Pici alle briciole

Origins and history

Pici alle briciole is a traditional Tuscan dish that has been around for centuries. It is believed that the dish was created by peasants who used leftover bread to make the sauce. The dish has since become a staple in Tuscan cuisine and is enjoyed by locals and tourists alike.

Dietary considerations

Vegetarian

Variations

There are many variations of Pici alle briciole, but the most common variation is to add tomato sauce to the breadcrumb sauce. This gives the dish a slightly sweeter flavor and a more vibrant color. Another variation is to add anchovies to the breadcrumb sauce, which gives the dish a slightly salty flavor.

Presentation and garnishing

Pici alle briciole is typically served in a large bowl with grated Parmesan cheese on top. The dish can be garnished with fresh parsley or basil.

Tips & Tricks

When making the breadcrumb sauce, be sure to cook it until it is crispy. This will give the dish a nice texture and flavor.

Side-dishes

Pici alle briciole is typically served as a main course and is often accompanied by a simple salad or roasted vegetables.

Drink pairings

Pici alle briciole pairs well with a light red wine such as Chianti or Sangiovese.

Delicious Pici alle briciole recipes

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