Pici with Tomatoes and Prosciutto paired with wine
I am so excited to develop recipes that are included in the Molesini Wine Club wine shipments. Well, in reality, I’m excited to create recipes, period, but the fact that I am given a “prompt” of the fabulous wines they are shipping and then create a dish that pairs perfectly with the wines is thrilling for me. You will see there are three wines. Wine club members choose one of three levels, so I include the wines from each level here. If you haven’t joined the wine club, do it, because the wines are fabulous. Then you too can make the dish and sample the wines during the virtual wine tastings. Food. Community. Wine. Nothing better!
Below is a little info about the Molesini Wine Club, and then read on to find a recipe for Pici with roasted tomatoes and crispy prosciutto. As I write, I am pouring a glass of wine and heading to the kitchen to toss the Pici that is cooking with some sauce, sprinkle on some prosciutto, and dig in. Buon appetito!
About Molesini Wine Club
Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
PICI is a thick, hand-rolled, flour and water-based pasta that originated in Tuscany. You can substitute thick spaghetti or bucatini, but pici is superior. Marco Molesini will happily supply the pici, his Pici all’Aglione spice blend, olive oil, and the best Parmesan.
Recommended wine pairings
2016 Poggio Landi Brunello di Montalcino DOCG
2016 Bovio Rocchettevino Barolo DOCG
2015 Campogiovanni ‘Il Quercione’ Brunello RISERVA
Pici with Slow-Roasted Tomatoes and Crispy Prosciutto
Serves 6 as a starter, 4 as a main course
Prep time: 10 minutes. Cook time: 2 hours
Sauce
1/2 cup (125 milliliters) extra-virgin olive oil
2 anchovies, diced (optional, but highly recommended)
2 cups (911 grams) cherry tomatoes
1/2 teaspoon salt
1 to 2 tablespoons Pici all’Aglione spice mix (or substitute 3 minced cloves garlic and 1 tablespoon red pepper flakes)
Directions
The sauce can be prepared two days ahead and refrigerated in a sealed container. Reheat before serving.
Preheat oven to 325° F (175°C). Pour olive oil into a 9 x 11-inch (22 x 30-centimeter) roasting pan, preferably ceramic. Add diced anchovies and mash into the oil. (Note: Anchovies add umami and important dimension. You can skip them, but the dish will suffer.) Add tomatoes and salt and toss.
Roast tomatoes for 1 hour. Remove from oven, toss, and add 1 tablespoon (15 milliliters) Pici all’Aglione spice or the garlic and red chile flakes. Return to the oven and roast an additional hour.
Taste and season with additional Pici all’Aglione if you like spice.
Finishing
1/4 cup (60 milliliters) olive oil
3.5 ounces (95 grams) prosciutto (approximately 8 slices)
2 tablespoons salt
17.6 ounces (500 grams) pici or thick spaghetti or bucatini noodles
2/3 cup (160 milliliters) fresh basil, medium-chopped
1 cup (126 grams) grated Parmesan
Directions
Place olive oil in a medium skillet over medium-high heat. Cut each slice of prosciutto into two pieces so it will easily fit in the skillet. When oil is hot, fry the pieces in batches until crispy. They cook fast; regulate heat to prevent burning. Drain on paper towels and set aside. This can be done up to four hours in advance.
Twenty to 30 minutes before serving, bring a large pot of water to boil. Add salt and cook pasta according to package instructions. Pici noodles require 20 minutes of cook time, while spaghetti is 12 to 15 minutes. Drain, reserving 1/2 cup (125 milliliters) of the cooking water. Return pasta to the pan.
Toss in roasted tomatoes, basil, and 2/3 cup (160 milliliters) Parmesan. Add some reserved cooking water if the pasta seems dry. Plate, sprinkle with prosciutto pieces and additional cheese. Serve.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
