Maltagliati with Agretti (Barba di Frate)
A traditional Italian dish that combines freshly made maltagliati pasta with the delicate flavor of agretti, also known as barba di frate, paired with the rich, smoky taste of pancetta and finished with a sprinkle of smoked ricotta. Perfect for a delightful and satisfying meal.
Category: First Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 300g |
| Eggs | 3 |
| Agretti (Barba di Frate) | 400g |
| Smoked Pancetta | 100g |
| Smoked Ricotta | 50g |
| Vegetable Broth | 100g |
| Shallot | 45g |
| Extra Virgin Olive Oil | 30g |
| Salt | To taste |
| Black Pepper | To taste |
Preparation Steps:
-
Prepare the Pasta Dough:
- In a large mixing bowl, combine the 00 flour and eggs. Using a fork, gradually incorporate the eggs into the flour, stirring until the mixture starts to come together.
- Work the dough by hand until you obtain a firm and compact dough ball. Transfer it to a flat work surface and knead for about 10 minutes until smooth and homogeneous.
- Once the dough is ready, divide it into two portions. Roll out each portion into a thin sheet. Then, using a sharp knife, cut the dough into irregular, wide strips, creating the traditional maltagliati shape.
- Arrange the maltagliati on a lightly floured tray and dust them with a little more flour to prevent sticking. Set aside.
-
Prepare the Agretti:
- Trim the reddish, tough ends from the agretti and rinse them thoroughly under running water.
- Steam the agretti for about 3 minutes until they are tender but still slightly crisp. Set aside.
-
Cook the Pancetta and Shallot:
- Slice the shallot thinly and set it aside.
- In a non-stick skillet, heat a bit of olive oil and sautรฉ the pancetta over medium heat until crispy. Remove from the skillet and set aside.
- In the same skillet, add the sliced shallot and cook over low heat for about 10 minutes, allowing it to soften and turn golden. Gradually add the vegetable broth, a little at a time, to help the shallots cook without burning.
-
Combine the Ingredients:
- Add the steamed agretti to the shallot mixture and season with salt and black pepper to taste. Stir gently to combine.
- Add the crispy pancetta to the skillet and mix everything together. Turn off the heat and keep the mixture warm.
-
Cook the Maltagliati:
- Bring a large pot of salted water to a boil. Cook the maltagliati in small batches for about 2-3 minutes, or until they float to the surface and are tender.
- Using a slotted spoon, transfer the cooked maltagliati directly into the skillet with the agretti mixture. Toss gently to combine and ensure the pasta is well coated in the sauce. Let everything cook together for a few seconds to meld the flavors.
-
Finish the Dish:
- Plate the maltagliati with agretti, and top with freshly grated smoked ricotta. Serve immediately while hot, ensuring each bite is a delicious balance of flavors.
Tips:
- For a more intense flavor, feel free to add a pinch of red pepper flakes to the pancetta while itโs cooking.
- If agretti is not available, you can substitute with a combination of spinach and wild herbs for a similar earthy flavor.
- If you prefer a creamier texture, you can add a touch of heavy cream to the sauce before serving.
Enjoy this wholesome Italian dish, where the freshness of agretti meets the rustic charm of homemade pasta and the smokiness of pancetta, all finished with the unique taste of smoked ricotta.
