Pici with garlic and Occelli® al Barolo”


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Pici with garlic and Occelli® al Barolo”


Ingredients (4 portions)
for the Pici:

350 gr of plain flour (“00”)
150 gr of durum wheat
270 ml of warm water
n.3 tablespoons of extra virgin olive oil
salt as needed
for the garlic sauce
n. 15 tomatoes
n.15 cloves of garlic
oil as needed
salt as needed
Occelli® al Barolo gr 140


Put both flours in a bowl and make a well in the centre, add the oil and salt. Incorporate the water a little at a time and mix well together to a smooth dough. Leave to rest for 15 minutes.
Take the dough and roll to the thickness of 0,5 cm. Lightly flatten with a rolling pin and then cut into strips. Place the pici (the strips) on to a floured surface.
For the garlic sauce: take 15 tomatoes and 15 cloves of garlic. Put a little oil in a saucepan and add the whole garlic cloves, peel the tomatoes and cut them into small cubes. When the garlic is hot add the tomatoes to the saucepan. Cook over a gentle heat for 40 minutes and season to taste.
Boil the pici in plenty of salted water for about 7 minutes, drain and toss together with the tomato sauce.
Serve the pici on flat plates and sprinkle with shavings of Occelli® al Barolo.

For this recipe the following have been used:

Occelli® al Barolo


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