Maltagliati with Salmon, Porcini Mushrooms, and Confit Cherry Tomatoes
Category: First Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 350g |
| Semolina flour | 50g |
| Eggs | 4 |
| Cherry tomatoes | 500g |
| Sugar | 125g |
| Thyme | 2 sprigs |
| Extra virgin olive oil | 35g |
| Oregano | 2g |
| Fine salt | 10g |
| Black pepper | 5g |
| Salmon fillets | 230g |
| Porcini mushrooms | 450g |
Instructions
-
Preparing the Confit Cherry Tomatoes:
- Begin by washing the cherry tomatoes thoroughly under cold running water, then dry them with a clean cloth. Cut them in half and place them on a cutting board.
- Arrange the halved tomatoes, cut side up, on a baking sheet lined with parchment paper. Season with salt and pepper to taste.
- Sprinkle the tomatoes with finely chopped thyme and oregano, then evenly distribute the sugar over them. Drizzle the olive oil over each tomato.
- Roast the tomatoes in the oven at 120°C (250°F) for about 2 hours, or until they become tender and slightly caramelized. Set them aside once done.
-
Preparing the Maltagliati Pasta:
- On a clean work surface, sift the all-purpose flour and semolina flour together. Form a mound with the flour and create a well in the center.
- Crack the eggs into the well. Using a fork, start gently incorporating the flour into the eggs. Gradually add the remaining eggs, mixing with the fork until the dough begins to come together.
- Once the dough starts forming a rough ball, knead it with your hands for about 10 minutes. Push and fold the dough with the palms of your hands until it becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
-
Rolling and Cutting the Pasta:
- After the dough has rested, divide it into three portions. Lightly flour your work surface with semolina flour and roll each portion of dough into a thin rectangle, aiming for a thickness of around 1.5mm (you should be able to see the shadow of your hand through the dough).
- Alternatively, you can use a pasta machine to roll the dough to the thinnest setting, dusting it with semolina flour as needed.
- Lay each sheet of pasta on the work surface and cover with a clean kitchen towel. Roll out the other portions in the same manner, stacking them with a towel between each layer.
- Once the sheets are ready, cut them into 3 cm wide horizontal strips, then cut diagonally into 2 cm wide strips to form irregular pasta shapes known as maltagliati.
- If necessary, briefly rinse the pasta under cold water to remove excess flour.
-
Cooking the Pasta:
- Bring a large pot of salted water to a boil. Add the maltagliati and cook for about 2-3 minutes, or until al dente. Drain and set aside, reserving a bit of the cooking water.
-
Preparing the Salmon:
- Check the salmon fillets for any pin bones, removing them carefully with kitchen tweezers. Use a sharp knife to remove the skin from the fillets.
- Cut the salmon into bite-sized pieces.
-
Cooking the Porcini Mushrooms and Combining the Ingredients:
- In a large skillet, heat a bit of olive oil over medium heat. Add the sliced porcini mushrooms and cook for about 5 minutes, stirring occasionally until softened.
- Add the confit cherry tomatoes to the skillet with the mushrooms. Follow by adding the salmon pieces, stirring gently.
- Pour in a bit of the reserved pasta cooking water if the mixture seems dry, then toss everything together to combine and allow the flavors to meld for about 2 minutes.
-
Serving:
- To serve, place a 10 cm diameter ring mold on each plate. Fill the mold with the maltagliati pasta, then gently remove the mold.
- Spoon the salmon, porcini mushrooms, and confit cherry tomato mixture on top of the pasta. Garnish with fresh herbs if desired.
Enjoy your Maltagliati al salmone, porcini e pomodorini confit – a deliciously rich and comforting dish combining the delicate flavors of salmon, the earthiness of porcini mushrooms, and the sweetness of slow-roasted cherry tomatoes.
This recipe for Maltagliati with Salmon, Porcini Mushrooms, and Confit Cherry Tomatoes combines fresh homemade pasta with savory, earthy porcini mushrooms, tender salmon, and vibrant roasted tomatoes. Perfect for a cozy, elegant first course, it brings a taste of the Italian countryside to your table with a sophisticated twist.
