In breve
The dish in short
- Pici: soft wheat flour, slightly warm water, a pinch of salt and a spoonful of olive oil, no egg, rolled by hand into strands a little thicker than spaghetti.
- Aglione, the large, mild garlic of the Valdichiana, crushed and cooked very gently in olive oil with chilli until it melts, never browned.
- Then peeled, seeded fresh tomatoes, cooked over a low heat until the sauce turns creamy.
- The freshly rolled pici cook in a few minutes, are tossed in the sauce and served hot with a dusting of pecorino toscano.
Il video, Celle sul Rigo, Toscana
Pici all'aglione
The video: Southern Tuscany's hand-rolled pasta of flour and water, in a slow tomato sauce made on aglione, the Valdichiana's large, mild garlic
Thick pici rolled by hand from flour and water, with no egg, tossed in fresh tomato cooked slowly on aglione, the large, mild garlic of the Valdichiana, with olive oil and chilli; Italy has applied for EU protection of the garlic. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 36 min
- Cooking
- 57 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
