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Tuscan Pici all'Agliona and black pork 'Nduja
16/10/2013 - Ingredients for 4 people: - 500 g of Tuscan Pici "Arconatura" - 6 cloves of red garlic from Nubia - 2 tablespoons black pork 'Nduja "Consorzio Nero di Calabria" - 20 Cobara tomatoes - Extra Virgin Olive Oil Frescolio "Frantoio Cutrera"
Articolo tratto da: Anne to London

Ingredients for 4 people:

- 500 g of Tuscan Pici "Arconatura"
- 6 cloves of red garlic from Nubia
- 2 tablespoons black pork 'Nduja "Consorzio Nero di Calabria"
- 20 Cobara tomatoes
- Extra Virgin olive Oil Frescolio "Frantoio Cutrera"

Add olive oil and coarsely chopped 6 cloves of garlic in a pan. Fry slightly until golden. Add the crumbled black pork 'Nduja and the diced tomatoes and simmer for 5 minutes on low heat. Season with salt.

Cook the Tuscan Pici for about 18 minutes until al dente. Drain and add to the pan with the sauce. Season with olive oil.

Serve with grated Parmesan cheese or salted ricotta.

Recommended wine: Foho Borgo "Casa al Vento"






 


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