Maltagliati pasta with plaice

Type of recipe: First courses

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Preparation method:

For the pasta: place the flour on a pastry board, forming a well in the centre. Break the eggs into the well and knead to form a smooth dough. Roll out the pasta and cut into irregular pieces using a pasta cutter to create the typical “maltagliati” shapes.

For the sauce: fry the chopped onion in a little oil in a saucepan and add ¾ of the plaice fillets. Season with salt and pepper and a little thyme and oregano and then the white wine. Cut the cherry tomatoes into quarters and add to the sauce with the pitted and chopped olives and cook for a while longer.

Cook the pasta shapes in plenty of boiling salted water, drain and toss into the pan with the sauce. Quickly fry the remaining plaice fillet in a little oil with chopped onion and a little wine and use to garnish the pasta before serving.

Preparation method:

For the pasta: place the flour on a pastry board, forming a well in the centre. Break the eggs into the well and knead to form a smooth dough. Roll out the pasta and cut into irregular pieces using a pasta cutter to create the typical “maltagliati” shapes.

For the sauce: fry the chopped onion in a little oil in a saucepan and add ¾ of the plaice fillets. Season with salt and pepper and a little thyme and oregano and then the white wine. Cut the cherry tomatoes into quarters and add to the sauce with the pitted and chopped olives and cook for a while longer.

Cook the pasta shapes in plenty of boiling salted water, drain and toss into the pan with the sauce. Quickly fry the remaining plaice fillet in a little oil with chopped onion and a little wine and use to garnish the pasta before serving.