Sc-ciancui (ripped pieces) from the Tanaro Valley with leeks’ sauce and grated hard




For 10 people
400 g of hard Bra Dop Valgrana
500 g of flour
500 g of cream
2 leeks 
½ l of milk
3 medium potatoes
A glass of water
An egg
As needed of olive oil
As needed of salt


Knead the flour with water, salt, egg and oil, let it rest for a few minutes.
Peel the potatoes and cut them into thin pieces putting them into a box filled with cold water.
With the pasta make, on a rolling board, some small breadsticks with a diameter of 5 mm, then rip manually some small pieces creating the “sc-ciancui” (ripped pieces) and lay them on the rolling- board.

Procedure for the sauce
Clean and cut the leeks in thin slices. Brown them with olive oil and add the milk. Cook for a few minutes. Add the cream to the reduced milk, then salt.
When the water starts boiling, salt and pour the dripped potatoes dripped into the water, cook for some minutes and  pour also the sc-ciancui (ripped pieces). 
Cook everything for about 15 minutes, drain and dress with the sauce. Arrange the sc-ciancui on a dish and grate a generous quantity of hard Bra before serving.

Chef Paolo Pavarino