Pasta Maltagliata is one of the pastas that is best suited as a base for giving free rein to creativity in the kitchen. Try it au gratin with chicory, anchovies and pecorino cheese.
Recipe categories
Difficulty
Preparation time
50 minutes
Cooking time
30minutes
Nutrition table
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Ingredients
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EVO oil
Value
50 g
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White onion
Value
80 g
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Fresh red chilli pepper
Value
2 g
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Anchovy in oil
Value
60 g
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Garlic
Value
10 g
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Vegetable stock
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100 g
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Field chicory
Value
300 g
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Aged pecorino cheese
Value
40 g
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Rosemary
Value
10 g
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Fresh milk
Value
300 g
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EVO oil (for the béchamel sauce)
Value
30 g
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White flour
Value
30 g
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Salt and white pepper
Value
to taste
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Pecorino cheese and breadcrumbs (for the béchamel sauce)
Value
30 g
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Bacon
Value
4 slices
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Pasta Maltagliata
Value
a piacere
Preparation steps
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Preparation steps:
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https://destinationgustoprod.page.link/u1Nk
Preparation steps template
Short
Preparation steps
Description
In a large pot, cook the pasta sheets for about 4 minutes in salted water and a little EVO oil.
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Then remove them and dry them in a clean napkin.
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In the same water, dip the coarsely chopped chicory and cook it for 4 minutes.
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Drain the chicory and then toss in the fried vegetables. Clean the chicory and roughly chop it. For the chicory: chop the onion and garlic very finely and sauté in a non-stick pan.
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When well wilted, add the chopped anchovy. Wet with the vegetable stock and cook over a gentle heat for 5 minutes.
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Add the blanched and chopped chicory. Season with grated pecorino cheese.
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For the handkerchiefs: divide the pastry into 6 handkerchiefs of 8×8 cm, fill the centre with chicory, fold them into triangles and place them in individual ramekins.
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For the béchamel sauce: boil the milk, season with a little salt and white pepper. Mix oil and flour with a whisk while pouring in boiling milk.
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Cook for a few minutes, avoiding lumps.
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Use the same creamy sauce to glaze individual handkerchiefs and season with pecorino cheese mixed with breadcrumbs.
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Grate in a preheated oven at 180° C for 12 minutes. Garnish with roasted bacon.
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