Romagna-style Maltagliati with Vegetables

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MASTERY Level
100 min
736 Views
 
MASTERY Level
0 People
100 min
INGREDIENTS for 0 people
  • 2 lb spinach
  • 7 oz all-purpose flour
  • 4 cups meat broth
  • 2 eggs
  • 1 handful grated Parmigiano Reggiano cheese
  • tomato sauce
  • onion
  • carrot
  • celery
  • nutmeg
  • lemon zest
  • olive oil
  • salt
Preparation

To prepare the “maltagliati romagnoli”, mix the flour with the eggs, cheese, grated lemon and nutmeg, salt, and water to obtain a consistent dough. Chop this up to obtain some tiny pellets. Meanwhile, sauté in olive oil some chopped onion, celery and carrot, add the paste, and cook for 15-20 minutes. Lastly, mix in the finely chopped raw spinach and leave to cook for another 30 minutes. Cook the “maltagliati” in the stock and as soon as the first bubbles appear, pour the spinach puree prepared previously into the pot and serve immediately.

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