Montepulciano-style fresh pasta (Pinci di Montepulciano) from Giuliano Bugialli's Foods of Tuscany by Giuliano Bugialli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 25, 2012

    p. 131 Yearning for some time in the Tuscan sun, this dish was the closest we could come to replicating the experience we so love! Though we didn’t make our own Pinci this time around, the store bought version sufficed and the sauce for this dish was outstanding! I loved the notion of grinding your own meat for this dish and once that’s out of the way, the recipe comes together quite quickly. Despite a fairly short cooking time, the sauce is rich with robust flavours that paired perfectly with our ’06 Brunello. While some Tuscan ragus can be very meat-forward, this was beautifully balanced and I can’t help but think the chicken and prosciutto played a roll in moderating the flavours. Truly scrumptious, a real favourite.

  • Breadcrumbs on April 16, 2011

    p. 131 - Note: GB has you grind the beef and chicken breast together using a meat grinder.

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