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Pici all'aglione, conosci l'aglione? I Fornelli di Max

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๐ŸŒAuthentic Italian recipe from a Italy-based creator โ€” ingredients and steps translated below
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I Fornelli di Max
I Fornelli di Max
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Recipe Information

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Video-Specific Recipe

Pici with Aglione Sauce

Cultural Context

Pici, a traditional pasta from Tuscany, is often handmade and served with simple sauces. Aglione sauce, made with garlic and tomatoes, reflects the region's emphasis on fresh ingredients. This dish embodies rustic Italian cooking, celebrating the art of pasta-making. Today, pici has gained popularity beyond Italy, with many home cooks and chefs embracing its handmade charm.

ItalianITmain
45 min
medium
4 servings
Servings4
500g pici
500g polpa di pomodoro
100-150g aglione
1 tablespoon aceto rosso
a pinch of zucchero
prezzemolo fresco
peperoncino

flour

๐Ÿฅ—Healthier: whole wheat flour

๐Ÿ’ฐCheaper: semolina flour

Whole wheat flour adds fiber and nutrients.

parmesan cheese

๐Ÿฅ—Healthier: nutritional yeast

๐Ÿ’ฐCheaper: grana padano

Nutritional yeast is a vegan alternative with a cheesy flavor.

1

Cook the pici according to package instructions.

2

In a pan, combine the polpa di pomodoro, aglione, aceto rosso, and zucchero. Cook until the sauce thickens.

3

Add the cooked pici to the sauce and mix well.

4

Garnish with fresh prezzemolo and peperoncino before serving.

Cooking Techniques

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Spice Level:

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Allergens

glutendairy

Also Known As

Pici cacio e pepePici al pomodoro
Local Name: Pici con Salsa Aglione

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