Pici all’Etrusca
Pici all’Etrusca / Pici in an egg, garlic, basil, parsley, pecorino and mint pesto.
It’s an unusual, summery pesto that probably deserves to be better known than it is - pici all’etrusca.
I’ve seen this sauce pop up in southern Tuscany, which, as students of pasta and history will know is where the Etruscans ate their pasta …. I haven’t worked out what the Etruscan connection to this bizarre pesto mix is yet (maybe they were big on boiled eggs?) , but pici are supposed to have their roots, like me, in Southern Tuscany. So the name fits.
Dry pici from Pasta Morelli
FOR FOUR PEOPLE
For the pesto:
boiled eggs (1 per person)
2-3 large cloves garlic
large handful basil
small handful parsley
3/4 leaves mint or to taste
pecorino to taste
EVO to taste
To serve: fresh ground pink pepper, pecorino
