On a latest go to to Tuscany, I got here dwelling with a head of the native sort of elephant garlic often called ‘aglione’ and a few Tuscan pici pasta. These two meals are the principle elements on this fabulous conventional dish, pici all’aglione, an elephant garlic pasta recipe that yow will discover on the desk in Tuscan houses and eating places while aglione is in season.
What’s aglione?
The title ‘aglione’ comes from the Italian phrase aglio, which suggests garlic. ‘Aglione’ interprets to large garlic! Nevertheless, it’s really a kind 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 value as much as 40 euros per kilo (2.2lbs)!
However, neither aglione nor different forms of elephant garlic are literally garlic. Although each aromatics are a part of the allium genus, they belong to totally 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 fluctuate relying on numerous components, similar to rising circumstances and the precise number of garlic used. Nevertheless, aglione is mostly recognized for its massive bulb dimension.
In truth, it’s a lot bigger than typical garlic bulbs discovered in lots of different varieties. By way of weight, a head of aglione garlic can weigh wherever from 200g to 800g (7oz – 1.8lbs) and comprises 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 in all probability tastes nearer to leeks or delicate onions. Additionally, aglione doesn’t include alline, which not solely makes it extra digestible nevertheless it won’t go away you with ‘garlic breath’! In truth, some Italians confer with it as ‘aglio degli innamorati’, lovers’ garlic!
Aglione or elephant garlic substitutes.
Should you don’t have aglione or different elephant garlic, you may nonetheless make this pici all’aglione recipe utilizing one of many following..
Garlic: Since regular garlic has a stronger flavour, you may both use much less garlic as an alternative or sluggish prepare dinner the garlic to neutralize the flavour.
Leek: Leeks will present an analogous consistency to elephant garlic however if you happen to pair them with garlic, you’ll be capable of 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 individual elephant garlic!
Apparently, elephant garlic is straightforward to develop, and the scapes are scrumptious too. So, chances are you’ll need to take into consideration rising your individual. Study 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 kind 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 elements like flour, water, and typically somewhat olive oil. It’s kneaded till easy after which rolled out into skinny ropes. These ropes are then lower into shorter lengths, often round 8 to 10 inches (20 to 25 cm) lengthy.
I made this recipe twice utilizing recent and dried pici pasta which I introduced dwelling from Tuscany with me lately. Pici is sort of at all times on the menu in most Tuscan eating places and is often do-it-yourself, though the menu will typically say ‘hand rolled’ in the case of describing this pasta.
A bit pici all’aglione historical past.
In keeping with 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 forms of pasta.
What to make use of as a substitute of pici for this recipe.
Exterior of Italy, pici pasta shouldn’t be as extensively recognized or out there as another forms of pasta, however it may be present in sure Italian eating places or specialty meals shops.
Moreover, if you happen to get pleasure from making pasta from scratch, you may attempt making your individual at dwelling. Making pici is on my to-do listing. However within the meantime, take a look at the video beneath from Pasta Grannies.
Alternatively, this elephant garlic pasta recipe works properly with thick spaghetti or bucatini.
What are the opposite elements 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 elective. I added somewhat recent peperoncino (Italian purple chili pepper). You can even use flakes.
Find out how to make the elephant garlic pasta sauce.
Like many basic Italian pasta recipes that decision for only a handful of elements, this recipe is straightforward to make.
Step one is to peel and chop the aglione. The recipe I adopted referred to as for one clove per individual, so I used the entire garlic head which had 4 cloves. Additionally, you will want to cut the purple chili pepper if utilizing a recent one. And peel and chop the tomatoes if utilizing recent too.
Prepare dinner’s Tip. The chilli pepper is elective. However, if you happen to 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 somewhat olive oil simply till the garlic begins to melt. Then add somewhat heat water. Cowl the pan and let the aglione prepare dinner slowly on a low warmth till it’s actually mushy. (About quarter-hour).
Each jiffy, mash the aglione with a fork and add extra water if mandatory. You don’t need it to brown. It ought to get creamy.
As soon as the aglione is mushy and creamy, add the tomato passata (or peeled tomatoes), some salt and pepper and blend every little thing collectively. Cowl the pan once more and simmer on a low warmth for about 20 minutes.
Prepare 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 produce to the boil once more.
Prepare dinner’s tip: Italian cooks don’t add salt to chilly water as a result of it can’t solely spoil the pot, but additionally the water will take somewhat longer to boil. The salt is added because the water begins to boil.
Prepare dinner the pasta al dente in response to the directions on the packet. Dried pici takes about 12 minutes, whereas recent pici cooks rather a lot faster.
Lastly drain the pasta and add it to the pan with the sauce. Combine every little thing collectively gently over a low warmth. Then, serve instantly with some chopped recent basil or grated Pecorino Romano if required.
What to do with leftovers.
This pici pasta recipe is finest eaten instantly. Nevertheless, leftovers might be stored sealed in an hermetic container 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 somewhat butter or olive oil or bake it within the oven with some grated cheese on high. The latter is my favorite method!
I don’t advocate freezing any leftovers.
Let me know what you suppose.
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 appeal and mouthwatering flavours.
Pici all’aglione is a beloved basic Italian dish that showcases the timeless flavours of Tuscany and exemplifies the artwork of Italian cooking at its easy finest!
Should you do do this recipe, I’d love to listen to what you suppose. Please write a remark right here on the weblog or publish a touch upon the Pasta Mission Fb web page.
Your suggestions means rather a lot to me!
Buon appetito!
Pin for later.
Different simple basic 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.
- Spaghetti aglio e olio
Elephant Garlic Pasta (Pici all’Aglione).
Pici all’aglione is a basic vegan Italian pasta recipe made with elephant garlic and tomatoes. It is simple to make and severely scrumptious. This recipe showcases the timeless flavours of Tuscany and exemplifies the artwork of Italian cooking at its easy finest!
Gear
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1 deep skillet for sauce
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1 massive pot for pasta
Components
- 14 oz pici pasta (recent or dried) or thick spaghetti or bucatini
- 14 oz tomato passata or recent peeled tomatoes
- 1 head elephant garlic or 4 cloves
- 2 tablespoon additional virgin olive oil.
- salt for pasta and to style
- freshly floor black pepper. to style
- ½ recent purple chilli pepper or flakes
- recent basil leaves elective
- Pecorino Romano elective for non vegans/vegetarians
Directions
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Peel, chop and crush the aglione. Chop the purple chili pepper if utilizing a recent one. And peel and chop the tomatoes if utilizing recent too.
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Sauté the aglione and chilli pepper in somewhat olive oil simply till the garlic begins to melt. Then add somewhat heat water. Cowl the pan and let the aglione prepare dinner slowly on a low warmth till it’s actually mushy. (About quarter-hour).
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Each jiffy, mash the aglione with a fork and add extra water if mandatory. You don’t need it to brown. It ought to get creamy.
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As soon as the aglione is mushy and creamy, add the tomato passata (or peeled tomatoes), some salt and pepper and blend every little thing collectively. Cowl the pan once more and simmer on a low warmth for about 20 minutes.
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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 produce to the boil once more. Prepare dinner the pasta al dente in response to the directions on the packet.
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Lastly drain the pasta and add it to the pan with the sauce. Combine every little thing collectively gently over a low warmth. Then serve instantly with some chopped recent basil or grated Pecorino Romano if required.
Forestall your display from going darkish
Notes
As an alternative of elephant garlic see alternate options within the textual content above.
To make this recipe vegan or vegetarian, omit the cheese or use a vegan/vegetarian cheese. Italian pecorino is made with animal rennet.
To make this recipe gluten free, use gluten free pasta.
Diet
Energy: 269kcalCarbohydrates: 42gProtein: 8gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gSodium: 40mgPotassium: 526mgFiber: 4gSugar: 6gVitamin A: 560IUVitamin C: 21mgCalcium: 38mgIron: 3mg
If you’re fascinated by studying easy methods to make different do-it-yourself pasta and various kinds of gnocchi, take a look at my store web page for some nice video on-line programs from my associates in Rome! Nothing beats studying to make pasta from Italians! Plus when you’re there why not order a duplicate of one among my pasta recipe cookbooks or checkout some advisable pasta making instruments?
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