Drive away potatoes and onions
first courses from Italy - Toscana
Pici with garlic
Pici with garlic
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The aglione is a type of garlic which is located in southern Tuscany, and is used for this sauce of peasant origin and simple, made with many cloves of garlic, enriched with tomato that softens the sharp taste of garlic.
preparation
step 1
Put the oil in a bowl and slowly start to throw the flour mixing it. Add warm water to make a soft but not sticky dough.
step 2
Transfer the dough on a work surface and knead with your hands until you have a smooth dough.
step 3
With a rolling pin roll out a rectangle of half a centimeter thick. Cut to the direction of the length of the strips of half a centimeter of width.
step 4
Take each strip and roll it up ', forming a snake' by rolling the edges.
step 5
Meanwhile, boil salted water. When it boils throw pici who will cook for about 5-6 minutes. They have to become soft on the inside.
step 6
Prepare the sauce by crushing the garlic cloves in a pan with oil.
step 7
Far brown garlic, being careful not to burn, crushing it with a fork so that it remains into small pieces.
step 8
Add the tomatoes and cook for 15 minutes, until it is a bit 'congealed. As soon as they are cooked pici drain and pass it in the pan with the sauce.