Pici

Pici are a “poor” dish, typical of the rural reality of Valdichiana Senese. The dough is made of flour, water and salt. The richness of this kind of pasta lies in the variety of traditional sauces.

 

PICI WITH BREADCRUMBS

 

Ingredients of pasta:

• 1 kg flour 00
• 1 medium glass of warm water
• 2 spoons of extra-virgin olive oil
• A pinch of salt

 

SAUCE:

• 100 gr toasted breadcrumbs
• EVO oil Buraschi Mill
• 2 garlic cloves

 

PREPARATIONS

Put the flour on a pastry board, add water, a pinch of salt and EVO oil in the center of the heap and make up a dough until you get a soft ball, that will stand for at least ½ hour. Roll out the dough to obtain a not too thin layer and cut it into strips 1 cm wide. Then take the strip and with the movement of the hand, called appiciare, make a noodle.

 

PICI ALL’AGLIONE X 4 PAX

Ingredients for pasta:

• 1 kg flour 00
• 1 medium glass of warm water
• 2 spoons of extra-virgin olive oil
• A pinch of salt

 

SAUCE:

• 5 cloves of aglione
• 1/5 kg fresh ripe tomatoes
• EVO oil Buraschi Mill
• Chili
• ½ glass of white wine
• salt

 

PREPARATIONS

Put EVO oil, chili and cloves of aglione cut into slices in a pan, mash them with a fork, add the wine, cover and cook for about 15 minutes. Peel and cut the tomatoes, put into the pan and continue cooking at low heat until it has reached the desired consistency.