On a latest go to to Tuscany, I got here dwelling with a head of the native sort of elephant garlic generally known as ‘aglione’ and a few Tuscan pici pasta. These two meals are the primary substances on this fabulous conventional dish, pici all’aglione, an elephant garlic pasta recipe that you will discover on the desk in Tuscan properties and eating places while aglione is in season.
What’s aglione?
The title ‘aglione’ comes from the Italian phrase aglio, which implies garlic. ‘Aglione’ interprets to large garlic! Nevertheless, it’s really a sort of elephant garlic, primarily grown within the Val di Chiana and the Val D’Orcia, Tuscany.
It’s a a lot wanted native specialty as a result of provide is restricted, and the season is brief simply June and July. Aglione from the Val Chiana can price as much as 40 euros per kilo (2.2lbs)!
However, neither aglione nor different sorts of elephant garlic are literally garlic. Although each aromatics are a part of the allium genus, they belong to completely different species. Elephant garlic belongs to ampeloprasum, the identical species as leeks; garlic is from the species sativum.
How large is aglione?
The scale and weight of aglione garlic can range relying on numerous elements, corresponding to rising circumstances and the particular number of garlic used. Nevertheless, aglione is usually identified for its massive bulb dimension.
Actually, it’s a lot bigger than typical garlic bulbs discovered in lots of different varieties. When it comes to weight, a head of aglione garlic can weigh wherever from 200g to 800g (7oz – 1.8lbs) and accommodates from 2 to six cloves.
So, the cloves are fairly large too! The aglione bulb I used for this elephant garlic pasta weighed solely 200g, so a small one! And it had 4 cloves.
What does aglione style like?
Though smililar to garlic, aglione has a way more delicate and mellow flavour. I’d say it most likely tastes nearer to leeks or delicate onions. Additionally, aglione doesn’t comprise alline, which not solely makes it extra digestible nevertheless it is not going to depart you with ‘garlic breath’! Actually, some Italians confer with it as ‘aglio degli innamorati’, lovers’ garlic!
Aglione or elephant garlic substitutes.
When you don’t have aglione or different elephant garlic, you’ll be able to nonetheless make this pici all’aglione recipe utilizing one of many following..
Garlic: Since regular garlic has a stronger flavour, you’ll be able to both use much less garlic instead or gradual prepare dinner the garlic to neutralize the flavour.
Leek: Leeks will present an analogous consistency to elephant garlic however for those who pair them with garlic, you’ll have the ability to mimic the style of aglione extra intently.
Onion: Onions and shallots are considerably comparable in flavour, however they might additionally profit from being paired with common garlic to repeat the flavour of elephant garlic.
Or develop your personal elephant garlic!
Apparently, elephant garlic is simple to develop, and the scapes are scrumptious too. So, it’s possible you’ll wish to take into consideration rising your personal. Be taught extra about rising elephant garlic in this text from The Spruce.com
What’s pici pasta?
As talked about above, the pasta for this Tuscan elephant garlic pasta recipe is pici. Pici is a sort of thick spaghetti from Tuscany. It’s a conventional pasta selection that’s characterised by its lengthy, thick, and cylindrical form. Pici is often handmade by hand rolling small items of dough to create lengthy skinny strands.
The dough for pici pasta is made utilizing easy substances like flour, water, and typically a bit of olive oil. It’s kneaded till easy after which rolled out into skinny ropes. These ropes are then reduce into shorter lengths, normally round 8 to 10 inches (20 to 25 cm) lengthy.
I made this recipe twice utilizing contemporary and dried pici pasta which I introduced dwelling from Tuscany with me not too long ago. Pici is almost at all times on the menu in most Tuscan eating places and is often selfmade, though the menu will usually say ‘hand rolled’ relating to describing this pasta.
Slightly pici all’aglione historical past.
In response to meals historical past, pici pasta was an ingredient utilized in peasant cooking and usually seasoned with breadcrumbs. The model with garlic sauce was a dish for celebrations, after all with out tomatoes which weren’t utilized in Italian cooking till the 17th century. Apparently, proof of pici may even be seen within the ‘tomb of the leopards’, within the Etruscan necropolis of Tarquinia, making it one of many oldest sorts of pasta.
What to make use of as an alternative of pici for this recipe.
Outdoors of Italy, pici pasta is just not as broadly identified or obtainable as another sorts of pasta, however it may be present in sure Italian eating places or specialty meals shops.
Moreover, for those who get pleasure from making pasta from scratch, you’ll be able to strive making your personal at dwelling. Making pici is on my to-do record. However within the meantime, try the video beneath from Pasta Grannies.
Alternatively, this elephant garlic pasta recipe works properly with thick spaghetti or bucatini.
What are the opposite substances in pici all’aglione?
To make this conventional Tuscan recipe, other than the pici pasta (or thick spaghetti) and elephant garlic, all you want is a few olive oil, tomato passata or freshly peeled tomatoes and peperoncino. Nevertheless, the latter is optionally available. I added a bit of contemporary peperoncino (Italian purple chili pepper). You too can use flakes.
The right way to make the elephant garlic pasta sauce.
Like many traditional Italian pasta recipes that decision for only a handful of substances, this recipe is simple to make.
Step one is to peel and chop the aglione. The recipe I adopted known as for one clove per particular person, so I used the entire garlic head which had 4 cloves. Additionally, you will want to cut the purple chili pepper if utilizing a contemporary one. And peel and chop the tomatoes if utilizing contemporary too.
Cook dinner’s Tip. The chilli pepper is optionally available. However, for those who do use it, don’t put an excessive amount of as you’ll overwhelm the opposite flavours. Eradicating the seeds will make the peperoncino much less spicy.
Subsequent, sauté the aglione and chilli pepper in a bit of olive oil simply till the garlic begins to melt. Then add a bit of water. Cowl the pan and let the aglione prepare dinner slowly on a low warmth till it’s actually smooth. (About quarter-hour).
Each jiffy, mash the aglione with a fork and add extra water if needed. You don’t need it to brown. It ought to get creamy.
As soon as the aglione is smooth and creamy, add the tomato passata (or peeled tomatoes), some salt and pepper and blend every part collectively. Cowl the pan once more and simmer on a low warmth for about 20 minutes.
Cook dinner the pasta and serve.
Whereas the sauce is simmering, put a pot of water on to boil for the pasta. Add salt as soon as it begins to boil and convey to the boil once more.
Cook dinner’s tip: Italian cooks don’t add salt to chilly water as a result of it cannot solely wreck the pot, but additionally the water will take a bit of longer to boil. The salt is added because the water begins to boil.
Cook dinner the pasta al dente in response to the directions on the packet. Dried pici takes about 12 minutes, whereas contemporary pasta cooks quite a bit faster.
Lastly drain the pasta and add it to the pan with the sauce. Combine every part collectively gently over a low warmth. Then, serve instantly with some chopped contemporary basil or grated Pecorino Romano if required.
What to do with leftovers.
This pici pasta recipe is finest eaten instantly. Nevertheless, leftovers could be stored sealed within the fridge for a few days. You possibly can reheat your pici all’aglione 3 methods; within the microwave, in a frying pan with a bit of butter or olive oil or bake it within the oven with some grated cheese on prime. The latter is my favorite means!
I don’t advocate freezing any leftovers.
Let me know what you assume.
Whether or not you make this elephant garlic pasta recipe as a comforting weeknight dinner or serve it at an important day, I’m certain you’ll benefit from the mixture of rustic allure and mouthwatering flavours.
Pici all’aglione is a beloved traditional Italian dish that showcases the timeless flavours of Tuscany and exemplifies the artwork of Italian cooking at its easy finest!
When you do do that recipe, I’d love to listen to what you assume. Please write a remark right here on the weblog or submit a touch upon the Pasta Challenge Fb web page.
Your suggestions means quite a bit to me!
Buon appetito!
Pin for later.
Different straightforward traditional Italian pasta recipes.
- Genuine carbonara from Rome.
- Orecchiette with roasted cherry tomatoes.
- Canned tuna pasta recipe from The Aeolian Islands.
- Penne with gorgonzola and olives.
- Pasta with tomato sauce allo scarpariello.
Elephant Garlic Pasta (Pici all’Aglione).
Pici all’aglione is a traditional vegan Italian pasta recipe made with elephant garlic and tomatoes. It is easy to make and critically scrumptious. This recipe showcases the timeless flavours of Tuscany and exemplifies the artwork of Italian cooking at its easy finest!
Gear
-
1 deep skillet for sauce
-
1 massive pot for pasta
Components
- 14 oz pici pasta (contemporary or dried) or thick spaghetti or bucatini
- 14 oz tomato passata or contemporary peeled tomatoes
- 1 head elephant garlic or 4 cloves
- 2 tbsp additional virgin olive oil.
- salt for pasta and to style
- freshly floor black pepper. to style
- ½ contemporary purple chilli pepper or flakes
- contemporary basil leaves optionally available
- Pecorino Romano optionally available
Directions
-
Peel, chop and crush the aglione. Chop the purple chili pepper if utilizing a contemporary one. And peel and chop the tomatoes if utilizing contemporary too.
-
Sauté the aglione and chilli pepper in a bit of olive oil simply till the garlic begins to melt. Then add a bit of water. Cowl the pan and let the aglione prepare dinner slowly on a low warmth till it’s actually smooth. (About quarter-hour).
-
Each jiffy, mash the aglione with a fork and add extra water if needed. You don’t need it to brown. It ought to get creamy.
-
As soon as the aglione is smooth and creamy, add the tomato passata (or peeled tomatoes), some salt and pepper and blend every part collectively. Cowl the pan once more and simmer on a low warmth for about 20 minutes.
-
Whereas the sauce is simmering, put a pot of water on to boil for the pasta. Add salt as soon as it begins to boil and convey to the boil once more. Cook dinner the pasta al dente in response to the directions on the packet.
-
Lastly drain the pasta and add it to the pan with the sauce. Combine every part collectively gently over a low warmth. Then serve instantly with some chopped contemporary basil or grated Pecorino Romano if required.
Notes
As a substitute of elephant garlic see options within the textual content above.
Italian pecorino is made with animal rennet, so vegans and vegetarians might want to omit it when serving.
Vitamin
Energy: 269kcalCarbohydrates: 42gProtein: 8gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gSodium: 40mgPotassium: 526mgFiber: 4gSugar: 6gVitamin A: 560IUVitamin C: 21mgCalcium: 38mgIron: 3mg
In case you are excited about studying how one can make different selfmade pasta and several types of gnocchi, try my store web page for some nice video on-line programs from my pals in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a duplicate of one in all my pasta recipe cookbooks or checkout some really helpful pasta making instruments?
Reader Interactions
