Maltagliati Casserole (Sformato di Maltagliati)
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 type) | 110g |
| Eggs | 55g |
| Ground beef | 250g |
| White onions | 40g |
| Celery | 40g |
| Carrots | 40g |
| White wine | 20ml |
| Bay leaves | 2 |
| Fresh rosemary | to taste |
| Extra virgin olive oil | 45g |
| Salt | to taste |
| Black pepper | to taste |
| Vegetable broth | 45ml |
| Carrots (for vegetable filling) | 80g |
| Round zucchini | 158g |
| Cherry tomatoes | 80g |
| Extra virgin olive oil | 20g |
| Salt | 1 pinch |
| Black pepper | 1 pinch |
| Whole milk | 250g |
| Butter | 25g |
| All-purpose flour (for roux) | 25g |
| Ground nutmeg | to taste |
| Grana Padano cheese (grated) | 40g |
Preparation Steps
Step 1: Preparing the Fresh Egg Pasta
Begin by preparing the fresh egg pasta. In a large mixing bowl, place the flour and create a well in the center. Crack the egg into the well and begin mixing the ingredients by hand. Gradually incorporate the flour into the egg. Keep a small bowl of warm water nearby in case you need to adjust the consistency of the dough. If the dough feels too dry or tough, add a little warm water to achieve the right texture. Once combined, knead the dough on a clean surface until smooth and uniform. Shape the dough into a ball and cover it with a damp cloth or plastic wrap, allowing it to rest for about 30 minutes.
Step 2: Preparing the Ragu
While the dough rests, prepare the meat sauce. Finely chop the onions, celery, and carrots. Heat olive oil in a pan and briefly sauté the vegetables, adding a splash of vegetable broth to help them soften. Once the vegetables have softened, add the ground beef to the pan. Cook until the meat begins to brown, then deglaze with white wine. Add rosemary, bay leaves, salt, and pepper to taste. Continue cooking the mixture, gradually adding more vegetable broth to help the meat cook through and remain moist. Simmer for about 15-20 minutes to let the flavors meld.
Step 3: Preparing the Vegetables
Next, prepare the vegetable filling. Finely chop the carrots and zucchini, then heat some olive oil in a pot. Add the carrots and cook for a few minutes before adding the zucchini. Stir occasionally, cooking until the vegetables are softened and beginning to brown. Set the vegetables aside for later use.
Step 4: Preparing the Bechamel Sauce (White Sauce)
For the creamy bechamel sauce, melt the butter in a small saucepan over medium heat. Add the flour to create a roux, stirring constantly until the mixture turns golden and fragrant, about 2-3 minutes. Gradually add the warm milk to the roux, whisking continuously to prevent lumps. Continue to cook for about 5-6 minutes until the sauce thickens and begins to simmer. Add a pinch of nutmeg for flavor, then remove from heat and set aside.
Step 5: Preparing the Maltagliati Pasta
Now, return to the rested pasta dough. Divide the dough into two pieces. Roll out one piece with a rolling pin to a thickness of about 1-2mm. Cut the rolled dough into irregular, wide strips—these are the “maltagliati” (meaning “badly cut” in Italian). Place the pasta strips on a floured tray, making sure they don’t stick together. Repeat the process with the second portion of dough.
Step 6: Cooking the Pasta
Bring a large pot of salted water to a boil. Cook the maltagliati in batches for just a few minutes, as the fresh pasta cooks quickly. Once cooked, use a slotted spoon to transfer the pasta into a bowl and drizzle with a little olive oil to prevent sticking.
Step 7: Assembling the Casserole
Preheat your oven to 220°C (425°F). Lightly grease four individual ramekins (about 7 cm high and 9 cm in diameter) with butter. Start by adding a spoonful of the bechamel sauce at the bottom of each ramekin. Next, layer in a portion of the cooked vegetables, followed by some ragu and a spoonful of pasta. Continue layering in this order—bechamel, vegetables, ragu, pasta—until the ramekins are filled. Top each casserole with a small amount of grated Grana Padano cheese.
Step 8: Gratinating the Casserole
Place the ramekins on a baking tray and put them in the preheated oven. Grill the casseroles for about 5 minutes or until the top is golden and bubbling.
Step 9: Serving
Remove the casseroles from the oven and allow them to cool slightly before serving. These maltagliati casseroles are a perfect dish for a cozy meal, packed with flavors from the savory ragu, creamy bechamel sauce, and tender vegetables.
Enjoy your delicious Sformato di Maltagliati, a comforting and rich Italian casserole that’s perfect for family meals or special occasions!
