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Maltagliati pasta with dried tomatoes sauce, melted monte veronese cheese and stewed vegetables

maltagliati-salvagno

Ingredients for 4/6 people:
For the dough:
– 200 g of white flour
– 100 g of durum wheat flour
– 3 eggs
– 50 g dried tomatoes sauce Salvagno
– a pinch of salt.
For vegetables:
– 150 g radicchio di Verona (chicory)
– 80 g zucchini
– 80 g carrot
– 80 g mushrooms
– 1 onion
For fondue:
– 300 g soft Monte Veronese cheese
– 100 g fresh cream
– vegetable stock
– salt and pepper
– 40 g extra virgin olive oil Salvagno
– 10 g chopped parsley

Ingredients for 4/6 people:
For the dough: put all the ingredients above in the mixer and knead until obtaining a homogeneous paste.

With the special machine to create sheets of dough and then make the maltagliati (rumble-shaped pasta).

Clean and wash the vegetables, cut into julienne.

In a pan with Salvagno extra virgin olive oil, braise separately the vegetables for 5-6 minutes, season with salt and pepper.

For the fondue:
Cut the cheese into cubes, put them in a saucepan with the cream and the clear broth. Cook for 7-8 minutes and mix with a hand blender.

Cook pasta in salted water, drain it “al dente” and blow it up in a pan with the vegetables. Preparation of the dish: place the fondue in the centre of the plate, lay the pasta with vegetables and garnish with parsley and a drizzle of Salvagno extra virgin olive oil.

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