Maltagliati with winter mushrooms and pecorino sauce
Litterally the word maltagliati means "badly cut" and infact this fresh egg pasta was the left over of a cut of fettuccine: peaces and corners were not thrown away but became bases for new dishes. Maltagliati are very good with creamy soups (like beans or chickpeas soup) or with sauses, like in this rustic and delicius recipice with winter mushrooms.
- 400 g fresh green maltagliati
- 350 g wild mushrooms
- 10 cl extra virgin olive oil
- 5 dl mushrooms white stock
- 60 g seasoned pecorino romano
- 60 g butter
- 4 g pimpinella herb (burnet)
- 4 g nepetella herb
Make maltagliati. Clean mushrooms and slice them. Cook them in separate pans and keep them warm. Drop maltagliati in salted boiling water and cook them for 2 or 3 minutes until al dente. Drain the maltagliati in a colander and then toss them into the mushrooms sauce in a pan with butter, mushrooms white stock and pecorino cheese.
Pour the sauce into a plain dish. Arrange maltagliati and garnish with pimpinella and nepetella herbs.