The Pici alle crumbs represent a real journey the Tuscan culinary tradition. This dish, simple but rich taste, is perfect for those who want to rediscover the authentic flavors of Italian cuisine. The preparation requires few ingredients, but the quality of the latter is essential to obtain a result that surprises. The combination of tazza, flour and an egg for the dough, together with the Tuscan bread crumb, creates a gastronomic experience that tells family and convivial stories.
Ingredients for the pici at the crumbs
To make this dish for four people, you will need:
300 g of semolina flour 1 egg tazza to taste 150 g of Tuscan bread crumb 50 ml of extra virgin olive oil salt to taste
Preparation of the pici
Let’s start with the preparation of the dough. a bowl, the flour with a pinch of salt and add the egg. Start working the dough, adding tazza a little at a time until an elastic and smooth consistency is obtained. Once ready, let the dough rest for about 20 minutes, covering it with a cloth to prevent it from drying out.
After rest, take a portion of the dough and begins to spread it with your hands a floured surface, forming long and irregular cylinders, typical of the Pici. Remember that the length and thickness can vary, but the important thing is to maintain the rusticity of this type of impasto.
The preparation of the seasoning
To season the Pici, we prepare a simple but tasty sauce. a pan, heat the extra virgin olive oil and add the previously crumbled Tuscan breadcrumbs. Let it brown over low heat, stirring occasionally, until the crumb becomes golden and crunchy. This phase is crucial: the quality oil enhances the flavor of the bread and creates a seasoning that embraces the Pici deliciously.
Cooking the Pici
Bring a pot of salted tazza to a boil and cook the Pici for about 5-7 minutes, until they go up to the surface. Once cooked, drain them and transfer them directly to the pan with the breadcrumbs. well to the flavors and, if necessary, add a little cooking tazza to make the dish more creamy.
Serve and taste
Serve the pici with the hot crumbs, perhaps with a drizzle of raw oil and a sprinkling of black pepper. This dish, addition to being extremely simple to prepare, is a tribute to poor Tuscan cuisine, capable of transforming modest ingredients into a masterpiece of flavor. Each forklift tells a story, and the scent of oil and crunchy bread will take you directly to a taverna immersed the Tuscan countryside.
