
from re-milled durum wheat
200 ml water


To finish:

4 g e.v. olive oil
20 g Grana Padano cheese
10 g currants
softened in boiling water
and chilli powder
3 g powdered
wild fennel

For the pici:

Mix together all of the ingredients to form a smooth, firm dough. Cover with food wrap and leave to rest in the refrigerator for about 1 hour.
Roll out the dough to about 3 mm thick and shape the pici with a knife.
Cook the pici in salted boiling water, then drain.


To finish:

Drizzle with extra virgin olive oil and place in dishes. Serve
with the Grana cheese, currants and the powdered fennel.

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