A Celtic colours fresh pasta with mega umami
ingredienti per 4 porzioni (costo circa 2 € ap)
- Sale
- 250 g fresh pasta (without eggs)
- 250 g fresh spinach pasta
- 1 shallot
- 100 g di guanciale
- Olio d´ oliva EV
- 40 g di Parmigiano Reggiano
- Pepe nero
Have you ever think to combine two different colours of pasta in the same dish? You have to try it, not only for visual reasons. Actually the two kinds of pasta create an aromatic alternation which makes the dish less boring, as every bite is a little bit different than the previous one.
So, after having learnt how to prepare the perfect fresh pasta, reading the special very analytic article qui, start to combine different kinds of fresh pasta, pe carrot and nettle or beetroot and mint etc. BUT BEWARE. All pastas must have the same shape in order to be homogeneously cooked.
Coloured pastas can be prepared two ways:
a) With the mixing of the dough with the cooked and minced product, something that is aromatically better but more difficult as the additional product changes pasta hydration, something that can provoke problems to non experienced cooks and
b) With the preparation of a powder (through an dehydrator) and the direct stirring of it in the flour, something fool proof even for a beginner.
So read our bible of fresh pasta and all of your questions and queries will be resolved.
Maltagliatti may be the most easy to make fresh pasta shape. Its name means “badly cut”, so you understand that is something that has not a strict form. Usually they are triangles or squares or triangles and squares, or whatever we want!!!!! The only thing that we have to take care is that maltagliati always have the same thickness, in order to be boiled uniformly. Today, I have cut the pasta sheets in rectangular shapes.
Guanciale is a cold cut made of the pork cheek. It is full of collagens, something that makes it unique for use in pasta and soup dishes. Italian stars, carbonara and amatriciana are prepared with guanciale. Today we will not cut the guanciale in dice as usual but in small pieces as we want it to get stuck to the maltagliati.
In a skillet we add some olive oil and after a while we add the guanciale and the shallot, which must be previously minced. We cook in low heat, till the shallot becomes transparent adding some more oil if required.
Meanwhile we boil the maltagliati for a couple of minutes. We carry them in the skillet and we start to mantecare them with some boiling water and the parmigiano.
We put them on plates, we garnish with crushed pepperoncino and we serve.
