What is Pici Toscani and How it is Made?
Italy as we all know, is famous for food and wines. Today we will explore another Italian cuisine that originates in Tuscany region - ‘Pici Toscani’.
Pici Toscani are a type of traditional Pasta that is quite popular throughout the Tuscan area and its surroundings. To be specific, the Pici Pasta preparation method varies from one region to other. For example, In Montalcino, it is prepared slightly in a different manner and is known as pinci instead of pici.
Wondering why the name ‘Pici’?
The name pici is derived from the term “appiciare”, which means the traditional method used to make long and thick noodles. Dating back to the Etruscans era, Pici were made from only flour and water with a little amount of Egg.
How Pici Toscani are made?
The Pici Toscani or Pici Pasta can be prepared in a variety of ways. In modern times, pasta machines are used to make it but the traditional way of preparing handmade Pici Toscani is what illustrates the real taste of it.
Used ingredients:
350-400 grams of flour
a glass of water
a tablespoon of olive oil
2 grams of salt
The traditional recipe involves rolling out a big dough into a sheet around 0.5 inches thick. Then cut a small strip of dough about 0.25 inches thick from this sheet, hold one end in your fingers and using a flat palm, roll the noodle back and forth on a floured wooden board to get the round shape and lengthen it. The Final Pici Toscani looks like a rounded and thick Spaghetti around 3 feet in length and sometimes more.
The Sauces used with Pici Toscani
Listed below are the four most popular sauce varieties served with Pici :
1) Aglione: This is one of the most traditional sauces for Pici Toscani and is popular in the Siena region. It is made with lots of garlic, tomato, oil, and chili peppers. It blends perfectly with Pici because the quality of the pasta allows the flavors of the sauce to be noticeable.
Pici Aglione Sauce Recipe:
First, start by prepping the garlic. Each clove can be sliced in half, directly through the middle. Take out of each half with the tip of a paring knife and discard. Then, Thinly slice the garlic.
Add 3 tbsp olive oil, the wine, and the garlic into a skillet and bring up to medium heat on the stovetop. Simmer, covered, until the garlic has softened enough that it can be mashed with a fork.
Add the tomatoes and salt/pepper to taste. Allow the sauce to simmer gently while you cook the pasta.
Meanwhile, bring a large pot of water to boil and season it generously with about two handfuls of salt. Add the pasta and boil for 3-4 minutes. Drain and add the cooked pasta into the sauce. Stir all together over high heat until the sauce evenly coats the pasta.
2) Cacio e pepe: This sauce is of Roman origin and is a perfect combination when served with Pici pasta. The main ingredients of this sauce are Cheese and Pepper. It is best suited for the cold region.
How to make Pici with Cacio e Pepe?
To blend the Pici Toscani with Cacio e pepe you need to normally make the Pici Pasta and Pour the pasta into the cheese bowl. Toss it continuously and If required, add more cooking water, little by little, to make a sauce that coats each strand.
3) Ragu sauce: It is a tomato-rich meat sauce. As it is prepared, a bit of t onion, celery, and carrot browned in olive oil is added to it. It is one of the most popular Italian sauces.
4) Pici alle briciole: This is a bread-based sauce! It is made with thin-sliced Tuscan bread, chili pepper, salt, garlic, grated pecorino, and olive oil. Full of flavor and extremely refreshing, it is sure to restore you with some energy and satisfy your tummy.
Nutrition Facts of Pici Toscani
A 100 gm. of Pici Pasta will have approximately 349 calories.
l Carbs: 68g
l Fat: 2g
l Protein: 14g
Apart from the above, it is also a rich source of amino acids, folic acid, fatty acids, vitamins, and minerals. It is also cholesterol-free as it has very little sodium content. Also, it is a rich source of energy for your brain and muscles.
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