Introduction: Rustic and unmistakable
Pici are long, thick, irregular-shaped spaghetti made of water, flour and oil, ingredients to which an egg is added, depending on the “school of thought”. It is the “king” of the most widely-consumed first courses in Pienza. However, this pasta was discovered by the general public in the mid-1960s, after having been the classic local Sunday dish for centuries and a symbol of poor rural cuisine. Its place in local tradition is demonstrated by traces identified in images painted in Etruscan tombs.
Ingredients (for 4 people)
For the Pici
- Type “0” wheat flour or Semolina
- Warm water
- Salt to taste
For the Aglione Sauce
- Aglione della Valdichiana: 6 large cloves (150 g)
- Peeled tomatoes or tomato purée: 700 g
- Extra virgin olive oil: 80 ml
- Chilli pepper: 1 pinch (optional)
- Salt and pepper: to taste
Recipe: Simple preparation
Pici (Fresh Pasta)
- Dough: Mix the flour, warm water and salt until you obtain a firm dough. Knead for 10 minutes, then let it rest for 30 minutes.
- Shaping: Roll out the dough until it is 1 cm thick, cut into strips, and “appiciare” (roll with the palm of your hand) to form strings.
Aglione Sauce
- Slow Sauté: Chop the aglione. In a saucepan, cover with extra virgin olive oil and cook over very low heat for 15 minutes. The aglione needs to soften, but not fry, in order to maintain its mild flavour. Add chilli pepper.
- Cooking: Add the crushed peeled tomatoes and season with salt and pepper. Simmer for about 40 minutes, until the sauce is thick and the garlic has almost dissolved.
Dishing up
Cook the pici for 3-6 minutes. Drain and toss directly in the sauce. Serve immediately (without grated cheese, to savour the mild flavour of the aglione).
Accompaniments
Ideal with a medium-bodied red wine that balances the seasoning without overpowering it: a Rosso di Montepulciano or a Chianti Colli Senesi are the perfect regional choices.
