Maltagliati with salami paste

Type of recipe: First courses

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Preparation method:

For the pasta: put the flour on a work surface, add the eggs and a pinch of salt and knead to obtain a smooth dough. Chill in the fridge for about 1 hour. Roll out the pasta and cut haphazardly to create the typical “maltagliati” shapes

For the sauce: in a pan sauté the leek in some extra-virgin olive oil for 3 minutes. Add the minced pork meat and brown for 10 minutes with a drop of red wine. Add the tomato sauce, bay leaves, a pinch of black pepper and one of fine salt. Cook for 30 minutes to an hour, as preferred.

Cook the pasta in plenty of boiling, salted water and drain. Toss pasta in a pan with a drop of olive oil and the sauce for 2-3 minutes and serve with a little grated Parmesan cheese PDO.

Preparation method:

For the pasta: put the flour on a work surface, add the eggs and a pinch of salt and knead to obtain a smooth dough. Chill in the fridge for about 1 hour. Roll out the pasta and cut haphazardly to create the typical “maltagliati” shapes

For the sauce: in a pan sauté the leek in some extra-virgin olive oil for 3 minutes. Add the minced pork meat and brown for 10 minutes with a drop of red wine. Add the tomato sauce, bay leaves, a pinch of black pepper and one of fine salt. Cook for 30 minutes to an hour, as preferred.

Cook the pasta in plenty of boiling, salted water and drain. Toss pasta in a pan with a drop of olive oil and the sauce for 2-3 minutes and serve with a little grated Parmesan cheese PDO.