HOW TO PREPARE
We sift the flour on a wooden pastry board, arranging it in a fountain in which we will add a glass of water, a pinch of salt and black pepper, two soup spoons of extra virgin olive oil and a whole egg.
Then we hard work the mixture, incorporating more flour if necessary, until we have a smooth, homogeneous and sufficiently elastic dough.
Let rest the dough in the refrigerator for about an hour and then proceed making “Pici”: remove a piece of dough, brush it with very little oil and work it on a pastry board, stretching it out gradually with a twisting motion, trying to thin it into large spaghetti (few millimeters 3/5 mm.)
Well wash vegetables and proceed to clean and cut them into cubes about 5 mm per side, then place them on the bottom of a medium-height pan; sprinkle with extra virgin olive oil, add a pinch of salt, black and red pepper.
We start brazing vegetables over moderate heat until they’ll begin to brown slightly. We add to the sauté Chianina meat, previously prepared by cutting it with the knife into cubes (as vegetables size).
Procediamo la cottura a fuoco vivo, rosolando bene la carne, aromatizzando con qualche punta di rosmarino, fino a che la carne stessa non avrà preso un bel colore brunito. Irroriamo con il Vino Nobile fino a coprire la carne stessa e cuociamo a fuoco moderato fino alla riduzione completa del vino. Aggiungiamo quindi la polpa dei pomodori pelati, sale e pepe quanto basta e portiamo a fine cottura a fuoco moderato. Continue the cook over high heat, well browning the meat and flavoring with some rosemary, until the meat will take a beautiful burnished color. Sprinkle with Vino Nobile to cover the meat and cook over moderate heat until complete reduction of the wine. Then add the peeled tomato pulp, salt and pepper and bring to end’s cooking over moderate heat.