Ingredients for 4 people
400 g of Pici
100 g of Tuscan bread crumbs
200 g of fresh porcini mushrooms
1 garlic clove
Fresh parsley to taste
60 g of EVO oil
70 g of water
Procedure
Brown the garlic in its skin and a few parsley leaves with EVO oil, add the bread crumbs and the porcini mushrooms, previously washed and sliced, and let them sauté for a few minutes. Remove the garlic and parsley.
Blanch the remaining parsley leaves in boiling water for a few seconds, then cool them in ice water. Blend the leaves with water and a pinch of xanthan gum, slowly incorporating the EVO oil.
Cook the Pici in salted boiling water, then toss them in the pan with the bread crumbs and porcini mushrooms. Place the parsley sauce on a plate, finish with the Pici and a slice of toasted bread.
Chef Emiliano Rossi, President of the Regional Union of Chefs Tuscany.
