for 4 person

Pici

500 g	Fine Food Pici
	salted water, boiling

Peppers

1 tbsp	olive oil
500 g	coloured peppers, cut into pieces approx. 3 cm wide
½ tsp	salt
50 g	Fine Food Beurre à la Fleur de Sel de Guérande
2	garlic cloves, squeezed
4 tbsp	Fine Food Sumac
2 tbsp	Fine Food Condimento al miele e allo zenzero

To serve

50 g	Fine Food Sablé pur beurre , roughly crumbled
1 tsp	Fine Food Sumac

How it's done

Pici

Cook the pici in simmering salted water until just al dente. Drain the pasta, retaining approx. 200 ml of the cooking water, set aside.

Peppers

Heat the oil in a non-stick frying pan. Add the peppers, stir fry for approx. 10 mins., season with salt. Reduce the heat, add the butter, garlic and sumac, heat through until the butter foams. Pour in the reserved cooking water and condimento, mix, bring to the boil. Remove the pan from the heat. Add the pici, mix, cover and leave to stand for approx. 2 mins.

To serve

Plate up the pasta, sprinkle with the crumbled biscuits and sumac.

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