Piconi Marchigiani: Traditional Italian Savory Pastries
Piconi Marchigiani are delicious, savory pastries that are a true taste of the Marche region in Italy. This traditional antipasto is packed with flavor, featuring a delicate pasta dough filled with a cheesy, zesty filling of Pecorino and Parmigiano cheeses, eggs, and lemon zest. The pastry is golden and slightly crispy on the outside, with a melt-in-your-mouth interior. Perfect for a gathering or as an appetizer, these bite-sized delights will certainly be the star of any occasion.
Ingredients:
The following ingredients will yield approximately 30 piconi marchigiani:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 400g |
| Eggs | 220g |
| Extra virgin olive oil | 30g |
| Pecorino cheese | 300g |
| Parmigiano Reggiano DOP | 300g |
| Additional eggs | 165g |
| Lemon zest | 1 |
| Fine salt | to taste |
| Black pepper | to taste |
| Egg yolk | 1 |
| Whole milk | 20g |
Instructions:
1. Preparing the Dough:
In a large bowl, combine the 00 flour and eggs. Start mixing with your hands to incorporate the ingredients. Once the dough starts coming together, transfer it onto a clean surface and knead until smooth. Shape the dough into a ball and wrap it in plastic wrap. Allow the dough to rest for 30 minutes at room temperature. This resting period will help make the dough easier to roll out later.
2. Making the Filling:
While the dough rests, prepare the filling. In a separate bowl, combine the eggs, lemon zest, and both the Pecorino and Parmigiano cheeses. Mix everything thoroughly until the ingredients are well combined. Season with salt and pepper to taste, adjusting the seasoning according to your preferences.
3. Rolling Out the Dough:
After the resting period, take the dough and roll it out on a floured surface using a rolling pin. Aim for a thickness of about 2 mm. Once rolled out, cut the dough into strips about 10 cm wide.
4. Assembling the Piconi:
Place small spoonfuls (about 20g each) of the cheese filling onto the strips of dough, leaving about 5 cm of space between each. Lightly roll the dough over the filling to cover it. Using a fluted pastry cutter, cut the dough into individual “ravioli” shapes, approximately 8 cm in length and 5 cm in width. With these quantities, you should be able to make about 30 piconi.
5. Baking the Piconi:
Line a baking tray with parchment paper and carefully arrange the piconi on top. In a small bowl, whisk together the egg yolk and milk to create an egg wash. Brush the tops of the piconi with this mixture to give them a golden, shiny finish once baked.
Preheat your oven to 180Β°C (350Β°F) and bake the piconi in a static oven for about 25 minutes, or until they are golden brown and crisp on the outside.
6. Serving:
Once baked, remove the piconi marchigiani from the oven and let them cool slightly. Enjoy them warm or at room temperature as an appetizer or snack. These savory delights are best enjoyed when shared with friends and family, paired with a glass of your favorite wine.
Additional Tips:
- You can prepare the dough and filling ahead of time and store them separately in the fridge until you are ready to assemble and bake.
- For an extra touch of flavor, consider adding a sprinkle of freshly ground black pepper to the filling, or even a pinch of grated nutmeg.
- These pastries are perfect for festive occasions, potlucks, or even a casual dinner with a glass of Italian wine.
Piconi Marchigiani are the ultimate comfort food from Italyβs Marche region, showcasing the simple yet delicious flavors that make Italian cuisine so special. With just a handful of ingredients, you can bring a little taste of Italy into your home. Enjoy this traditional dish with your loved ones, and let the flavors transport you straight to the heart of Italy!
