Pasta e ceci con maltagliati di pasta all’uovo

Pasta e ceci con maltagliati – Rollopack CC BY-SA 4.0

Ingredients for four servings:

boiled chickpeas250 g maltagliati (or a short pasta)
200 g of boiled chickpeas (for us Delikatesse - Bio delì)
25 g of speck (or even better guanciale)
500 ml water
Mr. Mix granulated vegetable stock without glutamate added two teaspoons of soluble vegetable stock cube 
one teaspoon of spices
tomato puree to taste
one shallot
a drizzle of E.V.O. oil
pepper
fresh parsley

How to make Pasta e ceci con maltagliati di pasta all’uovo:

In a small saucepan, bring the water to a boil and dissolve the vegetable stock cube.
In the meantime, in a low saucepan, brown the chopped shallot with a bit of oil. Add the diced speck and cook for a few minutes. Add the chickpeas after rinsing them under running water.
Add the tomato puree, the previously prepared vegetable stock, and the Costa Ligure spice mixture. Cover with a lid and cook over low heat for about 15 minutes.
Cook the frozen maltagliati in boiling salted water with a bit of oil for a few minutes, drain and add to the chickpea sauce. Mix for a few minutes over high heat.
Serve and sprinkle with a bit of pepper and fresh parsley.

From Wikipedia, the free encyclopedia.
When they make tagliatelle, the pasta is rolled and then cut into thin strips to obtain the “tagliatelle.” The left, usually the edges, is cut irregularly to get pieces of pasta completely variable, hence the name. It is primarily the perimeter areas of the sheet; the thickness is also inconsistent. Therefore, they are pieces of egg pasta that differ in shape (rectangle, lozenge, triangle), size, and consistency. Traditionally it is recommended to use the spronella to cut. In Romagna, they are often called puntarine.
The most classic use of maltagliati is with bean soup; however, there are many other recipes.

Regional Recipe from Region Emilia-Romagna

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