Little Cubed Bread Sauce

La Salsa di Briciole

Mary Ann Esposito

MAKES 2 CUPS

Stale bread has new meaning in this sauce for pinci. Use bread that has a coarse crumb, as it will hold its shape. La Salsa di Briciole, literally, a sauce made with bits or morsels of bread, exemplifies the true definition of cucina povera, simple country cooking where the ingenuity of the cook and the lesson of "waste not, want not" holds firm belief in the Tuscan kitchen.

INGREDIENTS

1 3/4 cups Filippo Berio extra-virgin olive oil
1 small hot red pepper, broken into pieces
1 tablespoon minced garlic
1 3/4 cups very small cubed stale bread
1/2 teaspoon fine sea salt
1/2 cup chopped cherry tomatoes
2 whole basil leaves

DIRECTIONS

Pour the olive oil into a sauté pan large enough to hold the bread cubes in a single layer. Add the hot pepper and swirl in the oil pressing on the pieces with a wooden spoon. Stir in the garlic and cook until it softens but does not brown. Stir in the bread cubes and coat them in the oil but do not brown them; they should remain light golden. Stir in the salt and keep the sauce warm while the pinci are cooking.

Drain the pinci, transfer them to a large platter and pour the sauce over the top. Toss gently to coat all the strands with the sauce. Sprinkle the tomatoes over the top and garnish with the basil leaves. Serve hot.

item recipe is featured in Episode 0 of Season 0.

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

by Category

What you're saying...

My grandma and grandpa were from Italy and I miss the cooking. When I watch your show it brings me home again.

— Karen

Hello!!
Let me tell you just how much my family loved your recipe"Whole Wheat Penne with Meat Sauce".
The sauce was so rich, I was astonished at the flavor. Thanks again for such a great dish.

JUST LIKE GRANDMA USED TO MAKE, BRAVO!!!!

— Carolyne

We loved Eggs in Purgatory. I think you are the bomb! I love watching your show on PBS and looking up your recipes online. THANK YOU

— Scott

I have been watching you for years Mary Ann, and my husband any I admire you as a very hard working lady, and we always say I would eat that because you know if Mary Ann made it, it's good.

— Suzanne

The amazing Mary Ann has done it again! Easy, always delicious and reminiscent of family times eating together, enjoying the food and each other. It doesn't get any better than that!

— Patricia

I grew-up watching my mother watch your show, and now I watch it! I enjoy when you speak of your family traditions and recipes. I come from a Spanish Catholic Family of 11 not counting my parents! So Mary Ann, very much like you; Family,Food and Tradition went hand in hand. My Favorite food to eat is not Spanish Food, it is Italian Food! My Brother's & Sisters love me to cook spaghetti with both sausages and meatballs! Thank You for all you do!

— Theresa

Hi Mary Ann. OMG!Your Pistachio Dusted Pork Chops were to die for! We loved them, they were a big hit, and they are definitely worth repeating. My husband thought he wouldn't like the pears & dried apricots but they were d-e-l-i-c-i-o-u-s! His 88 yr old father, who is originally from Nicolosi, thought that I served him too much but he cleaned up his plate! Love you, love your show, love your spunk and no nonsense, professional approach to cooking. Thank you for teaching us about Italy and giving us so many wonderful cooking tips!

— Sandra