Ingredients for 4 people
400 g Pici
100 g crumbs of Tuscan bread
200 g fresh porcini mushrooms
a clove of garlic
fresh parsley to taste
60 g extra virgin olive oil
70 g water
Procedure
Brown unpeeled garlic and a few parsley leaves with extra virgin olive oil, add breadcrumbs and washed and cut porcini mushrooms, let season for a few minutes, then remove garlic and parsley.
Blanch the remaining parsley leaves in boiling water for a few seconds, and cool them in water and ice. Blend leaves with water and a pinch of xanthan, incorporating a drizzle of extra virgin olive oil.
Cook Pici in boiling salted water, then sauté them in a pan with breadcrumbs and porcini mushrooms.
Arrange the parsley sauce on a plate, and complete with Pici and a slice of toasted bread.
Chef Emiliano Rossi regional union of Tuscany chefs.
