Rustic maltagliati pasta with squash and chilli recipe | EUROtoday
Maltagliati is a rough-cut, squarish pasta standard in Italy’s Emilia-Romagna area. Cipriani Food calls its model tagliardi (out there on-line and fast to prepare dinner) and I actually like utilizing it in vegetable pasta dishes like this or with a meat ragu base.
If you’ll be able to’t discover this, prepare dinner lasagne sheets and minimize them into irregular squares or rectangles about 2.5-3cm large. You can minimize your squash to the scale and form of the pasta.
Timings
Prep time: 10 minutes
Cook time: 20 minutes
Serves
4
Ingredients
- 500g butternut squash, or different candy orange-fleshed squash selection, peeled and seeds eliminated (about 300g after prep)
- 200g malted
- 1 medium pink chilli, finely chopped, seeds and all
- 100ml extra-virgin olive oil
- 100g butter
- 2 tbsp finely chopped parsley
- 2 tbsp pumpkin seeds, flippantly toasted and roughly chopped
- 50g Parmesan, freshly grated, plus extra to serve
Method
- Cut the 300g squash flesh into tough 2.5-3cm squares after which into skinny slices in order that they resemble the items of pasta; I take advantage of a mandoline for this.
- Bring a pan of salted water to the boil and blanch the items of squash for a minute or two, then take away with a slotted spoon onto a plate or tray.
- Cook 200g pasta in the identical water in response to the packet directions, till al dente, then drain, reserving slightly of the water for the sauce.
- Put the finely chopped pink chilli, 100ml oil, 100g butter and 60-70ml of the saved pasta water in a pan and convey to the boil.
- Add the pasta and squash and season. Stir rigorously over a low warmth for 2-3 minutes then stir in 2 tbsp chopped parsley, 2 tbsp toasted and chopped pumpkin seeds and 50g freshly grated Parmesan.
- Stir effectively and serve with additional grated Parmesan.
https://www.telegraph.co.uk/recipes/0/rustic-maltagliati-with-squash-and-chilli-recipe/