Primi piatti
Pasta “Pici” with garlic “Aglione”
Brano consigliato: Dire Straits – Telegraph Road
Ingredients
Dosi per 4 persone:
- Serves 4:
- 2–3 cloves of aglione from Val Taro and Val Ceno
- (You can find it here: https://www.ortodeimillecolori.com/)
- 500 g tomato purée
- Extra virgin olive oil
- Salt
- 400 g soft wheat flour “00”
- 180–200 g water
- 20 g extra virgin olive oil
- Salt
Since the pasta needs to rest, let’s start with that. In a stand mixer (or by hand), work together the flour, two pinches of salt, the oil, and the water. Keep about 200 g of water aside, since absorption can vary depending on the flour. Knead the dough until smooth, then wrap it in cling film and let it rest for at least 30 minutes (an hour is even better).
Prepare the sauce:
Slice the aglione cloves into rounds and, after adding a little extra virgin olive oil, blend everything into a cream.
Transfer this cream to a pan and cook on low heat for 6–7 minutes until it starts to thicken. At that point, add the tomato purée, salt, and a splash of water. Continue to cook gently for about 20 minutes.
Take the dough again—you’ll see it has completely relaxed. Break off a small piece (if the dough was kneaded well and the water was proportioned correctly, you won’t need flour) and start rolling out the pici, thin hand-rolled noodles. Lay them on a board, long and well-spaced. (If you want to be sure they don’t stick, you can sprinkle them with a little semolina.)
Cook the pici in plenty of salted water for about 8–10 minutes (the time varies depending on whether they were made in advance and have dried, or if they are fresh—in that case, they’ll need much less). Taste them!
Drain and toss with the aglione sauce… Add plenty of Parmigiano Reggiano and serve, remembering to top with an extra spoonful of sauce—that will be the perfect excuse for the final scarpetta…
Scarpetta is the Italian tradition of savoring the last of the sauce by mopping it up with a piece of bread—a delicious way to finish the plate when the pasta is gone but the flavors remain.
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