Pici all’aglione della Valdichiana by @federicofusca
50 min
Medium
4 servings
🌾
500 g
Flour 00
💧
250 ml
Water
🧂
5 g
Salt
🫒
Extra Virgin Olive Oil
🧄
4 cloves
Aglione Della Valdichiana
🍷
1 glass
White Wine
🍅
400 g
Peeled Tomatoes
🌿
Basil
🌶️
Pepper
Preparation Steps
Step 1/6
Mix flour, water, salt, and oil.
Step 2/6
Knead dough and form pici.
Step 3/6
Fry aglione in oil, add wine.
Step 4/6
Add tomatoes, basil, salt, and pepper.
Step 5/6
Cook pici in boiling water.
Step 6/6
Combine pici with sauce.
Composition
Ingredients
Types
Grains, Liquids, Seasonings, Condiments, Vegetables, Beverages, Herbs
Ingredients
flour 00, water, salt, extra virgin olive oil, aglione della Valdichiana, white wine, peeled tomatoes, basil, pepper
Allergens
gluten, sulfites
Dietetics
Dietary regimen
Vegetarian
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
30 minutes
Cooking
20 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
6 steps
Equipments
Utensils
knife, pot, pan
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy
Flavors
Bitter
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos
room temperature : 2 hours (covered), fridge : 3 days (airtight container), freezer : 1 month (airtight container)