May 2014


Just the cherry tomatoes , thanks to the sun , they become sweet and juicy I remember this old recipe that I learned from Natalia Cattelani host of the show "proof of the cook ." To say that is good , fast and sure success is an understatement ...

It ' an old recipe "invented" by the cooks that with the surplus of stuffed fresh pasta insaporivano them.


Maltagliati with ricotta, basic, cherry tomatoes and pine nuts

Ingredients for 6 people


For the dough :


3 eggs

300 g flour


For the filling:


70 g ricotta

50 g grated Parmesan cheese

a yolk

35 leaves of basil leaves


For the dressing :


800 g cherry tomatoes

A clove of garlic

2-3 tablespoons of toasted pine nuts

Shavings of parmesan or pecorino cheese

oil extr

Basil leaves




Before preparing the dough , mixing the flour with the eggs and a pinch of salt, avvolgiamola in plastic wrap and let it rest in the fridge . Meanwhile, thoroughly wash the tomatoes and tagliamoli into four parts , taking care to remove excess seeds . In a large pan ( the dough should contain ) rubella clove of garlic in a little oil , pour the tomatoes , climb and cook .

We combine all the filling ingredients and frulliamo .

Pour the pine nuts in a frying pan , being careful not to burn them , tostiamoli slightly .

We can do is roll out the dough on the work surface spennellarne half with the filling and cover with the remaining pastry . Cut the paste into the desired shape and lessiamola in plenty of salted water to a boil. Pour the pasta into the sauce prepared above, add pecorino cheese , basil and pine nuts.