Umbricelli con le Briciole
Umbricelli are thick spaghetti made from flour and water, similar to Tuscan pici but even thicker, typical of the Orvieto region. Dressed "con le briciole" (toasted breadcrumbs with garlic and chili pepper), they represent a sublime dish born from humble origins.
Toasted breadcrumbs in oil were the "cheese of the poor."
Preparation
- 1
Mix flour and water together. Knead for 10 minutes and let rest for 30 minutes.
- 2
Divide the dough into pieces and roll them into thick spaghetti, about 4-5 mm in diameter.
- 3
In a pan, toast the breadcrumbs in oil with garlic and chili pepper until golden brown.
- 4
Cook the umbricelli in salted boiling water for 5-6 minutes.
- 5
Dress with the toasted breadcrumbs.
Chef's Tips
The breadcrumbs should be golden and crispy. Remove the garlic before serving. A humble dish, but absolutely delicious.