Tag: Pasta

30 April, 2024

Cheese Lovers Rejoice: ‘Chasing Cheese’ is Back!

A new range of homemade cheesy starters, pastas and dessert available across all 9 Pici locations from 1-31 May

Get ready, cheese aficionados! Pici’s much-loved ‘Chasing Cheese’ series is back this May, bringing a cheesy feast to all nine Pici locations across Hong Kong. From 1st to 31st May, indulge in a limited-time menu that celebrates the rich flavours of traditional Italian cheeses.

Kick off with the Baked Tomino (HKD130), a vegetarian delight featuring creamy tomino cheese, aromatic basil and garlic, caramelised onions, and crispy bread chips. This appetiser showcases the smooth, earthy flavours of Tomino cheese.

Next, savour two pasta masterpieces.

The Ravioli Fagottelli al Parmigiano (HKD210) is a tribute to 24-month aged Parmigiano Reggiano, with each bite releasing a burst of rich, nutty essence, balanced with a delicate leek filling and topped with crispy baked parmesan chips.

The Tagliatelle 4 Formaggi (HKD170) is a cheese lover’s dream, featuring Gorgonzola, Parmesan, Ricotta Salata, and Pecorino, enhanced with Parma ham and fresh asparagus.

End the cheesy feast on a sweet note with the Burrata Cheesecake (HKD85), a unique dessert that combines the creamy freshness of Burrata with a rich dark chocolate tart and Nutella.

‘Chasing Cheese is available at all Pici locations, including Shatin and Lai Chi Kok, and is featured in the set dinner menu. Whether you’re a cheese enthusiast or a novice, join us at Pici this May to experience these creatively crafted dishes. For more information, please visit Pici’s website. Come, join the chase and experience the cheesy goodness for yourself!

View Menu

–

芝士控注意：Pici 的「尋覓芝味 2.0」系列將於五月回歸  

全新芝士主題前菜、手工意粉和甜點系列 

於 5 月 1 日至 31 日期間在全港 9 家 Pici 餐廳供應 

今個 5 月，Pici 將再次推出備受歡迎的「尋覓芝味 2.0」系列，為您準備一場回味無窮的芝士盛宴。由 5 月 1 日至 5 月 31 日，Pici 全港九間分店將推出限時菜單，包括一道前菜、兩道手工意粉和一道甜點，每道菜均以意大利傳統濃香芝士為主題。

系列以一道素食前菜－香草焗流心芝士（HKD130）開始，羅勒和大蒜的芳香配上口感細膩順滑的半軟硬芝士（Tomino Cheese），加入焦糖洋蔥再配上香脆的麵包片，令人食指大動。這道菜充分帶出芝士的香濃柔滑和獨特的大地芳香，是一道簡單美味的開胃菜。

意粉方面， Pici 推出了兩款「芝」味濃郁的手工意大利麵。熱溶巴馬臣芝士韭蔥意大利雲吞（HKD210）選用經過 24 個月陳釀的特級巴馬臣芝士，每一口都能品嚐到芝士濃郁的堅果香氣，與清新的韭蔥餡料達到完美平衡，並配上烤巴馬臣芝士脆片增加層次。四重芝士巴馬火腿扁麵（HKD70）極富誘惑力。意大利戈貢佐拉藍芝士（Gorgonzola）帶有辛辣與蘑菇的獨特風味，巴馬臣芝士（Parmesan）增添了味道層次，綿羊奶芝士（Ricotta Salata）則提供鹹脆的口感，羅馬芝士（Pecorino）以其突出的鹽味及濃厚羊奶風味豐富了整體口感。配搭巴馬火腿片和新鮮蘆筍，為這道菜營造出複雜而豐富的味道。

最後，布袋芝士蛋糕（HKD85）為這場盛宴畫上甜蜜句號。這道創新的甜點將軟滑細膩及口味清新的布袋芝士與味道濃郁的黑朱古力撻和榛子朱古力醬完美融合，讓您回味無窮。

「尋覓芝味 2.0」系列在所有 Pici 分店均同步供應，而位於沙田和荔枝角的 Pici 分店特別將其納入晚餐套餐中供應。

今個五月，蒞臨 Pici 盡情品嚐這些期間限定美食。快來加入「尋覓芝味」的行列，親身體驗令人垂涎三尺的「芝」味配搭！如需了解更多資料，請到訪 https://pici.hk/

29 December, 2020

Carbonara

Cheesy, creamy Italian goodness on a plate, learning how to make great Carbonara pasta is a kitchen essential.

INGREDIENTS

  • 200gr spaghetti
  • 100gr guanciale
  • 50gr grated pecorino romano cheese
  • 50gr grated parmesan
  • 2 whole eggs
  • 1 yolk
  • Salt
  • Black pepper

INSTRUCTIONS

Boil water in a large pot with salt. Cook the pasta in the boiling water. Cooking time always be 2 minutes less than the pasta package’s instruction.

While the pasta is cooking, put guanciale strips into a pan over a medium heat. Cook until the guanciale rendered all its fat and become crispy and golden.

On the side, whisk together eggs and pecorino cheese in a bowl. Save it for later. Drain the pasta when time is up, save a cup of pasta water.

Drop the pasta into the pan and add half a cup of pasta water. Keep tossing or mixing the pasta to release starch, let the water evaporate and it will become a creamy sauce.

Remove the pan from heat, and add the egg mixture. Stir or Toss it quickly until the sauce becomes thicken.

If the sauce is too thick, you can thin it out by adding a bit of pasta water. Serve with grated parmesan and black pepper on top.

29 December, 2020

Bechamel Sauce

This traditional white sauce is delicious with any pasta you wish to cook at home. 

INGREDIENTS

  • 1lt milk
  • 80gr butter
  • 80gr flour
  • 7gr salt
  • Pinch of pepper
  • Pinch of nutmeg

INSTRUCTIONS

Start with simmering some milk in a pot, make sure it does not boil.

In a small pan, melt the butter, add in flour and mix together, you will be obtaining a brown paste – roux.

Add the roux into warm milk, mix it with a whisk until is well combined. Add salt, pepper & nutmeg.

29 December, 2020

Aglio E Olio

This traditional spaghetti with garlic and olive oil recipe cooks quickly and is simply delicious.

INGREDIENTS

  • 200gr spaghetti
  • 3 cloves of garlic
  • 2 small fresh chili
  • Few leaves of parsley
  • Olive oil
  • Salt

INSTRUCTIONS

Boil water in a large pot with salt. Cook the pasta in the boiling water. Cooking time always be 2 minutes less than the pasta package’s instruction.

While the pasta is cooking, put thinly sliced garlic, chilli and olive oil into a pan over a medium heat. Cook until the garlic slices are golden, very carefully to pour a spoon of pasta water into the pan.

Season the sauce with salt. Drain the pasta when time is up, save a cup of pasta water.

Drop the pasta into the pan. Add any pasta water if necessary.

Keep tossing or mixing the pasta to release starch, let the water evaporate and it will become a creamy sauce.

Serve with chopped parsley on top.

29 December, 2020

Tomato Sauce

The basis of so many delectable dishes, a good tomato sauce recipe will take you far.

INGREDIENTS

  • 200gr carrots
  • 200gr celery
  • 200gr white onion
  • 2kg chopped can tomatoes
  • 20gr salt
  • 10gr sugar
  • A bunch of basil
  • 150gr olive oil

INSTRUCTIONS

Chop finely all the vegetables then cook them with olive oil in a pot over a medium heat.

Once the veggies get caramelised and the onion’s pungent’s aroma is being cooked off, add in the canned tomatoes.

Turn down the heat to low, add salt and sugar.

Let it simmer for at least an hour.

Add in chopped fresh basil to finish.

29 December, 2020

Pesto

A quick and easy pasta recipe that can be enjoyed as a main or a side. Pesto perfecto.

INGREDIENTS

  • 100gr basil leaves
  • 50gr pinenuts
  • 100gr grated parmesan
  • A pinch of salt
  • 100gr olive oil

INSTRUCTIONS

Blend basil leaves, pine nuts, grated parmesan and salt In a blender for 30 seconds.

Stop the blender, add in olive oil and blend for another 30 seconds.

Tips: To have a pesto with bright vibrant green colour, chill your oil and basil in the fridge for half an hour!

29 December, 2020

Beef Ragu

Slow-cooked, rich, savoury and oh so very filling, beef ragu pasta is a classic that can be enjoyed anytime.

INGREDIENTS

  • 200gr carrots
  • 200gr celery
  • 200gr white onion
  • 2kg minced beef
  • 100gr tomato concentrate
  • 500ml red wine
  • Thyme
  • Rosemary Sage
  • 100gr olive oil
  • 1.5lt of veg or beef stock

INSTRUCTIONS

Chop finely all the vegetables then cook them with olive oil in a pot over a medium heat.

Once the veggies get caramelised and the onion’s pungent’s aroma is being cooked off, add in the minced beef.

Sautée the beef until brown. Pour the red wine in and cook the alcohol off. Add in the stock, salt, herbs and tomato concentrate.

Simmer it with low heat for 3 hours.

29 December, 2020

Pasta Fresca di Semolina

Popular in Southern Italy, fresh durum wheat semolina pasta is a classic that you can easily prepare in your own home.

INGREDIENTS

  • 200gr flour Semolina
  • 80gr water
  • Pinch of salt
  • Tea spoon of olive oil

INSTRUCTIONS

Put the flour onto a working surface, make a well in the middle to create
a “volcano” shape.

Pour the water, olive oil and a pinch of sea salt into the “volcano”. Using a fork, mix the water mixture by itself first.

Then slowly mix the mixture together with the flour, little by little at a time. Once the mixture starts to shape, use your hand to knead the dough.

When you get a smooth dough, wrap it with cling film and let it rest 1-2 hours in the fridge.

After resting, dust some flour over a rolling pin or even a wine bottle. Roll and shape to any pasta shape you prefer.

29 December, 2020

Pasta Fresca all’Uovo

Everyone loves a fresh egg pasta and making your own at home can be simple, fun and delicious.

INGREDIENTS

  • 200 gr flour for one serving of pasta
  • 2 eggs or 4-5 yolks
  • Pinch of salt

INSTRUCTIONS

Put the flour onto a working surface, make a well in the middle to create
a “volcano” shape. Break and pour the eggs into the “volcano”.

Using a fork, break and mix the eggs by itself first. Then slowly mix the egg mixture together with the flour, little by little at a time.

Once the mixture starts to shape, use your hand to knead the dough.

Keep kneading until you get a smooth dough, then wrap the dough with cling film and let it rest for 1-2 hours in the fridge.

After resting, dust some flour over a rolling pin or even a wine bottle. Roll and shape to any pasta shape you prefer.

Subscription

Stay Updated

Subscribe