Pici with crumbs
This simple yet satisfying dish is a specialty of Toscana, featuring a course handmade spaghetti known as pici. The understated flavours of this meal will be sure to please the whole family. NB: Pici are handmade coarse spaghetti.
• 600g wheat flour
• 1 pinch salt
• Water, room temperature
For the topping:
• 3 slices bread
• 200 ml extra virgin olive oil
• 3 anchovy fillets
• 50g pecorino cheese, grated
• Salt and pepper, for seasoning
1. Mix flour with water and salt, adding water until the mixture is smooth. When the dough becomes a smooth and consistent ball, wrap in a cloth and set aside to rest for 30 minutes.
2. Using a rolling pin, roll dough to a consistent thickness. Cut into centimetre-wide strips.
3. With your hands, work each strip until it resembles spaghetti.
4. Meanwhile, toast bread slices and reduce to a fine crumb.
5. Heat oil in a pan over medium heat. Fry anchovies and bread crumbs.
6. Cook pici in a saucepan of salted boiling water. Drain and place in bowls.
7. Top pici with crumb mixture.
8. Sprinkle with pecorino and pepper to taste. Serve while hot.