![Lacciada alla Toscana](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/lacciada-alla-toscana--2bbd572f-fc6d-4e15-81e7-1dc406c2cf03.png)
Recipe
Lacciada alla Toscana
Tuscan Delight: Lacciada Pasta with Sun-Dried Tomatoes and Pecorino Cheese
4.4 out of 5
Indulge in the flavors of Tuscany with this authentic Lacciada alla Toscana recipe. This traditional Italian dish combines homemade pasta with the rich taste of sun-dried tomatoes and the sharpness of Pecorino cheese.
Metadata
Preparation time
30 minutes
Cooking time
10 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Mediterranean, Low cholesterol, Low sodium, Nut-free
Allergens
Wheat, Eggs, Dairy
Not suitable for
Vegan, Gluten-free, Dairy-free, Paleo, Keto
Ingredients
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250g (8.8 oz) all-purpose flour 250g (8.8 oz) all-purpose flour
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2 large eggs 2 large eggs
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1/2 teaspoon salt 1/2 teaspoon salt
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100g (3.5 oz) sun-dried tomatoes, chopped 100g (3.5 oz) sun-dried tomatoes, chopped
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3 cloves of garlic, minced 3 cloves of garlic, minced
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3 tablespoons olive oil 3 tablespoons olive oil
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1/4 teaspoon chili flakes 1/4 teaspoon chili flakes
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50g (1.8 oz) grated Pecorino cheese 50g (1.8 oz) grated Pecorino cheese
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 14g, 4g
- Carbohydrates (total, sugars): 50g, 4g
- Protein: 12g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it.
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2.Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth and elastic.
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3.Divide the dough into small portions and roll each portion into a thin sheet using a pasta machine or a rolling pin.
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4.Cut the rolled dough into thin strips resembling shoelaces.
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5.Bring a large pot of salted water to a boil and cook the pasta until al dente, about 2-3 minutes.
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6.In a separate pan, heat the olive oil over medium heat. Add the minced garlic and chili flakes, and sauté until fragrant.
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7.Add the sun-dried tomatoes to the pan and cook for a few minutes until softened.
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8.Drain the cooked pasta and add it to the pan with the sun-dried tomatoes. Toss well to coat the pasta with the sauce.
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9.Season with salt and pepper to taste.
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10.Serve the Lacciada pasta hot, sprinkled with grated Pecorino cheese.
Treat your ingredients with care...
- Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping. If using dry sun-dried tomatoes, rehydrate them in warm water for about 10 minutes before chopping.
Tips & Tricks
- For a spicier kick, increase the amount of chili flakes according to your preference.
- If you prefer a milder flavor, you can substitute the Pecorino cheese with Parmesan cheese.
- To save time, you can use store-bought dried pasta instead of making your own.
- Add a handful of fresh basil leaves to the sauce for a burst of freshness.
- Serve the Lacciada pasta with a drizzle of extra virgin olive oil for added richness.
Serving advice
Serve the Lacciada alla Toscana as a main course accompanied by a fresh green salad and crusty Italian bread.
Presentation advice
Garnish the pasta with a sprinkle of freshly chopped parsley and an extra grating of Pecorino cheese for an appetizing presentation.
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