Sugo all’aglione


Descrizione:

La pasta all’aglione è un primo piatto della tradizione toscana. Questa ricetta prevede l’uso di ingredienti base della cucina italiana: olio extra vergine di oliva, aglio e pomodori che ricordano la soleggiata campagna toscana; da accompagnare con i nostri Pici classici.


Informazioni tecniche:

Vasetto in vetro

180 gr

Quantità

6 pz.


RICHIEDI INFORMAZIONI
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    More informations
    The real game sauces of the Tuscan culinary tradition... and Lard Pesti!


    The secret of our sauces....is a non-secret: the meats are top quality, the recipes are homemade. That's all, nothing more. A cooking sauce is made with freshly chopped vegetables (onion, celery, carrot, etc.). When they are well wilted, the meat is added to do the first cooking. The meat thus minced finishes cooking very slowly with the addition of a little tomato (very little) wine, and the other ingredients needed for the recipe. The long cooking time (about 5 hours) and the consistency of the sauce is the best guarantee for a strong flavour and a truly home-made quality like in the old days. Tutti i sughi non contengo coloranti conservanti o aromi artificiali. Il pesto o crema di lardo è una squisità preparazione della tradizione salumiera toscana. In pratica abbiamo preso il lardo, lavorandolo con un prodcedimento simile a quello di Colonnata, dopo la stagionatura lo pestiamo riducendolo in una crema, un balsamo che poi viene invasettato con i suoi aromi di stagionatura o anche con il tartufo. It is used spread on warm bread or on freshly grilled meat


    Grand Renaissance Banquet" sauces and pates for pasta and crostoni
    These sauces can rightly be described as pre-Columbian preparations, as they do not contain tomato. It is important to remember that the recipe for Duck à l'Orange is Florentine and not French. In fact, Paparo al Melarancio graced the tables of the nobles of the seignory long before those of the French who began to enjoy it when Catherine de Medici married the King of France and instructed the court cooks in preparations such as crespelle (crepes) balsamella (besciamel) ice cream, puffed pastry (bignet) and many others. Other truly unique products make up this line that we can define as 100% Tuscan and Florentine, the Cinta Senese sauce (or Cinto Toscano pork), the Chianino beef sauce, i.e. cooked with Brunello, and then 4 patés with an ancestral recipe, Il Patè Rinascimentale di Cinghiale, based on Artusi's recipe for wild boar or hare in dolceforte, which also included chocolate, spices, sultanas and pine nuts, the Classic Wild Boar Pate, the Pheasant Pate with Vernaccia di San Gimignano, and then the highly refined Pheasant Pate with Truffle. Our renaissance sauces and pates are cooked slowly in aluminium pans just like at home, they are packaged by hand and are truly the ultimate expression of Tuscan gastronomic tradition. If you want to taste something truly typical and immerse yourself in authentic flavours, all you have to do is try them.


    The Vegetable Caviar Fantasy and high quality raw materials. Vegetable Caviar is not made from fish eggs, but takes this name because of its consistency that makes it resemble the famous fish product. We produce it in three versions, Green Caviar of Courgettes, made with fresh vegetables grown in the open field and with chopped herbs that also contain mint and some anchovies in oil, Red Caviar of Peppers, also made in July with fresh vegetables, and Black Caviar of Aubergines with field herbs and anchovies. Caviar is excellent on bread or as an accompaniment to grilled or fried meat. It may seem trivial to many, but we only use fresh vegetables for this kind of pâté, this kind of sauce, but we are not the only ones to do this as they all use semi-finished products, i.e. vegetable pastes made from milled vegetables from abroad, China, Turkey, Morocco, etc. We, on the other hand, take fresh field vegetables and not greenhouse vegetables, clean them and pass them through the mincer in order to have excellent aromas and flavours and a special consistency, of caviar precisely.


    Crostini toscani di fegatini di pollo e Patè

    Una linea di patè toscani molto completa e con ricette davvero fedeli alla tradizione toscana. Proponiamo infatti il Crostino Toscano di Fegatini nella versione più antica riprendendo la ricetta dal libro dell Artusi (molto simile a quella di mia nonna) che prevedeva anche la ricottura del patè di fegatini fino appunto a farlo diventare un crostino nero, quindi bello scuro e denso "a pallini". Il Cibreo è una ricetta tradizionale fiorentina, abbiamo ripreso la ricetta dal Libro dell'Artusi, si tratta in pratica dell'antenato del crostino toscano, è sempre a base di rigaglie di pollo (abbiamo eliminato quelle che oggi non sarebbero gradite) cipolla, vinsanto, limone ecc, nella preparazione originale andrebbe scaldato il prodotto in un padellino, una volta tolto dal fuoco si aggiunge un tuorlo d'uovo e succo di limone amalgamando a formare una crema da spalmare su pane arrostito, è una vera delizia! It is said that Catherine de' Medici, bride of the King of France was so fond of this dish that she once almost died of indigestion, and it was thanks to this preparation that the court quoi learned to make fricassee.


    Tomato Sauces
    Only and exclusively Italian tomatoes, local oil, slow cooking in an aluminium pan as at home and a lot of patience and experience. These are the main ingredients of our tomato-based sauces. To the classic Sienese aglione sauce (excellent with pici) we have added our own recipe with fresh cherry tomatoes picked in August in the open field and two other classic sauces. They are good simple and like home-made, or rather, in a house where you eat well.


    Serving suggestions
    We recommend ALWAYS heating the sauces in a pan with a little oil and two tablespoons of water and then tossing the pasta "al dente", the patés are heated by pouring the contents into a pan with a little good oil and water and then spreading them on fresh bread or "arrostino" like bruschetta, if you like you can add a little good oil on the vegetable ones.


    Grand Renaissance Banquet" sauces and pates for pasta and crostoni
    These sauces can rightly be described as pre-Columbian preparations, as they do not contain tomato. It is important to remember that the recipe for Duck à l'Orange is Florentine and not French. In fact, Paparo al Melarancio graced the tables of the nobles of the seignory long before those of the French who began to enjoy it when Catherine de Medici married the King of France and instructed the court cooks in preparations such as crespelle (crepes) balsamella (besciamel) ice cream, puffed pastry (bignet) and many others. Other truly unique products make up this line that we can define as 100% Tuscan and Florentine, the Cinta Senese sauce (or Cinto Toscano pork), the Chianino beef sauce, i.e. cooked with Brunello, and then 4 patés with an ancestral recipe, Il Patè Rinascimentale di Cinghiale, based on Artusi's recipe for wild boar or hare in dolceforte, which also included chocolate, spices, sultanas and pine nuts, the Classic Wild Boar Pate, the Pheasant Pate with Vernaccia di San Gimignano, and then the highly refined Pheasant Pate with Truffle. Our renaissance sauces and pates are cooked slowly in aluminium pans just like at home, they are packaged by hand and are truly the ultimate expression of Tuscan gastronomic tradition. If you want to taste something truly typical and immerse yourself in authentic flavours, all you have to do is try them.


    The Vegetable Caviar
    Fantasy and high quality raw materials. Vegetable Caviar is not made from fish eggs, but takes this name because of its consistency that makes it resemble the famous fish product. We produce it in three versions, Green Caviar of Courgettes, made with fresh vegetables grown in the open field and with chopped herbs that also contain mint and some anchovies in oil, Red Caviar of Peppers, also made in July with fresh vegetables, and Black Caviar of Aubergines with field herbs and anchovies. Caviar is excellent on bread or as an accompaniment to grilled or fried meat. It may seem trivial to many, but we only use fresh vegetables for this kind of pâté, this kind of sauce, but we are not the only ones to do this as they all use semi-finished products, i.e. vegetable pastes made from milled vegetables from abroad, China, Turkey, Morocco, etc. We, on the other hand, take fresh field vegetables and not greenhouse vegetables, clean them and pass them through the mincer in order to have excellent aromas and flavours and a special consistency, of caviar in fact.

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