Pici with ancient organic grains 500g

Pici with ancient organic grains

I small are a type of handmade pasta, similar to spaghetti but wider, typical of southern Tuscany, in particular of Siena, the Val d'Orcia, the Val di Chiana, Monte Amiata, the Province of Arezzo up to bordering areas of the upper Tuscia Viterbese province of Viterbo, Val di Paglia and Orvietano where, however, they are more often called umbrines, the umbrichelli o turtle doves.

The Tuscan Pici

A TYPICAL DISH OF THE COUNTRY TRADITION
FROM THE FIELD, TO THE MILL, TO YOUR KITCHEN!

Pici are a type of pasta typical of southern Tuscany similar to spaghetti but wider, they contain the smell and taste of the Sienese countryside. Pici, ancestors of spaghetti, have deep roots in history and represent a food of great interest since the time of the Etruscans.

Pici in the kitchen

The Mill Val D'Orcia

Before being pasta artisans we are farmers and this is precisely what makes the difference because we take care of the entire production cycle from start to finish! In our products there is our whole land, our work and our passion!

Recipes with Aglione

Excellent for flavoring numerous recipes with its delicate and pleasant taste, it finds its maximum expression when it is used in one of the most typical recipes of the area

I PICI ALL'AGLIONE  a long Tuscan pasta shape, which is traditionally served with the Aglione sauce.

Preparation: Easy

Times: 30min

Doses: 4/6 people

• 500 g. from Pici Tuscan pasta
• 5-6 cloves of garlic (about 100-150 g.)
• 500 g. from Fresh Todcano Tomato Pulp
• Extra virgin olive oil

• Parsley to taste
• Spices to taste
• Salt to taste

1. Start with preparing the sauce all'agglione.
2. Peel the garlic cloves, cut them in half and crush them finely.
3. In a pan, pour the extra virgin olive oil, add the chopped garlic and blend with a little water.
4. Cover the pan with a lid and cook over medium heat for about 15 minutes.
5. Once the garlic is softened, use a fork to mash the larger pieces well, until they are finely chopped.
6. Important: do not fry the'agglione, it must be cooked in a sweet and slow way.
7. At this point, add the tomato pulp, parsley, spices to taste and salt.
8. Cover the pan again and simmer the sauce, for about 15-20 minutes, until it has reached the desired consistency.
9. In the meantime, cook the small in abundant salted water. Drain them and cook until pasta is and sauté in a pan over high heat for a few minutes before serving.

ENJOY YOUR MEAL !

(*) RDA (Recommended Daily Allowances) - Recommended Daily Allowance:

% of the indicative daily quantities of an adult, calculated on the basis of a daily requirement of 2000 Kcal.

The need can be different depending on the sex, age and activity performed.

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 Mill Val d'Orcia, Pienza (SI)