Tuscan Women Cook, the week-long culinary immersion vacation in the Tuscan village of Montefollonico, teaches participants generational recipes created in the homes of the families of Tuscany taught by the local “nonnas” or grandmothers. Perhaps the most “hands-on” pasta they make is pici (from appicciare, to “stick/cling/adhere”), a long, luscious thick noodle that was created centuries ago. With little money for food, the resourceful cooks of Tuscany came up with a recipe for pasta that required only the basic provisions of water, flour, and salt. With these three simple, inexpensive ingredients and nimble hands, pici because a staple in most homes of the region. This basic pasta dough is hand mixed, flattened, and cut into thick stripes, then rolled and pulled into long, irregular, pillowy pasta ropes.
Pici tastes great tossed in a variety of sauces. A favorite of Tuscan Women Cook guests is the pungent aglione sauce taught by nonna Simonetta (pictured above). This spicy, tomato-based sauce gets its taste and texture from a prodigious pile of fresh, chopped garlic. Just when you think you’ve chopped enough garlic, chop some more and then, one more head of garlic after that. Now you’ve got the authentic aglione. Add the pasta and you have classic pici con l’aglione.
Other sauces that work great with pici are a sugo di carne (meat ragu), cacio e pepe (pecorino cheese and pepper), carbonara, and a primavera (chopped vegetables).
Recipe and photo reprinted with permission of
www.TuscanWomenCook.com
Pici Pasta
2-3/4 cups all-purpose flour 1 large egg
1 Tbsp. olive oil
Water
Pinch of salt
Beat egg in a large bowl with a pinch of salt, the olive oil, and some lukewarm water. Add the flour to obtain a smooth compact dough. Let the dough rest, oiled and covered for 10 minutes.
Transfer the dough to a floured wood surface, roll out with a rolling pin to a thickness of 0.2 inch and cut into 0.4-inch-wide strips.
Wind each dough ribbon by hand into the shape of very long, twisted thick spaghetti. As the pici are made, lay them down on a surface sprinkled with cornmeal and sprinkle the top with cornmeal so they don’t stick together. Cook in salted water for three to four minutes.
Tomato Sauce with Aglione
4-6 aglione cloves (a delicate form of garlic; garlic can be easily substituted)
2-1/2 cups canned tomatoes
Olive oil
Fresh basil
Salt to taste
Chop the garlic and sauté with olive oil over medium heat. When the garlic starts to color (do not brown!), add the tomatoes, basil, and salt. Simmer for 15 to 20 minutes. Combine with pasta.
For more information visit: www.TuscanWomenCook.com. Leave a comment below if you enjoyed this recipe. Don’t forget to sign up on the home page to receive a weekly email from Ssouthernlifestyle and as always have a blessed day!
