No products in the cart.
THE CHEF’S COMBINATIONS
PICI TOSCANI WITH ELEPHANT GARLIC SAUCE
You can’t go wrong with simple recipes.
HOW TO PREPARE A GREAT PLATE OF PASTA
This sauce, prepared with Tuscan ingredients only, is made to be added to one of Siena’s typical pastas: our PICI TOSCANI.
2 MEDIUM PORTIONS:
160 g of PICI TOSCANI
A 180 g jar of ELEPHANT GARLIC SAUCE
50 g of grated Parmigiano Reggiano cheese
Freshly ground black Pepper
25 g of Tuscan Extra-Virgin Olive Oil
Fresh Basil leaves
10 g of coarse Salt
Fresh basil leaves
10 g of coarse Salt
Put at least 2 liters of water to boil on the stove. When it boils, add 10 g of coarse salt and put the pasta in, letting it cook with a low flame for 10 minutes. Drain it, put aside the boiled water, and complete the cooking in the pan with the Elephant Garlic Sauce for about 2-3 minutes. If necessary, add a little boiled water, to obtain a creamy consistency. When done, add the olive oil, the hand-split basil leaves and a pinch of fresh ground pepper. Whisk it well, plate it up and add the parmesan.
100% Wonderful, tasty and scented pasta dish from Tuscany’s woods!
For other cooking methods read the following suggestions.
cooking is love made visible
the video recipe
techniques & methods
the chef's cooking
You always cook thinking of someone, otherwise you're just preparing food.
method
tradizional
COOKING TIME
12 minutes (al dente)
WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt
DIRECTIONS
The most classic cooking of Italian cuisine
method
passive cooking
COOKING TIME
In boiling water 3 minutes + 10 minutes off the heat
WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt
DIRECTIONS
Ideal cooking to save energy
method
risotto type
COOKING TIME
In boiling water 8 minutes + 6 minutes in the sauce
WATER REQUIRED
1 litre of water for 100g of pasta + 10g of salt
DIRECTIONS
Add cooking water to maintain creaminess
method
one pot pasta
(2 portions)
COOKING TIME
19 minutes directly in the sauce
WATER REQUIRED
750 ml of water for 160g of pasta
+180 g of Elephant Garlic Sauce
+ 10 g of EVO Oil + 5 g of salt
DIRECTIONS
With very acidic ingredients
cooking time may be longer
