Who wants to try Giovannella's recipe?
Giovannella's Pici all'aglione

Società agricola La Sovana Snc

Who wants to try Giovannella's recipe?

PICI ALL'AGLIONE

for 4 persons:
400 gr white flour
4 La Sovana extra virgin olive oil vintage
1 egg
a pinch of salt
100 ml water room temperature

Make a dough with flour, egg, water, salt and La Sovana Extra virgin Olive Oil. Work it for around 10 minute till it becomes smooth and soft. keep it covered for 30 minute. Roll the dough out to 2 cm high and grease the surface with oil. Cut a strip of dough and start to roll it to make a long spaghetti (you don't have to use flour but work the strip in a cleaned surface to allow the perfect rolling). Leave the Pici stand separately in a tray with some polenta/semula flour to avoid it steaks.
Cook Pici in boiled water. Ready when they come at surface.

AGLIONE SAUCE:

1 garlic glove for each person
Chope it and put in a pan with La Sovana Extra virgin olive oil and hot pepper and cook it slow .
When finally cooked, crash the garlic with a fork and add tomatoes in cubes or fresh tomatoes and leave it to cook slowly for 30 minutes about.
if you don't have Aglione, a big garlic typical of this area, you can use regular garlic.

For best wine pairing we suggest you to enjoy Pici all'aglione with Zelìa Rosé from Le Buche Winery, 100% Syrah, dry and spicy perfect with this recipe!

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