Pici pasta with porcini (Pici alla boscaiola) from Twelve: A Tuscan Cookbook by Tessa Kiros

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Notes about this recipe

  • treay on May 10, 2026

    I used fettuccini instead because I thought it was too laborious to make the pici. The sauce was very yummy! I made a couple of changes from the recipe itself. I only used half of the crushed tomato - I thought 800g was a bit too much - and also added some cream once the sauce was cooked. (Years ago we used to order boscaiola at a restaurant in our town and we loved it. I remember that their recipe had quite a bit of cream......) Lovely recipe.

  • Breadcrumbs on January 06, 2013

    p. 257 The fact that this wasn’t a huge hit has nothing to do w the recipe, rather it was our very expensive porcini that proved to disappoint. I was so excited to find porcini, imported from Italy at our Italian fish market that I didn’t stop to think that because they were frozen, they might not produce optimal results. The mushrooms were waterlogged and even after being pressed of any excess moisture, they were off-puttingly slimy. I forged ahead hoping that this ragu would somehow improve matters but in the end the flavourful ragu was no match for the slimy shrooms. The flavour of the sauce was outstanding and I’d love to make this again w fresh mushrooms. Lesson learned. Photos here: http://chowhound.chow.com/topics/884856#7809457

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