Two classics of Tuscan cuisine in a single special recipe, in which to enhance the vegetal aromas and the pleasant bitter and spicy note of Tuscan IGP Extra Virgin Olive Oil
L'Tuscan oil it is one of the best known and most loved, in Italy and in the world, one of the products that have become part of our gastronomic heritage. It is so special thanks to a unique composition of land, native varieties and olive culture. In fact, the olive tree in Tuscany is distributed everywhere, from the coastal strip to the hilly areas, and counts well 80 native olive varieties classified among which the best known and most widespread: frantoio, leccino, moraiolo, maurino, leccio del corno, pendolino and correggiolo …
The extra virgin olive oil of Tuscan IGP olive therefore it contains several typical oils whose origin is recognizable, but characterized by some differences from each other. Each area of Tuscany has traits that differentiate it and make it unique, just like the oil that comes from there. This is why the Toscano PGI, produced throughout the region, can present slightly different taste accents in the various production areas. In common, the beautiful green color, more or less intense and which tends to turn towards yellow over time. On the nose, the Tuscan PGI oil recalls green vegetable aromas with sensations of artichoke, mown grass, aromatic herbs, a more or less evident bitter note and spicy sensation in harmony with each other is always present on the taste.
Protection throughout the supply chain
The Consortium for the protection of Tuscan Extra Virgin Olive Oil it has over 9,000 members, distributed throughout the region, in all ten Tuscan provinces and represents the entire chain of producers, mills and packers – as well as 50% of the plants throughout the region. Thanks to the Consortium, Tuscan PGI extra virgin olive oil is protected by a strict disciplinary of production since 1998, which controls all stages of the supply chain that must necessarily take place within Tuscany. In fact, to obtain it, the olives must be harvested directly from the plant, manually, by mechanical means or by "stripping". Before milling, the olives must be washed with water at room temperature and cannot undergo other treatments. For the extraction of the oil it is allowed to use only traditional mechanical and physical processes that prevent the alteration of the qualitative characteristics of the fruit.
In the kitchen? Vegetables but not only
In the kitchen, IGP Tuscan Oil is suitable for use raw on a wide range of dishes, from classic vegetable and legume soups, raw vegetables, cheeses, meats and the classics of Tuscan cuisine, such as bruschetta and pici. We wanted to combine it with both, as in this recipe of pici with Tuscan bread crumbs, and a Sicilian inspiration.
Pici with bread crumbs and IGP Tuscan Oil
Ingredients for 6 people
500 g dried pici of durum wheat semolina
130/140 ml of Tuscan IGP Extra Virgin Olive Oil
90 g of stale bread
450 g of clean fresh anchovies in fillets
1 lemon
6 sprigs of fennel or parsley
1 clove of garlic
1 small chili
pomegranate grains
salt and pepper
Method
Bring a large saucepan of water to boil, add salt and cook the pici (it will take about 20 minutes).
Season the anchovy fillets with 20/30 g of oil and a pinch of salt. Let them marinate.
Meanwhile, blend or chop the bread with a knife, and toast it in a pan with about 60 ml of Tuscan PGI Extra Virgin Olive Oil and a clove of garlic. Add a pinch of salt and mix so that it becomes golden, crunchy, but does not burn. Set aside.
In the pan heat 40/50 ml of oil, pour half the bread crumbs, the grated lemon peel and half the chopped fennel or parsley, the red pepper cut in two and the anchovy fillets. Cook over low heat.
When the pasta is still al dente, drain it, set aside half a glass of cooking water. Finish cooking in the pan together with the sauce, allowing it to flavor for a few minutes. If needed, add a little cooking water.
Serve decorating with the other half of the crumbs and chopped fennel or parsley. Garnish the dish with a few pomegranate grains.
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