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Pici all’Aglione

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Adjust Servings:
100 gr. Aglione
700 gr. Tomato sauce
Extra Virgin Olive Oil
Kosher Salt

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Pici all’Aglione

A typical and delicious pici sauce


    The original recipe from Val di Chiana territory

    • Serves 4
    • Easy




    The aglione, which resembles a giant garlic, has all the benefits of garlic without any of the drawbacks. Its flavor is milder than that of the slightly sweet and nutty onion genus. It lowers blood pressure and it is easily digestible as it is low in sulfur compounds. With four to eight cloves, it usually weighs about 900 grams.

    The endangered aglione caught the attention of local groups, but progress is slow: only about 20 farmers in the area are growing the plant. It is the reason why it is difficult to find and it is is expensive .

    Pici all’aglione, the recipe offered here, is one of the great classics. Pici, no-egg pasta rolled out by hand, it is served with a puree made from the gently cooked aglione mixed with ripe tomatoes. Unfortunately, because of the scarcity of aglione, this dish is often prepared with just a lot of normal garlic.





    Emulsify oil and garlic

    Slice the big garlic and put it in a tall bowl,pour inside the oil to cover it and mix with a mixer till the blend is creamy


    Cook the mixture

    Put a pan on the hob and let it warm. When it is hot add the creamy mixture and let it brown for 5 minutes


    Add tomatoes

    When the garlic mixtures is cooked add the tomatoes sauce and turn up the flame. Let it cook for some minutes then add salt and pepper. Let it cook for 30/45 minutes.


    Boil the Pici

    Put on the flame a pot with salted water and when it boils put the Pici inside. Let them cook untill they are softer, but not too much, because the right cooking is "al dente". Meanwhile in a separate skillet pour the garlic sauce and make it cook till it is warm. Then drain the pici and put them immediately into the sauce. Stir fry for two minutes and serve them ! Delicious!!!

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