Ingredients for 4 people:400 g pici100 g porcini mushrooms dried porcini mushrooms250 g minced beef250 g chicken livers2 carrot3 stalks of celery1 onion1 sprig of rosemary1 glass red wine6 tbsp extra virgin olive oil½ hot chilli pepper salt and pepper
Put the dried mushrooms to soak in a bowl with warm water. In the meanwhile clean the carrot, celery and onion, chop them finely and sauté in a deep pan with the olive oil. Stir your “soffritto” (the Italian name for these finely chopped mixed vegetables) frequently and, as soon as it begins to brown, add the sprig of rosemary, broken in two. Tip the minced beef into the pan, mix it with the “soffritto” and cook over a low heat for at least half an hour, stirring from time to time so it doesn’t stick to the bottom of the pan. Now add the chicken livers (well cleaned and coarsely chopped), season with salt and pepper and stir. Continue cooking (stirring from time to time) for roughly another quarter of an hour. Now strain the water off the mushrooms, dry them, cut them into small pieces and tip them into the pan. Add the chilli pepper, broken up coarsely by hand, stir and then, after about 10 minutes, pour in the red wine. Leave to simmer for another 10-15 minutes, stirring frequently. Cook the Pici in plenty of boiling, salted water; strain them when “al dente” and tip them into a large bowl in which you have already put half of the sauce, still nice and hot. Pour the other half on top of the pasta, mix together thoroughly and... everybody to the table!
If you like, you can accompany this dish with grated Parmigiano or pecorino cheese.