Pici all'Aglione
Pici all'Aglione is the signature dish of Val d'Orcia: hand-rolled pasta, thick and irregular, dressed with a sauce of aglione della Valdichiana (giant garlic with a sweet flavor) and tomato. The pici are "appiciani" by rolling them between your hands on the work surface.
The UNESCO-listed landscape of Val d'Orcia provides the backdrop for this ancestral dish.
Preparation
- 1
Mix flour, water, oil, and salt. Knead for 10 minutes and let rest for 30 minutes.
- 2
Take small pieces and roll them by hand into irregular spaghetti-like strands (3-4 mm thick).
- 3
Slice the aglione and sauté it in oil over very low heat without browning.
- 4
Add chili pepper and crushed peeled tomatoes. Cook for 15 minutes.
- 5
Cook the pici in salted water for 5-6 minutes.
- 6
Dress with the aglione sauce.
Chef's Tips
Aglione della Valdichiana is much sweeter and easier to digest than common garlic. If you can't find it, use fresh garlic and remove the green center. The pici should be irregular in shape.