PICI ALL'AGLIONE: La Ricetta Originale della Val di Chiana che Devi Provare!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while reducing calories.

Wash the San Marzano tomatoes and cut them into large chunks without peeling them.

Heat olive oil in a pot over low heat and add the tomatoes, allowing them to cook down slowly for about 1.5 hours until reduced.

Peel 5-6 cloves of garlic and slice them thinly, then chop them coarsely.

Add the sliced garlic to the hot oil and sauté until it softens but does not brown.

Add fresh red pepper to the garlic and sauté together.

Return the reduced tomato sauce to the pot and let it simmer for at least 15 minutes, longer if desired for more flavor.

Prepare the pici dough by mixing flour, a bit of olive oil, a pinch of salt, and water until combined.

Knead the dough on a floured surface until smooth, then let it rest in a bowl.

Roll out the dough to about 0.5 cm thick and cut it into strips.

Shape each strip by rolling from the center outwards to form the pici.

Cook the pici in boiling salted water until they float to the top, then drain them directly into the sauce in the pan.

Toss the pici in the sauce to coat them well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens