maltagliati with cream peas and formaggio di fossa cheese - recipe
DESCRIPTION
a delicious main course easy and quick to prepare made with Piadina. Maltagliati can be used to create pasta dishes or tasty recipes to accompany starters, cheeses and dessertsTRANSCRIPT
MALTAGLIATI of PIADINA MASCIA the Piadina Mascia made with extra virgin olive oil becomes a delicious main course easy and quick to prepare
simple ingredients and natural spirit - suitable for vegetarian can be used to create pasta dishes, tasty vegetarian recipes, to accompany starters, cheeses and desserts
PASTA DISHES - CRISPY & CRUNCY FRIED MALTAGLIATI BITES - SOUPS - MOUSSE & FRIED PIADINA
our recipe - Maltagliati of piadina Mascia with cream peas, Formaggio di Fossa Cheese DOP and pendolini tomatoes
how to cook A MAIN COURSE of MALTAGLIATI of PIADINA • cut the Piadina Mascia into triangles of 2/3 cm• boil the Maltagliati for 2-3 min taking care not to overcook them• then drain them ‘al dente’ and saute’ in the pan for a few minutes
with your favorite sauce
how to cook CRUNCY FRIED MALTAGLIATI BITES Delicious bites on its own, or even tastier dipped in a soup or with melted cheese.
Serve as an appetizer/snack or to accompany salads, desserts, ice cream and fruit salad.
• cut the Piadina Mascia into triangles, fry a few at a time. • fry for - about 90 seconds - until you reach the gilding desired.
• drain them and place on paper towels and serve hot
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