Maltagliati with Fish Ragout

Maltagliati with fish ragout is a delightful dish that combines egg pasta with the fresh flavors of the sea. Here is the recipe with a small Italian twist, always respecting tradition.

Ingredients

• 300 g of egg maltagliati
• 400 g of cherry tomatoes
• 300 g of mixed fish for broth (such as scorpionfish, gurnard, weever, etc.)
• 200 g of cleaned squids or cuttlefish
• 200 g of shrimps or prawns
• 1 glass of dry white wine
• 2 cloves of garlic
• Chopped parsley to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Begin by cleaning the fish: gut the larger fish, remove heads and bones, and cut into pieces. Also clean the squids or cuttlefish and cut them into rings or strips. Lastly, clean the shrimps by removing the shell and intestine.

2. In a large pan, fry the garlic cloves in extra virgin olive oil. When the garlic is golden, remove it and add the squids or cuttlefish, cooking for a few minutes.

3. Deglaze with the white wine and let the alcohol evaporate before adding the cherry tomatoes, cut in half or left whole if you prefer. Cook for about 10 minutes.

4. Add the mixed fish and shrimps, then cook for another 10-15 minutes over medium heat, until the fish is well cooked. Adjust seasoning with salt and pepper.

5. Meanwhile, bring a pot of salted water to a boil and cook the maltagliati until al dente. Drain the pasta and pour it into the pan with the fish ragout.

6. Stir well to flavor the maltagliati with the sauce, add the chopped parsley and serve hot.

Curiosity

Maltagliati are a type of homemade pasta, whose origins are rural. The name comes from the fact that they were obtained by cutting pasta sheets irregularly, the remnants from preparing other shapes like ravioli or tagliatelle. In this version, with fish ragout, it combines the simplicity of rustic preparation with the sophistication of marine flavors.