Ristorante Corte di Giarola
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 400g flour
  • 4 eggs
  • pinch of salt

For the sauce

  • 1 leek
  • 300g minced pork (mix for salami)
  • ½kg tomato sauce
  • 2 bay leaves
  • extra-virgin olive oil
  • salt and pepper
  • grated Parmesan cheese PDO
Accompanying wines:
Colli di Parma DOC Lambrusco

Maltagliati with salami paste

Fresh homemade and hand-rolled pasta

Type of recipe: First courses


Click on the photos to enlarge

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.



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