Yesterday it basically rained all the way from Turin to Florence and it was still raining when I went to the market this morning.
I'll be combining the rather wintery conditions with typical produce of the region to produce a dish fit for not only the weary traveller but anyone at all.
One of the first things I bought this morning was fresh Porcini
the rain just said mushroom weather to me.
From my last visit I knew there's a stall that makes fresh pasta so why not take advantage of that fact
Here they are busy preparing the pasta for the day.
The pasta I've chosen is called Pici
Pici are a Tuscan pasta that you can see are somewhat like a course and thick spaghetti.
To keep in the Tuscan spirit the cheese I'm using is a Pecorino
that hails from the Tuscan town of Arezzo.
Putting all these ingredients together I get this
Pici with Fresh Porcini and Pecorino
fresh porcini, cleaned and sliced
fresh thyme leaves
red onion, sliced finely
1 garlic clove, sliced finely
pecorino, roughly grated
salt and freshly ground black pepper
Heat a little butter and olive oil in a pan and when the butter has melted add the onion and garlic and cook gently until softened and beginning to colour.
Add a little more butter followed by the sliced porcini and sauté until soft and golden, sprinkle over with the fresh thyme and a some rough sliced slivers of pecorino.
Allow the cheese to melt before adding the cooked pasta, along with a grind of salt and white pepper. Toss this around to allow the pasta to soak in all the pan juices before serving into bowls.
Sprinkle over with a little more pecorino and a drizzle of extra virgin olive oil.