Ingredients

  • Ingredients for the pici:

  • 00 flour g 300
  • Lukewarm water to taste

  • For the sauce:

  • Fresh pici g 400
  • Organic extra virgin olive oil g 80
  • Garlic g 20
  • Stale bread g 120
  • Dried chili pepper g 5
  • Sweet paprika g 2
  • Fresh parsley g 5
  • Cooking water to taste
  • Salt to taste

Procedure

  1. Knead the flour with enough lukewarm water to form a smooth, elastic dough. Let the dough rest, then shape the pici and let them dry slightly.
  2. Coarsely chop the stale bread until you have irregular crumbs. In a skillet, heat some of the organic extra virgin olive oil and toast the crumbs until they are golden and crispy. Add the paprika and a small amount of the chili pepper, then set aside.
  3. Finely slice the garlic and gently sauté it in the remaining organic extra virgin olive oil along with the chili pepper, being careful not to let it brown.
  4. Cook the pici in plenty of salted water, drain them al dente, and transfer them to the skillet with the flavored organic extra virgin olive oil. Toss, adding a little of the cooking water until the sauce is well combined.
  5. Stir in some of the crispy breadcrumbs and mix gently. Serve topped with the remaining breadcrumbs and chopped fresh parsley.

EXTRA VIRGIN OLIVE OIL PAIRING

In such a simple dish, the oil takes center stage. The Organic Tuscan PGI EVO Oil, with notes of artichoke, cut grass, and black pepper, adds aromatic depth and a pleasant spicy note that enhances the garlic and breadcrumbs.

ORGANIC WINE PAIRING

To highlight the dish’s simplicity, we recommend an Encruzado white wine from the Dão region. Its minerality and fresh acidity complement the intensity of the garlic and lend elegance to the oil’s richness.