Chop the spring onion and simmer it in a pan with oil and half a ladle of broth.
Once stewed, add the cherry tomatoes cut in half, adding salt and pepper and leave to cook.
Sear a thick slice of porchetta in a non-stick pan and then place it in the blast chiller. Once cooled, cut the porchetta into small cubes and add the cherry tomatoes to the pan and cook for approximately ten minutes over a medium heat.
Bring the water to boil.
Once brought to a boil, cook the pici, drain them “al dente” and finish cooking in the pan. After cooking, turn off the heat and stir in the scamorza previously cut into cubes.
Garnish with toasted walnuts, fried basil, confit cherry tomatoes and toasted porchetta cubes.
Source Istituto Alberghiero di Montecatini