Pici with Coffee, Aglione, Bacon, and Peas: An Innovative Italian Recipe

Try this innovative Pici recipe incorporating coffee with traditional Tuscan flavors for a delightful meal.

Pici with Coffee, Aglione, Bacon, and Peas

The recipe for Pici with Coffee, Aglione, Bacon, and Peas, created by chef Silvia Baracchi, a key figure in contemporary Tuscan cuisine, beautifully combines technique and creativity while highlighting the authentic flavors of the region with an elegant and recognizable style.

This surprising first course marries tradition with a unique twist: coffee, added directly to the dough, gives the Pici an intense aroma and a slightly toasted note that perfectly complements the sweetness of the pea cream and the savory crispness of the bacon.

Also featured is Aglione from Val di Chiana, a typical and prized variety known for its milder and less pungent taste compared to common garlic. It offers a full-bodied, aromatic flavor that enhances the sauce without overpowering the other ingredients. Pici with Coffee, Aglione, Bacon, and Peas is a balanced and refined dish, perfect for those who enjoy experimenting with unusual yet harmonious pairings, bringing a fresh and contemporary Tuscan experience to your table.

Here are other recipes with Aglione you shouldn’t miss:

• Pici with Aglione
• Ricotta Gnudi with Vegetable Ragù

Ingredients

• 400g Pici pasta
• 25g Ground coffee
• 200g Aglione
• 150g Bacon, diced
• 300g Fresh peas
• Olive oil
• Salt and pepper to taste

Instructions

1. In a bowl, combine flour and ground coffee, gradually adding water to form a dough.
2. Once kneaded, let the dough rest for 30 minutes.
3. Roll out the dough into long strands to form the Pici pasta.
4. In a large frying pan, heat olive oil and sauté the diced bacon until crispy.
5. Add the Aglione and peas, cooking until softened.
6. Boil the Pici in salted water until al dente, then combine with the sauce.
7. Serve hot, garnished with additional peas and a drizzle of olive oil.

Total Time

40 min

Cuisine

Italian