pasta - maltagliati with carrots and beet greens

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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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