After a short vacation in the Sienese countryside, here is the recipe for Tuscan PICI with Aglione, a particular type of garlic that is sweeter with multiple qualities.
The Aglione is a typical product of the Val di Chiana, an area located between the provinces of Arezzo, Siena, and Perugia. The Aglione plant produces cloves that are very large compared to regular garlic, with a bulb often exceeding half a kilogram.
The aroma is sweeter, less pungent and penetrating, and it characterizes many traditional Tuscan gastronomic recipes.
The PICI themselves are a particular type of long pasta, similar to thick spaghetti, made without eggs, although recent variations may include them along with flour, water, and salt. The PICI are served with the famous Aglione sauce but also with game, a Chianina meat ragù, and more!
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I opened a channel of recipes, open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read one sweet and one savory recipe!
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It’s a typical format of the Italian regional tradition, which is rich in special formats depending on the areas of Italy, and we have:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: All seasons
INGREDIENTS FOR THE TUSCAN PICI WITH AGLIONE RECIPE
- 320 g pici
- 5 cloves aglione
- 650 g tomato sauce (for me Mutti)
- 1 tablespoon white wine vinegar
- to taste extra virgin olive oil
- to taste salt
TOOLS FOR THE TUSCAN PICI WITH AGLIONE RECIPE
- Casseroles
- Pans
- Knives
- Choppers
FOR THE PREPARATION OF THE TUSCAN PICI WITH AGLIONE RECIPE
1) To prepare the Valdichiana Aglione seasoning, first, I peel the cloves and put them in the chopper with about 1 tablespoon of extra virgin olive oil to make a creamy sauce.
2) In a pan, I put a couple of tablespoons of EVO oil with the Aglione cream, stirring well and heating over low heat for about ten minutes.
3) After the minutes have passed, I add a tablespoon of white wine vinegar and after a couple of minutes, I also pour the tomato sauce (or peeled tomatoes of equal weight as indicated above), mixing the mixture well.
4) I continue cooking over moderate heat and in the meantime, I place a pot with salted water on the flame to cook the pasta: the Tuscan pici are, of course, the perfect match for this typical Tuscan seasoning!
5) After a few minutes, the sauce with Aglione and tomato will be thicker, so I turn off the heat and adjust the salt for this special Italian regional dressing.
6) I boil the pasta, drain it when cooked, and pour it directly into the pan and mix Aglione tomato sauce and pici, serving this truly special Tuscan first course immediately on the table!
Enjoy your meal with the TUSCAN PICI WITH VALDICHIANA AGLIONE!Annalisa
P.S. It has nothing to do with it, but I leave you a collage with some photos taken in Siena, a wonderful city!
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Annalisa says…
Personally, I omitted it, but if you want, some recipes add chili pepper to the Valdichiana Aglione sauce for a more piquant seasoning!
