Yesterday I received an e-mail from one of my guests asking about a kind of pasta she tasted here. The only clue I had was her definition as the “pasta of the poor man”. That is when I understood! We have many traditional poor recipes but the best is “pici con le briciole” (pici with roasted bread crumbs). In fact the only ingredients are: flour, water, bread, olive oil and grated pecorino cheese.
For 6 people: mix together 600gr flour, 280gr water and salt. Make a small ball and let sit for 1 hour.
Stretch pasta 1 cm thick and cut in thin stripes.
Using your hand make long thick “spaghetti”. We define this process as “appiciare” which is the way we make this kind of pasta. The technique can be difficult the first times, you need to practise a bit.
In the meantime put the “pici” on a wood table covered with flour and a dishcloth dividing the different "levels" that they keep on forming as fast as you make they. In this way they will not touch each other.
In a saucepan pour olive oil and 4 garlic cloves. When they start browning add crumbs bread and stir. Add salt and pepper. In a big pot pour water and salt, when the water boils put the “pici”. Cook for about 3 minutes from the moment they bob up. Drain them and add in the saucepan with bread crumbs. Add grated pecorino cheese.
Now your “pici” are ready!
During summer period the perfect way to present them is with a tomatoes topping, a very quick and tasty sauce.
To prepare this sauce pour olive oil and garlic in a pan, let it cook for a few minutes then add chopped tomatoes, salt and pepper. Let it cook for 20 minutes and finish it with basil. In this version use parmigiano cheese instead of pecortino.
During winter time, instead, meat “ragù” is the best.
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