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Timbale of maltagliati with green beans, potatoes, ROE and raspadura

A plate ' recovery’ but tasty and very quick to prepare: maltagliati with eggs, the classic leftover when I make homemade ravioli (but you can use any pasta please), with green beans and potatoes, all creamed with grated and enriched by a beautiful raspadura lodigiana ROE, that never fails. I served in the form of timbale, but it's yummy and more practical served just creamed. The green beans are in season and this is an alternative to the classic pasta with green beans and tomatoes: I boiled them, together with potatoes, directly in the water where I throw the dough. No butter to cream it all, the racy and the dish is ready raspadura: It remains only to scrape a little’ ROE and delight you. If you avoid the ROE even vegetarians will find it yummy.

Ingredients for 4 people: 

  • 350 grams of egg maltagliati(for egg pasta recipe click here on the basics)
  • 4 potatoes
  • 250 grams of beans
  • mullet roe as required
  • raspadura Lodi, to taste
  • 30 grams of butter
  • salt and pepper

Clean green beans and cut them into pieces of about 1,5 cm long, Peel and make into small cubes and potatoes. Heat a saucepan full of salted water and bring to a boil: pour the beans and potatoes and cook for 10 minutes, then join the maltagliati pasta and Cook. Drain the pasta with vegetables al dente and set aside the cooking water. Stir the pasta with the butter and blend away off a little’ cooking water: the potatoes will melt and, together with the butter and water to cooking, will form a sort of cream. Join abundant raspadura or grated Parmesan cheese and pepper according to your taste.

Serve the pasta after it has been powdered with the ROE and topped with another little’ by raspadura.

THE PAIRING: We propose a wine of Sardinia that derives from a vine until recently threatened with extinction. The Semidano Mogoro Doc superiore, produced by Cantina sociale di Mogoro: the wine is called Puisteris It is characterised by aromas of honey and broom. The taste is tangy and fresh and, in this recipe, will be good pairing with bottarga and raspadura.

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