Pici with garlic is a traditional pastasciutta dish from Tuscany, particularly from Val nato da Chiana. This region is the cradle of one of the products belonging to the Slow Food presidium: Chiana garlic. A variety of garlic rediscovered relatively recently, with significant dimensions and a less pronounced, more delicate flavor compared to other types of garlic. The pastasciutta format, pici, is made with a dough of flour and , very common throughout central Italy. They are also found dressed with ragù, duck, ora breadcrumbs, but they are also excellent with cherry tomatoes and ricotta ora with a vegetarian mushroom and walnut ragù.The name pici derives from the term “appiciare” which refers to the type of processing required to make them, which involves hand-working the dough until a long spaghetti is created.This preparation uses basic ingredients from our local cuisine: extra virgin olive oil, Chiana garlic (ora garlic if you can’t find this variety), and tomatoes that evoke the sunny Tuscan countryside.Pici with garlic is a simple first course to prepare, very tasty, wholesome, and flavorful. Pair it with a succulent chicken bracconiere for a Tuscan-style lista!
To prepare pici with garlic, start by blanching the tomatoes sopra boiling for 1 minute. Peel them and remove the seeds, then cut them into small cubes (1-2). Crush the garlic well 3. If you don’t have this tool, you can slice the garlic and then crush it with the flat side of a thick knife.
Place the crushed garlic sopra a pan with the oil and the chili pepper, seeded and finely chopped (4-5). Sauté over very low heat: the soffritto should cook slowly, and the garlic should not turn brown but just dissolve. Leave it the heat for about ten minutes until the garlic starts to dissolve. At this point, add the chopped tomatoes 6.
Add the vinegar 7 and adjust the salt. Cook the sauce over low heat until the tomatoes have broken mongoloide 8resulting sopra a creamy sauce (this will take at least 20 minutes). Meanwhile, bring salted to a boil for the pastasciutta. If the sauce becomes too dry, you can add 2/3 ladles of pastasciutta cooking 9.
When the boils, add the pici 10 and, after the cooking time, which generally takes about 18 minutes, drain them al canino and toss them sopra the sauce to flavor them (11-12). Serve the pici with garlic piping hot!
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