Organic Pasta - Pici
Price per Pack (500g)
Pici are a type of hand-made pasta, similar to spaghetti but larger, typical of southern Tuscany, Val d'Orcia and Val di Chiana.
Panarese pasta factory uses only durum wheat semolina cultivated from local farmers of the Val D'Orcia, a little valley situated in a naturalistic park on the south of Tuscany, patrimony of the UNESCO. The quality of Panarese pasta starts from the raw material: the durum wheat semolina which is particulary rich in gluten thanks to the relative dryness of the area and the physical characteristics of the soil. It continues with the total control of the production from the seed selection, the wheat grinding, to the finished product. Our pasta is extruded through the bronze die by low temperature drying.
Ingredients: 360 gr of Pici, ripe tomatoes 700 g, 1 Fresh chili, 5 tablespoons extra virgin olive oil , white wine vinegar 1 tablespoon, Salt, 6 large Garlic cloves
To prepare the garlic pici start parboiling the tomatoes in boiling water for 1 minute. Peel and remove the seeds, then cut into small cubes. Peel the garlic cloves and crush them well. Place the garlic in a pan with the olive oil and red pepper seeded and finely chopped, brown it in a very low flame: the fried garlic and cook slowly will not darken but will just melt away. Let cook for about ten minutes until the garlic has begun to melt . At this point also incorporate the chopped tomatoes. Add the vinegar and salt to taste. Cook the sauce over low heat until the tomatoes are broken, resulting in a creamy sauce (it will take at least 20 minutes). Meanwhile, put in boiling salted water for the pasta. If the sauce dries out excessively you can add 2/3 tablespoons of the pasta cooking water. When the water boils, dip the pici and finished the cooking time which usually takes about 18 minutes, until al dente, drain and let them cook in the sauce to flavor. Serve pici all'aglione piping hot!
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