Maltagliati to the Porro

Maltagliati ai Porro

Maltagliati homemade with sautéed leeks, heavy cream And Parmigiano Reggiano: a first course traditional creamy and delicate.

4 servings

Easy

THE maltagliati to the leeks are a first course A fresh pasta dish with a homely and enveloping character, perfect for a lunch or dinner where you want to bring a simple yet carefully prepared dish to the table. The egg pasta, cut into irregular diamonds, offers a soft and pleasantly rustic texture, while the leeks add a delicate vegetal aroma and a sweet note after browning in butter. heavy cream makes the dressing creamy and uniform; Parmigiano Reggiano It completes the dish with flavor and intensity, binding the pasta together without overpowering the leek's flavor. The success depends on the balance between the thin pasta dough, the well-softened leeks, and the immediate stirring, so each maltagliato is coated in a smooth sauce. The dish is considered a traditional Italian dish based on the information provided.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the dough

Pour the flour onto a work surface, arrange it in a fountain shape and incorporate the eggs. Knead until you obtain a mixture Smooth and compact, with no dry spots or visible streaks. Knead the dough vigorously until the surface is smooth; this consistency allows you to roll out a uniform sheet and cut it without deforming it.

Roll out the pasta sheet

Roll out the dough with the rolling pin or with a pasta machine until you obtain a thin, even sheet of pasta. Make sure the thickness is uniform throughout: too thick a sheet of pasta would make the dough sticky. maltagliati heavy, while a very thin sheet of pastry will cook quickly and maintain a delicate consistency.

Cut the maltagliati

Cut medium-sized diamonds from the pastry, cutting them with a pastry wheel or knife. Look for irregular but not excessively small shapes, characteristic of the maltagliatiGently separate the pieces and keep them ready for cooking, avoiding overlapping them too tightly so that they don't stick together.

Slice the leeks

Trim and clean the leeks, removing the unusable parts, then cut them into rounds fine. Keep the thickness as regular as possible, so that the cooking will be uniform. The thin slices should be ready to become soft and fragrant in skillet, without leaving any hard parts in the dressing.

Brown the leeks

Melt the butter in a skillet and add the sliced leeks. Brown them over medium heat, stirring, until soft and lightly golden. The base should smell of leek and butter, but not burnt: if the color darkens too much, the sauce will taste bitter.

Cook the pasta

Bring to a boil plenty of salted water and immerse the maltagliatiCook them until they are tender but still firm, checking the cooking while boiling. Drain them without letting them rest, so they will retain enough heat and moisture to mix well with the seasoning in the pan. skillet.

Vigorously stir with the heavy cream

Transfer the maltagliati drained in the skillet with the sautéed leeks. Pour the heavy cream and mix gently, distributing it over the entire dough. Heat the mixture until the seasoning becomes uniform and enveloping, without drying out: the maltagliati they must be well coated and the leeks distributed evenly.

Complete and serve

Add the Parmigiano Reggiano grated and mix until incorporated into the dressing. Taste and season with salt to taste only if necessary, then serve immediately. The preparation is ready when the sauce appears creamy, the cheese is mixed in and the aroma of the sautéed leeks accompanies that of the Parmigiano Reggiano.

Chef's Tips

The editorial staff recommends cooking the maltagliati a few moments in boiling salted water and immediately mix them with the leeks and the heavy cream, so the pasta remains firm and the sauce enveloping.