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Maltagliati Casserole

17/11/2023

The maltagliati casserole is an interesting way to use scraps of fresh pasta, typical of Italian tradition, in a rich and tasty preparation. Here’s how you can proceed:

Ingredients

  • 300 g of maltagliati (or scraps of fresh pasta)
  • 500 ml of béchamel sauce
  • 200 g of diced cooked ham
  • 150 g of fresh or frozen peas
  • 100 g of grated Parmesan cheese
  • 3-4 eggs
  • Salt and pepper to taste
  • A pinch of nutmeg
  • Butter for greasing the mold
  • Breadcrumbs for coating the mold

Preparation

  1. Prepare the béchamel sauce if you haven’t already. Heat the milk in a pot. In another, melt a knob of butter and add the same amount of flour, stirring until the mixture is smooth. Then, slowly add the hot milk, continuing to stir to avoid lumps. Taste and add salt, pepper, and a pinch of nutmeg. The béchamel should have a fairly thick consistency.

  2. Cook the maltagliati in plenty of salted water for about half the time indicated on the package (if you made homemade pasta, remember that it will only take a few minutes to cook). They should remain al dente, since they will continue cooking in the oven.

  3. In a frying pan, cook the diced cooked ham without adding fat until slightly crispy. If using fresh peas, they must be blanched for a few minutes in salted water beforehand.

  4. Once the maltagliati are ready, drain them and immediately cool them with cold water to stop the cooking.

  5. Prepare a mixture by combining the maltagliati with the béchamel, add the cooked ham, peas, and grated Parmesan cheese. Adjust the seasoning with salt and pepper if necessary.

  6. Add the beaten eggs to the mixture and mix well to ensure they are evenly distributed.

  7. Prepare a mold (or individual molds) by greasing it with butter and sprinkling it with breadcrumbs. Pour the mixture into the mold, leveling the surface.

  8. Bake in a preheated oven at 180°C for about 25-30 minutes or until the casserole is golden brown and set.

  9. Remove the casserole from the oven and let it rest for a few minutes before unmolding onto a serving plate. Serve hot.

Curiosity

The casserole is a versatile dish that can also arise from the need to reuse leftover pasta or other ingredients we have in the fridge. This concept of not wasting is deeply rooted in Italian cuisine, where the creativity in transforming leftovers into new dishes has always been an art.

Maltagliati Casserole