Spaghetti with Briciole
One of the most important lessons I learned while living and working as a chef in Italy was to keep recipes simple and allow the natural flavors of quality ingredients to work their magic. I saw this philosophy unfold in the restaurants I worked in and the many restaurants I visited…and I continue to visit as often as possible.
Briciole (Italian for breadcrumbs) is a simple pasta sauce made from leftover stale bread, and what could be more humble than that? The main ingredients of this typically thrifty Tuscan way of making a quick pasta sauce combine bread crumbs, extra
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One of the most important lessons I learned while living and working as a chef in Italy was to keep recipes simple and allow the natural flavors of quality ingredients to work their magic. I saw this philosophy unfold in the restaurants I worked in and the many restaurants I visited…and I continue to visit as often as possible.
Briciole (Italian for breadcrumbs) is a simple pasta sauce made from leftover stale bread, and what could be more humble than that? The main ingredients of this typically thrifty Tuscan way of making a quick pasta sauce combine bread crumbs, extra virgin olive oil, garlic and chili pepper – a perfect example of how simple ingredients are transformed into a beautiful and flavorful dish.
My version is inspired by a small restaurant in San Quirico D’Orcia that I often visited during my time in Tuscany. I added capers to the recipe to complement the other ingredients and create balance.
Briciole is best served with thick spaghetti…or hand-rolled pici if you feel up for making them.
Difficulty: simple
Yield: makes enough for 4-6 servings