PREPARATION: 15 minutes
COOKING: 30 minutes
Pici all'aglione are a traditional Tuscan first course, especially from the Val di Chiana. In fact, this land is the cradle of one of the products belonging to the Slow Food Presidium: the aglione di Chiana. A relatively recently rediscovered variety of garlic, with large dimensions and a less marked flavour, more delicate than other types of garlic. The pasta format, the pici, are made with a mixture of flour and water that is very common throughout central Italy, and can also be seasoned with ragù,
INGREDIENTS FOR 4 PEOPLE
For the pici:
500 g of soft wheat flour 0
250 g of water
extra virgin olive oil
For the sauce:
500 g of fresh tomatoes
6-8 cloves of garlic
extra virgin olive oil
Make a fountain with the flour on a pastry board, add the salt and gradually pour in the warm water.
Knead for a long time, add a teaspoon of oil and continue to work with your hands until a homogeneous, smooth and very consistent paste is obtained, adding if necessary
water or flour.
Let it rest for 30 minutes and roll out the dough with a rolling pin to 1 cm thick, grease with oil and cut into strips as wide as the height.
Dust the pastry board with flour and rub and roll each strip with the palm of your right hand while gently pulling with the fingers of your left hand to stretch until you get a long, fairly thin spaghetti with a uniform diameter. Dust with flour to prevent them from sticking.
Cook for about 6 minutes in plenty of boiling salted water.
Crush the garlic to remove the shirt and the central shoot and fry over very low heat for 8-10 minutes in plenty of oil in the pan where the pici will be sautéed, turning to prevent it from coloring too much.
Once wilted, crush the wedges with a fork, add the chopped tomatoes, the chilli pepper and leave to flavor for 15 minutes, stirring occasionally and seasoning with salt and pepper.
When the pici are perfectly cooked, toss them in the sauce and serve with seasoned Pratomagno pecorino cheese as desired.
Direct and light interpretation of our Sangiovese, a delicate wine but with strong and intense aromas, son of the noble Tuscan winemaking tradition.
A light Provençal pink from a Tuscan sunset heralds a gentle and appetizing wine with a clear nose of pomegranate and roses, lavender, red currants, ginger that also reveals a side chalky and fruity of wild strawberry made more evident by a light note of lavender and sweet tobacco. The sip has a sapid touch, it takes place fresh and light with a mentholated touch until it closes on late mandarin, pink grapefruit and violets with references to aromatic herbs.
EXTRA VIRGIN OLIVE OIL RECOMMENDED
* sources: Tuscany in the Kitchen - Paola Baccetti, Laura Giusti, Franco Palandra, www.giallozafferano.com