Tuscan Pici with Seasoned Loin

Are a first course proposal with a strong flavor, a dish that comes from the traditional cuisine of the lush lands of the region, simple to prepare, creamy and tasty. Tuscan cuisine is made up of traditions, of poor ingredients but rich in flavor, genuine, offered by mother nature, such as the products of the garden and the woods. The cornerstone of the food pyramid is extra virgin olive oil, the 'yellow gold', the protagonist of every dish. In Tuscany, pasta is the queen of the table, both fresh and stuffed, seasoned with meat or game sauces. It can be prepared at home as per tradition, or made by artisans who work according to tradition. Among the various types of pasta, we find testaroli, potato tortelli, pappardelle, macaroni di Ciaccio, tagliolini and pici. Pici are the protagonists of this recipe: a handmade pasta, also known as bringoli, strangozzi, umbricelli or ciriole. It is a kind of large and long spaghetti, usually prepared with 00 flour, re-milled durum wheat semolina, water and oil. They are prepared strictly by hand, where strips of dough are rotated with the fingers to form a long and thin cylinder. This particular method of execution makes the dough sticky and hence the name "pici". Classic is the dressing with aglione sauce, or simply with crumbs of "sciabo" bread toasted in a pan. Our pici today meet a sauce of the tradition of Tuscan families, a recipe with a typical Mediterranean flavor. Now let's see what we need to make our Tuscan Pici Seasoned Loin. Ingredients 400 grams of Pici – bronze-drawn durum wheat semolina pasta 200 grams of Seasoned Loin 200 grams of Kalamata black table olives mixed for sautéing (a celery stalk, two carrots, an onion) 1 glass of dry white wine a pack of fresh cream grated Tuscan pecorino cheese salt to taste extra virgin olive oil Preparation Prepare the sauté and wash and peel the vegetables, cut them into cubes and put them in a pan with a drizzle of extra virgin olive oil, let them gently wilt. Cut our Seasoned loin into cubes and add it to the sauté; Continue cooking over low heat for a couple of minutes, then deglaze with a glass of dry white wine. Add the pitted olives, and cook for 5 minutes, always over low heat; Add the fresh cream, turn off the heat and set aside. In plenty of boiling salted water, cook our Pici, drain them al dente and add them to the sauce. Serve them hot with plenty of grated Tuscan Pecorino cheese.