Maltagliati with Broad Beans and Raw Ham

17/11/2023

Maltagliati with broad beans and raw ham is a spring dish, which combines the sweetness of broad beans with the savoriness of the ham. Here is the recipe to prepare this dish.

Ingredients

250 g of maltagliati (or homemade egg pasta irregularly cut)
400 g of shelled fresh broad beans
100 g of raw ham, cut into strips
1 small onion, finely chopped
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
A handful of grated Pecorino Romano (optional)
Pasta cooking water as needed

Preparation

Start by shelling the broad beans. If they are very young, they can be used whole, otherwise remove the outer skin to make the flavor more delicate.
In a large pan, heat the extra virgin olive oil and fry the chopped onion until it becomes transparent.
Add the broad beans to the pan and let them cook for about 10 minutes, if necessary adding a little hot water to prevent them from sticking.
Meanwhile, bring a pot of salted water to a boil for the maltagliati; cook them al dente following the time indications on the package, or if homemade, for about 3-4 minutes.
Drain the pasta, setting aside some of the cooking water.
Add the maltagliati to the broad beans, stirring and adding some of the cooking water to make the dish creamier.
Add the raw ham to the mixture, stirring gently for a few minutes on medium-low heat, to flavor the ham without it becoming crispy.
Taste and adjust for salt and pepper according to your liking.
If desired, sprinkle with grated Pecorino Romano before serving.

Please note that the amount of cooking water to add depends on the consistency of the maltagliati and your preferences. Start with a little and add until you reach the desired creaminess.

Curiosity

The maltagliati, which literally means “badly cut”, have peasant origins, a specialty born out of not wasting the scraps of egg pasta that were left over from the preparation of other shapes. A classic example of how in traditional Italian cuisine nothing should be wasted.