To optimize your browsing experience this site uses cookies. By clicking Accept you authorize the use of cookies. More information
Accept
Register
sign in for free to It's Tuscany, discover the beautiful territories of Tuscany, its products and its typical
Private entity
Company
 Subscribe to the newsletter to receive offers on products and news from the territories
By submitting this form you agree to the processing of the personal data above, for the function of the requested service, the data will be protected according to the Decree n 196 of 30 June 2003 Legislative Decree No. 196 of 30/06/2003
 * By ticking the box you agree to  Terms and coditions  of It's Tuscany

Arezzo

News

Maccheroni con l’ocio

The recipe for fresh pasta typical of Arezzo

In Arezzo the macaroni (Maccheroni) are not the simple macaroni that we all know. For centuries, in fact, was handed down a particular recipe featuring fresh pasta that has nothing to do with the cut that we imagine, because around here the macaroni fall into the category "short pasta".

 

A first traditional dish aretina

Around here the macaroni are great squares of pasta fresh, with a side of precise dimensions that never exceed the 7-10 cm. More like the layers of lasagna, but not the same, the macaroni lend themselves perfectly to be topped with a special sauce, strictly local, to preserve the tradition.

 

Ingredients and preparation of Macaroni to the Ocio

The macaroni to the Ocio are prepared with duck sauce, from animals raised in Arezzo and its surroundings. Ideal for all the taste of tradition a km 0, between pasta and homemade sauce.

To prepare this dish is very simple, although you need to have some free time to prepare everything calmly, but above all to ensure the right flavor to the gravy. For the sauce, you need some simple ingredients:

  • A goose of about 3 kg, already cleaned and taken into butchery
  • Onion, celery and carrot
  • 1 glass of Tuscan red wine
  • 2 tablespoons of tomato paste
  • 1 liter of broth, previously prepared
  • Salt, pepper and olive oil

 

Prepare the sauce, and when well browned unite all the meat over high heat. Be sure to turn the meat well previously cut to prevent burning or sticking. While cooking Add the red wine, salt and pepper; lowering the flame leaving everything in the pot for about half an hour, waiting for it to evaporate.

Cooked meat, be sure to cut it as much as possible, letting the texture is similar to a meat sauce, keeping the mixture. At this point you will need to Add the meat back into the pot, add the tomato paste and the hot broth, over low heat, for about three hours, stirring occasionally.

Fresh pasta, which was already allowed to stand and rolled out, it will be the basis of our sauce.

 

So what? We just have to bring everything to the table, sit comfortably and do enjoy our friends one of the tastiest dishes aretine cuisine!

 

 

Photo Credits: [cookaround.com]

Map