Piconi marchigiani

Name: Piconi marchigiani
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 30
Ingredients: Type 00 flour 3 ¼ cups; Eggs (about 4 medium) 7.8 oz; Extra virgin olive oil 2 tbsp; Pecorino cheese to grate 10.6 oz; Parmigiano Reggiano PDO cheese to grate 10.6 oz; Eggs (about 3 medium) 5.8 oz; Lemon peel 1; Fine salt to taste; Black pepper to taste; Egg yolks 1; Whole milk 1 ½ tbsp

it br es de fr

Vegetarian

Difficulty: Average
Prep time: 20 min
Cook time: 25 min
Makes: 30 pieces
Cost: Average
Note + 30 min. of pasta resting time

PRESENTATION

Recipe by
Sebastian Fitarau

Marchigiani piconi are this super tasty treat from the beautiful Marche region of Italy. Really, they're from around Ascoli. These rustic ravioli? They're a big deal during Easter celebrations and have a knack for catching attention at any table. The Marchigiani piconi recipe stands out, honestly, because of its filling—it is rich with Barzotto, this semi-aged pecorino cheese. It gives a tangy punch and melts into a tender, gooey center. Seriously good stuff. Made with fresh eggs, the dough gets a quick slash, also known as a piccata. And here's the thing—it lets the cheese ooze out while baking. And look, that's just charming. People in Marche really take pride in these Italian Easter pastries. They reflect local flavors and traditions for sure. You’ll often find them alongside other regional favorites like Crescia sfogliata, Crema fritta, or Olive all’ascolana during big family gatherings. But piconi add their own kind of golden magic. Throughout the Marche region, these delicious bites are sometimes called traditional Italian cheese pastries or even Piconi ascolani. Every family has their own twist, pretty much. Some stick to pecorino, while others mix in a bit of Parmigiano, changing up the cheeses for a slightly sweet or more savory taste. The cheese mixture gets wrapped in fresh pasta, edges carefully sealing in all the goodness before that piccata cut does its thing. And when they come out of the oven? You get a snack that’s crispy outside but stays moist and melty inside. These Marchigiani piconi recipe staples are perfect as Italian Easter appetizers. Also, they are just as enjoyable at any party or as a casual snack with friends. With deep roots in Italian holiday baking and the use of simple, local ingredients, piconi really stand out among other Italian regional recipes. Whether you know them as piconi, calcioni marchigiani, or by any other local name, these cheese-filled pastries totally bring together the comforting heart of Marche cuisine, offering a taste of tradition with every bite.

INGREDIENTS

Ingredients for the dough (30 pieces): Type 00 flour 3 ¼ cups (400 g); Eggs 7.8 oz (220 g) - (about 4 medium); Extra virgin olive oil 2 tbsp (30 g)

for the filling: Pecorino cheese 10.6 oz (300 g) - to grate; Parmigiano Reggiano PDO cheese 10.6 oz (300 g) - to grate; Eggs 5.8 oz (165 g) - (about 3 medium); Lemon peel 1; Fine salt to taste; Black pepper to taste

for brushing: Egg yolks 1; Whole milk 1 ½ tbsp (20 g)

Preparation

How to prepare Piconi marchigiani

To make the piconi from Marche, pour the flour, eggs 1, and oil 2 into a bowl. Knead well with your hands 3 until you get a smooth and homogeneous dough.

Transfer it to a work surface 4, form a loaf and cover it with plastic wrap 5. Let it rest for 30 minutes at room temperature. In the meantime, prepare the filling: pour the eggs and lemon zest into a bowl 6.

Add the grated Parmesan 7 and pecorino 8, mix to combine, and finally season with salt and pepper 9.

Take the dough and roll it out with a rolling pin to about 1/16 inch thickness 10. Cut strips about 4 inches wide 11. Place a tablespoon of filling (about 0.7 oz) shaped into a ball with your hands at intervals of about 2 inches 12.

Fold the dough over itself to cover the filling 13, then use a fluted pastry cutter to cut 'ravioli' about 3 inches in length and 2 inches in width 14. With these amounts, you will get about 30 ravioli. Place the piconi on a baking sheet lined with parchment paper 15.

Brush the surface with the egg and milk mixture 16 and use a pair of scissors to cut the surface, making an 'x' 17. Bake in a static oven at 350°F for about 25 minutes. When cooked, remove the piconi from the oven and let them cool slightly before enjoying them 18.