Pici with Breadcrumbs

Instructions

The pici

1. On a work surface, make a well with the flour. Add a pinch of salt and water until the mixture is homogeneous. It should be elastic but not sticky. Work it in for 10 minutes.
2. Form a ball and leave the dough to rest, covered with cling film, for about ½ hour. When the time is up, use the rolling pin to roll out the dough to a thickness of 1 cm, then cut it into thin strips and roll it out by hand to form a spaghetti shape of about 1/2 cm in diameter.
3. Dip the pici in the flour and place them onto a floured tray, avoiding piling them up.

Preparing the dish

1. In a frying pan, toast the breadcrumbs in EVO oil until golden and crisp.
2. In a saucepan, over medium high heat, mix the extra virgin olive oil with
   the garlic (aglione), the rigatino cut into strips, the thyme and the chilli.
3. Cook the pici in a large quantity of salted water; they will be cooked when they rise to the surface.
4. Drain and flavour the pici in the pan with the oil, garlic and anchovies,
   and sauté them, adding a little cooking water, the previously blanched beans and a pinch of grated pecorino cheese. Arrange the pici on the plate, sprinkle with breadcrumbs and decorate with a sprig of fresh thyme or aromatic herbs.

Recipe: Chef Silvia Regi Baracchi