There is one ingredient that characterizes all Tuscan recipes: simplicity. If you want to make Pici alle briciole you’ll need just two thin slices of day-old or fresh Tuscan bread, good extra-virgin olive oil, red pepper, garlic and salt. This is a nice alternative to the popular Italian sauce called Aglio, Olio and Peperoncino. Just crumble the bread, warm a few tablespoons of olive oil in a pan with two cloves of garlic, as soon as the oil is hot add the crumbs and toast them lightly. Finally add some ground black pepper and salt. Add the cooked pici well drained in the pan along with the toasted crumbs. Serve with plenty of grated pecorino.
Cacio e pepe, literally ‘cheese and pepper’, is a traditional roman sauce for pasta very diffused in some areas of Tuscany. Frank Fariello explains the recipe in his blog : " all you do is boil the pasta in well salted water, drain it (but not very well) and pour it into a bowl. Then add a generous amount of pecorino cheese and lots of freshly ground pepper, and mix well. The hot water that clings to the pasta should meld with the cheese to make a kind of creamy sauce"
And if that wasn’t enough to complete your pici experience, here are two more recipes to top your pasta:
- Tarragon pesto, bread crumbs and anchovies and Tuscan meat sauce