Maltagliati di pane con calamari (bread maltagliati with calamari)


You'll need

50 ml extra-virgin olive oil 300 gm calamari, cleaned and cut into 1cm strips 7 salad onion bulbs, thinly sliced ½ head radicchio, leaves separated and coarsely torn 2 garlic cloves, finely chopped 100 ml dry white wine   Maltagliati 100 gm (2/3 cup) plain flour, sifted 75 gm fine dry breadcrumbs ½ cup (firmly packed) flat-leaf parsley, finely chopped 3 eggs For dusting: fine semolina

Method

  • 01
  • For maltagliati, combine flour, breadcrumbs, parsley and a pinch of salt in a bowl. Form a well in the centre, add eggs, stir to combine, turn onto a lightly floured surface and knead until smooth (5-7 minutes). Wrap in plastic wrap and refrigerate to rest (1 hour). Feed dough through a pasta machine starting at the widest setting, flouring dough as you fold and feed it through, reducing settings notch by notch, until pasta is 3mm thick. Cut into two 60cm sheets, place on a lightly floured work surface, cover with a damp tea towel and set aside to rest (5-10 minutes). Cut pasta sheets into 2.5cm-wide strips using a fluted wheel cutter, then cut on an angle to form even diamond shapes. Spread pasta diamonds on a tray lightly dusted with fine semolina and set aside to dry (3 hours).
  • 02
  • Heat olive oil in a frying pan over high heat, add calamari, salad onion, radicchio and garlic, stir occasionally until radicchio wilts (2-3 minutes), deglaze with wine and season to taste.
  • 03
  • Meanwhile, cook maltagliati in a large saucepan of boiling salted water until al dente (3-4 minutes). Drain pasta (reserve 30ml pasta water), add to calamari with reserved water, toss to combine, season to taste and serve.
This recipe is from the May 2011 issue of Australian Gourmet Traveller.

"The maltagliati - its name literally means 'badly cut' - is a fresh and simple dish with nowhere to hide. It's been a perennial favourite at the restaurant for close to 20 years now. If the calamari is not the absolute best, we will not serve it." Steven Rofe, Café di Stasio, St Kilda, Vic

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×