Maltagliati with Fish Ragù
Category: Pasta Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 400g |
| Eggs | 210g |
| Salt (for dough) | A pinch |
| Semolina flour (for dusting) | As needed |
| Shrimp | 200g |
| Salmon trout (or any trout) | 150g |
| Sole (or platessa) | 150g |
| Extra virgin olive oil | 50g |
| White onions | 30g |
| Carrots | 30g |
| Celery | 30g |
| Garlic | 1 clove |
| Tomato passata (tomato puree) | 400g |
| Dry white wine | 50g |
| Thyme | 1 sprig |
| Salt (to taste) | As needed |
| Black pepper | To taste |
| Sugar | ¼ tsp |
Instructions:
-
Prepare the pasta dough:
Start by making the maltagliati dough. In a large mixing bowl, combine the all-purpose flour, eggs, and a pinch of salt. Use your hands to knead the mixture into a smooth dough. Once the dough comes together, form it into a ball. -
Shape the maltagliati:
Roll out the dough on a lightly floured surface using a rolling pin until it’s about 1/8 inch thick. Cut the dough into irregular, rustic strips of about 2-inch lengths to create the maltagliati. This shape is typically jagged and uneven, which is characteristic of the traditional cut. Dust the pasta pieces with semolina flour as you go to prevent them from sticking together, and set them aside on a tray. -
Prepare the fish:
Take the salmon trout and sole fillets, carefully removing the skin by running a knife between the flesh and the skin. Cut the fish into small cubes. Next, peel and devein the shrimp, removing the heads, shells, and tails. Slice open the shrimp along the back and gently pull out the dark vein. -
Prepare the vegetables:
Peel the carrots and cut them into small cubes. Chop the onion and celery in similar small sizes. Place the chopped vegetables along with the garlic in a food processor and pulse to finely chop. -
Cook the fish ragù:
Heat the extra virgin olive oil in a large pan over medium heat. Add the shrimp and fish pieces to the pan and cook them for about 5 minutes, allowing them to turn golden. Pour in the white wine, allowing it to sizzle and reduce slightly. Add a pinch of salt, a few cracks of black pepper, and the thyme sprig. Let the fish and shrimp cook for 10-15 minutes, turning them gently to ensure they cook evenly. -
Cook the vegetables:
In a separate pan, sauté the vegetable mixture (onions, carrots, celery, and garlic) in olive oil until soft, about 5 minutes. Add the tomato passata to the pan and stir to combine. Simmer the tomato sauce for 10-15 minutes, adding a pinch of sugar to balance the acidity. -
Cook the pasta:
Meanwhile, bring a large pot of salted water to a boil. Drop the maltagliati pasta into the water and cook for about 3 minutes or until al dente. Once ready, drain the pasta, reserving some cooking water. -
Combine the pasta and ragù:
Add the cooked maltagliati to the pan with the fish ragù. Toss gently to combine, adding a little pasta cooking water to achieve the desired sauce consistency. Let the pasta absorb the flavors for a minute or two. -
Serve:
Serve the maltagliati with fish ragù immediately, garnishing with a little extra thyme if desired.
Enjoy this flavorful, rustic pasta dish that’s perfect for a seafood lover’s dinner. The combination of tender fish, succulent shrimp, and a rich, savory tomato sauce will surely impress.
This recipe for Maltagliati with Fish Ragù is ideal for a cozy family meal or special occasion, offering a balance of fresh seafood and hearty pasta. The combination of homemade maltagliati with a rich fish ragù is a traditional yet refined dish that will transport your taste buds to the shores of Italy. Enjoy this deliciously comforting dish with a glass of white wine to complement the flavors.
