Fw: pasta - maltagliati with carrots and beet greens

[Guest guest]

What is maltagliati? Is it a variety of tomato? Sorry for my dumbness,

but have never heard of one of these. Thanks for reading and for the

help.

 

 

--------- Forwarded message ----------

PatH <kitpath

<Veg-Recipes >, mc-recipe

Fri, 20 Jul 2001 07:54:51 -0700

pasta - maltagliati with carrots and beet greens

Message-ID: <4.3.2.7.2.20010720075311.00a9bd30

 

this is one of the books I'm pouring over now: by Mary Ann Esposito.

 

 

* Exported from MasterCook *

 

Badly Cut Yellow Beet Pasta With Roasted Vegetables

 

Recipe By :Mangia Pasta by Mary Ann Esposito

Serving Size : 6 Preparation Time :0:00

Categories : Meatless Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR THE PASTA (maltagliati):

1 small yellow or red beet

4 large eggs

3 cups unbleached all-purpose flour

1/2 cup finely ground durum semolina flour

2 teaspoons salt

FOR THE SAUCE:

2 teaspoons extra virgin olive oil

12 ounces carrots (5 medium) -- cut into 1/4-inch-thick

rounds

2 large shallots -- peeled

fine sea salt to taste

grated zest of 1 large lemon

5 tablespoons butter

TO COOK THE PASTA:

6 quarts water

1 tablespoon salt

6 dozen maltagliati

6 beets, the greens -- stemmed, washed well, and

torn into piece

TO FINISH:

1/4 cup freshly grated parmigiano-reggiano cheese

 

Preheat the oven to 350F. Remove the top from the beet, leaving 2 inches

of stem attached. Reserve the top. Cut the beet in half lengthwise and

wrap the halves in aluminum foil. Bake until a knife easily pierces the

flesh, about 30 minutes.

 

Alternately, wrap the beet halves tightly in plastic wrap and microwave

on high power for 5 minutes. Or boil the beet for 20 to 25 minutes. When

cool, peel and discard the skin. Puree the beet in a food processor or

blender. You will need 2 tablespoons of pureed beet.

 

If making the dough in a processor, add the eggs to the pureed beet and

pulse to blend. Mix 2 cups of the unbleached flour with the semolina

flour and salt and add to the bowl of the processor. Process until the

mixture begins to form in a ball. Add only enough of the remaining flour

until the dough holds together as one piece and cleans the sides of the

bowl. Remove the dough from the processor and knead it on a lightly

floured work surface for 2 to 3 minutes. Let the dough rest under a bowl

for 30 minutes to relax the gluten and make it easier to roll.

 

To make the dough by hand, mix together 2 cups of the unbleached flour,

the semolina flour, and salt directly on the work surface. Fashion a well

in the center. Crack the eggs in the center of the well and beat the eggs

with a fork until foamy. Add the pureed beet and mix well. Take care not

to break the wall of flour. With your hands, bring the flour from the

inside of the wall into the egg mixture. Work in a clockwise fashion.

Form a ball of dough using the remaining flour as needed. Push the excess

flour aside and knead the dough until it is smooth and soft but not

sticky, about 5 minutes. Let the dough rest under a bowl for 30 minutes.

 

Cut the dough into four equal pieces. Work with one piece at a time and

keep the rest covered. With a rolling pin, roll the dough out into a 9 X

6-inch rectangle. Flour the piece lightly. Using a pasta machine, flatten

the dough to the last setting following the directions on page 11. Trim

the sheet of dough to 36 x 5 1/2 inches. Keep the trimmings to re-roll

later.

 

Cut the sheet in half crosswise into two 18-inch-long pieces. Cut each

half lengthwise down the middle to form two strips. Cut nine 2 x 2

3/4-inch pieces from each strip, then cut the pieces diagonally to form

triangles. These are the maltagliati.

 

Cover several cookie sheets with clean kitchen towels and arrange the

maltagliati on them in single layers. Repeat the process with the

remaining pieces of dough, separating the layers of maltagliati with more

kitchen towels.

 

To make the maltagliati ahead, allow them to dry thoroughly on the towels

for at least 2 days. This may take even longer if it is humid. The

maltagliati are sufficiently dried when the edges begin to curl and they

feel brittle. Store them in airtight containers for up to 2 months.

 

Preheat the oven to 350F. Brush a cookie sheet with the olive oil and

arrange the sliced carrots in a single layer on the sheet. Cut the

shallots into halves and place them on the sheet. Roast until a knife

easily pierces the vegetables, about 30 minutes. Turn the vegetables once

halfway through the cooking time.

 

Transfer the carrots to a bowl. Cut the shallots into small pieces and

add to the carrots. Toss with the salt and lemon zest.

 

Heat the butter in a large saute pan while the pasta cooks.

 

Bring the water to a boil in a pasta pot, add the salt, 6 dozen of the

maltagliati, and the torn beet tops. Cook until the maltagliati are a

dente, about 4 minutes.

 

CUTTING THE MAITAGLIATI - Drain the pasta and beet tops, leaving a little

water clinging to the pasta. Transfer the mixture to the saute pan, add

the carrots and shallots, and mix together quickly over medium-high heat

until hot. Transfer the maltagliati mixture to a platter, sprinkle with

the cheese, and serve immediately.

 

NOTE: To serve all the maltagliati, quadruple the sauce ingredients.

 

- - - - - - - - - - - - - - - - - - -

 

 

Per Serving (excluding unknown items): 426 Calories; 15g Fat (30.2%

calories from fat); 13g Protein; 63g Carbohydrate; 2g Dietary Fiber;

151mg Cholesterol; 1968mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2

Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : Maltagliati means badly cut, referring to randomly cut to soups.

This conjures up visions of rustic charm but when I make them, I give

them an element of elegance by adding pureed yellow beets to the dough,

resulting in sunny, golden-hued pasta. The more common red beet can be

substituted if yellow ones are not available. The sauce, a combination of

roasted carrots and shallots, adds texture and a slight sweet taste,

while the beet tops, cooked along with the maltagliati, balance the

sweetness with their sharpness and lend a wonderful color contrast. Save

time by making the maltagliati ahead and drying them.

 

Nutr. Assoc. : 0 2231 0 0 527 0 0 0 260 0 0 0 0 0 0 0 0 0 0 0

 

 

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NEW VegRecipe links http://home.earthlink.net/~kitpath/links/LibDiet.htm

 

 

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