Menu from Montepulciano | Pici alla Briciole (Pasta with Toasted Breadcrumbs)

copyright 2014 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 the  favorite dishes that we discovered while in Montepulciano was a simple pasta dish known as Pici alla briciole. Pici is the typical pasta made in this region while briciole are bread crumbs. We discovered this dish and got right to the kitchen at one of our 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 only a month away..October 25, 2014..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.