When preparing pici the best sauce to serve them with
Salsa all’ Aglione
fresh tomatoes, gr 300
( preferably cherry tomatoes or Pachino)
wine vinegar, only a few drops
1peperoncino ( red Italian hot pepper)
extra vergin olive oil
Take a high-sided pan , large enough because you have to warm then the pasta in it . Clean 6 garlic cloves, crush them and put them in the skillet where you’ve previously heated extra virgin olive oil of excellent quality.
Make them just “ take colour” and add the crushed dried peperoncino and vinegar .Finally add tomatoes cut in half.
Make them just “ take colour” and add the crushed dried peperoncino and vinegar .Finally add tomatoes cut in half.
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