Pici all'aglione
The Pici all'aglione are a typical dish of the Tuscan tradition.
We are lucky enough to find ourselves in the heart of the Valdichiana, the area where aglione has been produced since the 16th century, for this reason in our area if you say pici you think of Pici all'aglione.
It is a product that dates back to the peasant tradition, but which in our recent times has been rediscovered and enhanced.
In addition to being a quick and easy recipe to make, it is very tasty and also appreciated by children.
Ingredients:
- 400gr. Pici of the Podere
- 3 tablespoons of extra virgin olive oil of the Podere
- half a glass of white wine
- 4 sliced of fresh aglione
- 500gr. of tomato pulp
- sale
- chili pepper
To make the recipe with our Pici del Podere, start by boiling a pot with salted water, where you will cook the pasta for about 20 minutes.
Meanwhile, add the extra virgin olive oil to a pan and add the aglione cloves, peeled and crushed.
Let it fry briefly, blend with the white wine, the aglione should only be slightly golden, be careful not to overcook it, add a few tablespoons of cooking water from time to time, mash with a fork until you get a soft cream.
Add the puéed tomatoes, season with salt and bring to the end of cooking .
If you want, add some chili pepper.
Your pici with aglione are ready!
Enjoy your meal.
Curiosity:
The aglione is also appreciated by those who are usually annoyed by the strong taste and unpleasant smell of garlic, because unlike the latter, the aglione has a sweeter and more pleasant taste, without causing digestive problems, defined "of the kiss" or "of lovers".
Suggestion:
In summer, when you have fresh tomatoes available, try replacing the tomato sauce with a sauce made from the fresh one.
