Pici alle Briciole Recipe from Valdichiana Aretina

The Pici alle Briciole are a Tuscan recipe originating from the Valdichiana of Arezzo and Cortona, a so-called poor and very simple recipe, which is prepared in a few minutes, having the Pici, which are a pasta made of soft wheat flour and Water, ready. This Pasta has very ancient origins, it was prepared by the peasants of the Valdichiana with the few ingredients they had available, once out of need and today for the extraordinary taste it has, that of all simple cuisines made of good and natural things

Pici alle Briciole A Simple but Very Tasty Recipe

The recipe for Pici alle Briciole is part of the Cucina Povera Toscana originating from the Valdichiana, Arezzo and Cortona, but like all simple things, to be perfect and to let you enjoy its aromas and flavors it needs original products and of great quality, today increasingly difficult to find, because this is the only way to keep its cultural history intact. The one below is our Bolognami recipe, made with the best of local natural products, Pane Toscano D.O.P. which is not salty and is naturally leavened, which allows for an unmistakable aroma and flavour, Extra Virgin Olive Oil Gran Cru Santa Lucia Bolognami cold-pressed with the ancient method with stone millstones or Aged Pecorino di Pienza, because a once in our area only Pecorino di Pienza and Norcia was used, Parmesan did not arrive and was not in the kitchen of our recipes

Ingredients for Pici alle Briciole

For 4 People

500 g of Pici Bolognami, better if the Pici Freschi della Valdichiana Bolognami

Extra Virgin Olive Oil Gran Cru Santa Lucia Bolognami, As Enough

2 Cloves of Garlic

Aged Pecorino Cheese of Pienza Buca Nuova

Fior di Sale from Trapani Bolognami, As Much as Enough

Black Pepper Tellicherry Extra Bold Bolognami

Preparation of the Pici alla Briciole Recipe

The preparation of the Pici alle Briciole recipe is very simple, crumble the D.O.P. Tuscan bread, preferably stale for 2-3 days, put the Santa Lucia Bolognami Gran Cru Extra Virgin Olive Oil in a pan together with the two cloves of garlic, poached if you like a milder flavour, peeled if you like a stronger flavour, sauté them for a moment and then add the crumbs, toast them without letting them burn, as soon as they turn golden they are ready. Remove the garlic cloves, add salt and pepper and pour the pici you have cooked at the moment in abundant salted water, tradition says to add a drizzle of oil when boiling to prevent them from sticking. At this point mix and add a nice generous handful of Pecorino di Pienza, wonderful simple things, enjoy your meal