Maltagliati di pane con calamari


  • Serves 6 people

  • 1 tbsp olive oil
  • 5 (about 500gm) baby calamari, cleaned, washed and cut into 2cm pieces and tentacles halved
  • 1 bunch of green onions (about 12), trimmed and cut into 3cm lengths
  • 3 hearts of radicchio, leaves coarsely torn
  • 3 cloves of garlic, finely chopped
  • 200 ml dry white wine
  • Maltagliati di pane
  • 1 cup (150gm) plain flour
  • 100 gm fresh fine breadcrumbs
  • cups (loosely packed) flat-leaf parsley leaves, finely chopped
  • 2 55gm eggs, lightly whisked
01   For maltagliati di pane, combine flour, breadcrumbs and parsley on a work surface. Make a well in the centre, add eggs and a pinch of salt and, using a fork, gradually incorporate flour and eggs. Bring dough together and knead until smooth (3-5 minutes). Wrap in plastic wrap and refrigerate for 1 hour (dough will be sticky). Using a pasta machine at the widest setting, liberally flour dough and feed through the rollers, folding once or twice until the dough is smooth. Reduce settings notch by notch, feeding and rolling dough until it reaches the second last notch and is 2mm thick. Using a crinkle-cut pastry wheel, cut pasta into 4-5cm rough diamond shapes. Place on a tray between layers of baking paper dusted lightly with flour. Rest for 2 hours at room temperature.
02   Cook pasta in boiling salted water until al dente (3-5 minutes). Drain, reserving ¼ cup of cooking liquid.
03   Meanwhile, heat olive oil in a frying pan over high heat until very hot. Add calamari and sauté until starting to curl and turning opaque (1 minute). Add green onion, radicchio and garlic and cook, stirring, until radicchio starts to wilt (2-3 minutes). Add white wine and cook until reduced by a third (2 minutes). Season to taste with sea salt and freshly ground black pepper. Add pasta and toss to combine, adjusting sauce consistency with a little reserved pasta liquid if necessary. Season to taste, then serve immediately.
View Full Site