Pinci pasta is probably the most traditional Montalcino dish. One of the most delicious versions of it is made with fried bread crumbs, Pinci con le Briciole. Here is the recipe my family uses:
Serves six people
7½ cups of flour
2 eggs (optional – the real recipe would not include eggs, but we use them to keep the dough compact)
1½ glasses of water
2 tablespoons of olive oil
In a large bowl, add the flour. Make an indent in the center of the flour and break the eggs into it. Separately, mix water, oil and salt and knead, slowly adding all the flour. Once all the flour is mixed in, put the dough on a pastry board. Divide the dough into two parts and keep kneading it until becomes soft and compact. Once the dough is thoroughly kneaded, place the two rolls into two freezer bags to rest for 30 minutes.
After the dough has rested, roll it out with a rolling pin. Don’t add any flour. The dough will not be sticky, but soft and elastic. Cut the dough into thin strips and roll them with your hands to create the typical pinci shape. Roll the strips in the flour and put them in a floured tray.
Boil a large pot of water. Add the pinci and cook for 5 minutes.
While you wait for the water to boil, prepare the breadcrumbs. Crumble the bread into breadcrumb-sized pieces. Sear the crumbs in a pan with olive oil until they are brown.
Once cooked, dress the pinci with the hot bread crumbs.
The perfect pairing for pinci con le briciole is our 2009 Brunello di Montalcino, a soft and pleasant wine that will perfectly highlight the flavors of this dish.
Salute e Buon Appetito!