Elephant Garlic Pasta (Pici all’Aglione) – The Pasta Challenge
On a latest go to to Tuscany, I got here dwelling with a head of the native kind of elephant garlic generally known as ‘aglione’ and a few Tuscan pici pasta. These two meals are the principle components 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 identify ‘aglione’ comes from the Italian phrase aglio, which implies garlic. ‘Aglione’ interprets to huge 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 proscribed, 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 varieties 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 huge is aglione?
The scale and weight of aglione garlic can range relying on numerous elements, corresponding to rising situations and the particular number of garlic used. Nevertheless, aglione is usually identified for its massive bulb measurement.
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 anyplace from 200g to 800g (7oz – 1.8lbs) and incorporates from 2 to six cloves.
So, the cloves are fairly huge 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 gentle onions. Additionally, aglione doesn’t include alline, which not solely makes it extra digestible but it surely won’t go away you with ‘garlic breath’! In truth, some Italians discuss with it as ‘aglio degli innamorati’, lovers’ garlic!
Aglione or elephant garlic substitutes.
In the event 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 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 have the ability to mimic the style of aglione extra intently.
Onion: Onions and shallots are considerably comparable in flavour, however they could 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 straightforward to develop, and the scapes are scrumptious too. So, you could wish to take into consideration rising your personal. Study extra about rising elephant garlic in this article 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 usually handmade by hand rolling small items of dough to create lengthy skinny strands.
The dough for pici pasta is made utilizing easy components like flour, water, and typically somewhat olive oil. It’s kneaded till easy after which rolled out into skinny ropes. These ropes are then reduce 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 not too long ago. Pici is sort of all the time on the menu in most Tuscan eating places and is usually do-it-yourself, though the menu will usually say ‘hand rolled’ on the subject of describing this pasta.
A bit of 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, in fact 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 varieties of pasta.
What to make use of as a substitute of pici for this recipe.
Exterior of Italy, pici pasta isn’t as extensively identified or obtainable as another varieties of pasta, however it may be present in sure Italian eating places or specialty meals shops.
Moreover, if you happen to take pleasure in 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, take a look at the video under from Pasta Grannies.
Alternatively, this elephant garlic pasta recipe works properly with thick spaghetti or bucatini.
What are the opposite components in pici all’aglione?
To make this conventional Tuscan recipe, aside from 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 somewhat recent peperoncino (Italian purple chili pepper). You may also use flakes.
Easy methods to make the elephant garlic pasta sauce.
Like many basic Italian pasta recipes that decision for only a handful of components, this recipe is straightforward to make.
Step one is to peel and chop the aglione. The recipe I adopted known 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 optionally available. 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 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 obligatory. 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 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 convey 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 line with the directions on the packet. Dried pici takes about 12 minutes, whereas recent pasta cooks so much faster.
Lastly drain the pasta and add it to the pan with the sauce. Combine every 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 greatest eaten instantly. Nevertheless, leftovers will be saved sealed within the fridge for a few days. You may 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 prime. The latter is my favorite approach!
I don’t suggest 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 a special day, I’m positive you’ll benefit from the mixture of rustic attraction 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 greatest!
In the event 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 Project Facebook page.
Your suggestions means so much to me!
Buon appetito!
Pin for later.
Different straightforward 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.
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 critically scrumptious. This recipe showcases the timeless flavours of Tuscany and exemplifies the artwork of Italian cooking at its easy greatest!
Tools
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1 deep skillet for sauce
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1 massive pot for pasta
Elements
- 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 tbsp further 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 optionally available
- Pecorino Romano optionally available
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 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 obligatory. 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 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 convey to the boil once more. Prepare dinner the pasta al dente in line with the directions on the packet.
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Lastly drain the pasta and add it to the pan with the sauce. Combine every thing collectively gently over a low warmth. Then serve instantly with some chopped recent basil or grated Pecorino Romano if required.
Notes
As a substitute of elephant garlic see alternate 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 focused on studying the way to make different do-it-yourself pasta and several types of gnocchi, take a look at my store web page for some nice video on-line programs from my buddies in Rome! Nothing beats studying to make pasta from Italians! Plus whilst you’re there why not order a replica of one among my pasta recipe cookbooks or checkout some really useful pasta making instruments?
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