- 300 g dry white wine
- 200 g shelled peas
- 200 g 00 flour plus a little
- 150 g re-milled durum wheat semolina
- 150 g milk
- 120 g onion
- 50 g cream
- 10 g trout eggs
- a sachet of squid ink
- extra virgin olive oil
- black peppercorns
For the cuttlefish ink maltagliati recipe, pour the flour and semolina, 175 g of hot water, 10 g of oil, the cuttlefish ink and a pinch of salt into the mixer; knead with the hook whisk, transfer the dough to the floured work surface, knead it again briefly by hand, then collect it into a ball, wrap it in cling film and let it rest for 30 '.
Meanwhile, brown the chopped onion in 30 g of oil with a bay leaf, a generous grinding of pepper and salt; add the wine and cook for 20 'over low heat, until the wine is completely reduced and the onions have not fallen apart. Add the milk and cream, remove the bay leaf, bring back to the boil, turn off and blend in cream. Boil the peas for 5 'in boiling salted water.
Roll out the dough not too thin, cut it into large lozenges and boil for 2 'in boiling salted water. Drain the maltagliati, toss with the wine sauce and peas, and decorate with trout eggs before serving.
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