Maltagliati are a tipical egg-pasta from Emilia Romagna but the main ingredient of this recipe is Trentino Alto Adige I.G.P. Speck!
It’s a flavoured ham, smoked using low-resin wood at a controlled low temperature. Definitely a delicacy! So what are you waiting for? Go and find the nearest Italian salumerie!
FOR THE DOUGH
- 400 g of 00 soft wheat flour
- 4 large eggs
FOR THE SAUCE
- 200 g of D.O.P. Speck (one slice, about 5 mm of thickness)
- 400 g of field mushrooms
- 1 garlic clove
- a sprig of fresh parsley
- Parmigiano Reggiano seasoned 24-30 months
- extra virgin olive oil
prep dough: 35′ sauce: 15′
PASTA: tip the flour on a work surface and make a hollow in the middle of the pile.
Put the eggs in the hollow and gently beat them with a fork, to blend the yolk and the white together. Meanwhile, start to incorporate the flour with your fingers, from the edges to the center of the hollow until you obtain a lumpy mass.
Pull everything together, then knead with both hands, rolling and squeezing for about 15 minutes.
If the dough is too dry, wet your hands with water and continue kneading until you obtain a solid and elastic dough.
Wrap the dough in clear film and leave to rest in the fridge for 20 minutes.
Get the dough out of the fridge, put a sprinkle of flour on the work surface and start rolling the dough out as thinly as possible using a rolling pin. While rolling, move it around so it doesn’t stick to the surface.
Make sure your sfoglia is elastic, thin and smooth, then roughly chop out medium sized pasta scraps.
SAUCE: Clean well the mushrooms and cut them into slices. Heat 5 tbsp of e.v. olive oil in a large pan, then squeeze the garlic clove with a garlic press (if you don’t have it, finely chop the garlic with a knife) and fry it for 2-3 minutes. Now put the mushrooms into the oil,add salt and stir-fry for 10 minutes. Meanwhile, chop Speck into little strips and heat 2 tbsp of e.v. olive oil in another sauce pan. Put the Speck strips into the oil and fry for 7-8 minutes, until they’re crispy. This time don’t add salt.
Bring a large pan of salted water to boil. Drop maltagliati in and drain them one minute after they raise to the surface.
Put maltagliati into the muhrooms pan and sautè for 30 seconds, then plate them and put the Speck strips on top.
Add some Parmesan cheese shavings and sprinkle with pepper and chopped fresh parsley.