Tag: Maltagliati

Maltagliati of buckwheat, pumpkin and baby spinach – Italian Cuisine

Ingredients for 4 people

Maltagliati of buckwheat, pumpkin and spinach, the preparation

1) Arrange the two types of flour on the work surface, form a dimple in the center and pour in 210 ml of warm water with a pinch of salt: collect the flour with one hand towards the center and with the other continue to add the water little by little. Start mixing the ingredients and knead until you get a smooth and elastic ball; wrap it in plastic wrap and let it rest for 30 minutes.

2) Meanwhile cut the pumpkin into slices and brown it in one no stick pan with a drizzle of oil, peeled garlic and sprigs of rosemary; add a pinch of salt, pepper and cook until cooked, but still consistent. Remove half of the pumpkin from the pan and continue cooking for the rest, adding a ladle of water. When it is tender, transfer it to the glass of mixer and reduce it in cream.

3) Roll out the dough thickness of 2 mm on the floured work surface with a rolling pin (or pass the dough through the rollers of the special machine, gradually reducing the thickness); then obtained from puff pastry many squares using a smooth-edged pastry cutter wheel.

4) Coarsely chop the hazelnuts and toast them in the pan where you cooked the pumpkin (clean it with a sheet of absorbent paper and grease it again with a little oil), then add the pumpkin kept aside and the baby spinach: leave on the flame for only a few seconds.

5) Cook the maltagliati in plenty of boiling salted water for 2-3 minutes and drain when al dente: toss with the pumpkin cream, then add the rest of the sauce. Stir, complete with ground pepper and serve.

Posted on 11/26/2021

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

Ingredients for 4 people

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.

Recipe Maltagliati with cuttlefish ink with wine sauce and peas – Italian Cuisine

Ingredients

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
laurel
extra virgin olive oil
salt
black peppercorns

Duration: 1 h 15 min

Level: Medium

Doses: 4 people

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.

Ingredients for 4 people

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