Spaghetti with briciole "Spaghetti with Bread crumbs"
The Spaghetti with briciole are an example of how to obtain a tasty dish with a few simple ingredients.
The rediscovery of the simple dishes of tradition fascinates me because of it, for the capacity that had the housewives to be able to take advantage of what they had or that nature gave to make hearty and full of flavor.
A recipe of our tradition, which is found in many restaurants and in different variations.
I propose my own.
Ingredients:
- 400gr. Spaghetti of the Podere
- stale bread
- 2 cloves of garlic
- Extra virgin olive oil of the Podere
- sale
- chili pepper
- tuscan pecorino cheese
For the briciole, use coarsely chopped of Tuscan bread, possibly stale.
Instead you can use the bread crust.
Fry two cloves of garlic in extra virgin olive oil with a little chili pepper, remove the garlic and add to roast 5-6 tablespoons of bread crumbs.
Once golden, remove half of it and put it in a bowl, you will need it at the end of the preparation.
Drain the spaghetti, mix them in the pan with the remaining briciole, stir-fried with a tablespoon of cooking water.
Once mixed, serve with a grated pecorino cheese and a sprinkling of briciole.
Your spaghetti with briciole are ready.
Enjoy your meal
Curiosity:
Being a traditional dish, each region has its own version, one that I really like is the Sicilian one, with the addition of anchovy fillets and capers.
Suggestion:
When you add the pasta, do not leave all the briciole on the pan, because it would soften and lose the crunchiness necessary for the success of the dish, but add a sprinkling at the end of the preparation, when serving on the table.
