copyright 2018 Art of Living, PrimaMedia,Inc/Maria Liberati
“Refill the glass that is empty..empty the glass that is filled..never leave a glass filled..never leave a glass empty!”
(Templan)

One of my favorite dishes I learned about while in Montepulciano was a simple pasta dish known as Pici alla briciole. Pici is the typical pasta made in this region while briciole is the Italian word for bread crumbs. Wow..I was able to make this dish at one of my  favorite stops- Villa Nottola- and prepared and then dined on Pici alla briciole with some wine referred to as Super Tuscan..but always from Montepulciano.
If you want to try a staycation and turn your kitchen into a taste of Montepulciano..grab a bottle of wine from Montepulciano and whip up some of this pici alla briciole..and World pasta Day is a little over a month away..in October 2018..the perfect dish for this day as well…..

Pici alla Briciole

(If you can’t find pici pasta, regular spaghetti will do)
1 lb of day old bread
1 onion or 2 leeks or 2 scallions
small handful of fresh parsley leaves chopped
1 clove of garlic minced
extra virgin olive oil
! lb of pasta (pici or spaghetti) cooked till al dente)
Place day old crusty bread in food processor till reduced to bread crumbs. Place 2 tablespoons olive oil in saute pan with chopped garlic and onion, saute for 1 minute , add in  1/4 cup Montepulciano, add in bread crumbs to toast. When bread crumbs are toasted, add in chopped parsley and saute. Cook pasta till al dente and place in saute pan with bread crumb mixture place on low heat and toss. Serve with pecorino cheese and fresh parsley.