Recipe · Toscana · Siena
Pici all'aglione
pici with a sauce of aglione from the Valdichiana, the giant garlic that melts into the oil and stays mild, so you can use as much as you need
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- peel the cloves of aglione and chop them finely, or crush them
- pour the oil into a wide pan, add the aglione and let it soften over a very low heat, because it has to melt almost completely
- add a splash of water or white wine so that it does not catch, cover and give it 10 to 15 minutes, until the aglione is creamy and crushes under a fork
- add the passata or the peeled tomatoes, season with salt and, if you like, add the chilli
- cook slowly for 30 to 40 minutes, until the sauce has thickened
- boil the pici in plenty of salted water: fresh and thick as they are they take 5 to 8 minutes, but taste them
- drain them very al dente and move them into the pan with the sauce
- toss them for a minute with a ladle of the cooking water, to bring the sauce together, and serve without grated cheese, which would cover the taste of the aglione
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