Maltagliati with spring onions with tomato sauce and fried artichokes – Italian Cuisine

Maltagliati with spring onions with tomato sauce and fried artichokes


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1) Clean the spring onions, slice and finely chop the softer green part to obtain 4 heaping tablespoons. Strongly knead the flours with the eggs, the yolk, the mince of spring onions, 1 tablespoonoil and a socket of salt, folding the pasta on itself until a homogeneous consistency is obtained. Form a ball, wrap it in plastic wrap and let it rest for at least 30 minutes. Then roll out the pasta into a thin sheet, maximum 2 mm, with the appropriate machine: divide the dough into smaller pieces and pass them between the rollers. Obtain long irregular rhombuses with the toothed wheel and spread them out on the pastry board to let them dry.

2) Slice the white part of the spring onions and stew them in a pan with a few tablespoons ofwater; when the liquid has dried, add 4 tablespoons ofoil and a pinch of salt, then let it fry over low heat for a few minutes. Add the Cherry tomatoes cut in half, a pinch of leaves of Origan and cook for another 5 minutes over high heat, adding a couple of tablespoons ofwater.

3) Meanwhile, clean i artichokes, slice them finely and fry them in oil very hot for 1 minute, until golden and crunchy; then drain them on kitchen paper. Cook the maltagliati in boiling salted water for 2 minutes, drain and toss with the tomato sauce, distributed on plates and garnished with i fried artichokes.


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