MALTAGLIATI PASTA RECIPES

More about "maltagliati pasta recipes"

WINTERTIME ITALIAN WEDDING SOUP | RECIPE - RACHAEL RAY S…

Wintertime Italian Wedding Soup | Recipe - Rachael Ray S… image

Fortifying store-bought stock with a rind of Parmigiano-Reggiano cheese is a great way to intensify the flavor

Provided by The Rachael Ray Staff

Number Of Ingredients 30

Ingredients

1 tablespoon olive oil
1 large head garlic
halved and cloves left in their skins
1 onion
peeled and quartered
1 lemon
sliced into 4 slices
A few stems of parsley
thyme and a large bay leaf
A few white or black peppercorns
1 quart chicken stock plus 3 cups water
1 large chunk of rind from a wheel of Parmigiano-Reggiano cheese
For the Meatballs and Soup:
1/2 to 2/3 cup breadcrumbs
1/3 cup half-and-half
1 pound ground pork
Salt and white pepper
1 egg
About 1/4 teaspoon nutmeg
1 clove garlic
grated or finely chopped
1/2 cup grated Pecorino and/or Parmigiano-Reggiano cheeses
A fat drizzle of EVOO – Extra Virgin Olive Oil
5 to 6 cups chopped
stemmed escarole
cut into bite-sized pieces
1/4 pound maltagliati (torn egg pasta
Buon Italia brand preferred) or broken egg lasagna sheets or other wide egg pasta
Juice of 1 small lemon
to serve

Steps:

Heat oil in a pot over medium-high heat, a turn of the pan
Brown garlic, onion and lemon slices to caramelize surfaces then add herbs, peppercorns, stock, water and, most importantly, the large piece of rind
Simmer 20 minutes then cool and strain
Combine breadcrumbs and cream, and let stand for a few minutes
Fluff moist breadcrumbs with fingertips and add to ground pork in mixing bowl
Add salt, white pepper, egg, nutmeg, garlic, grated cheeses, EVOO and combine well
Bring fortified stock to a low boil, add 3/4-inch rolled meatball/dumplings to the stock as you roll them
Simmer 3-4 minutes then add pasta and cook 3-4 minutes more
Wilt greens into soup, add lemon juice and serve in shallow bowls

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