MY OWN BUCK WHEAT “MALTAGLIATI”

MY OWN BUCK WHEAT “MALTAGLIATI”

I have just come back from a travel in North Europe and I admit I was glad to see Italian sun again and the flavours of our food. We landed in Pisa at 12 pm and at 1 pm my husband was happily eating pasta. Italians love pasta, but from my experience at Il Caggio, also the rest of the world.

I like offer my guests the possibility to taste everyday different recipes, so sometimes I test recipes  which resemble traditional ones. So I mixed two different kind of flours to have a rough pasta good for vegetables and cheese. Somebody told me it reminds a recipe from Veneto.

For 6 people:
mix 200gr soft wheat flour and 200gr buck wheat flour then knead with 3 eggs and salt. Let sit then divide the pastry in 4 parts and stretch using a rolling pin. Cut shaping squares and rhombus 4cm side. In the meantime pour 5 spoons of olive oil in a pan. Cut 1 onion, 2 zucchini, 1 aubergine, 1 pepper and put in the pan adding salt and pepper. Cook high fire. 5 minutes before remove from the fire add 5 small tomatoes half chopped. Cook pasta in salted water. When pasta come up drain it and pour on the vegetable.

Mix adding 50gr Emmenthal cheese and 50gr pecorino cheese (chopped). Cook for few minutes. If you prefer having it smoother just add 2 or 3 spoons of cream.

This recipe is quite nutritious so it can be consider a single course. Add a dessert and the dinner is ready!