Italian recipes

Maltagliate With Borlotti, Shallots And Arugula

Course : Italian
Source: Mario Batali
Serves: 4

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Ingredients:

1 recipe basic fresh egg pasta -- see * note (rolled to thinnest setting on machine)

6 tablespoons extra-virgin olive oil

10 small shallots -- peeled, sliced thin

1 cup cooked borlotti -- or pinto beans, -- drained

1 cup dry red wine

1/2 cup freshly-grated parmesan

1 cup arugula washed -- dried, chopped

1 recipe basic fresh egg pasta -- see * note (rolled to thinnest setting on machine)

6 tablespoons extra-virgin olive oil

10 small shallots -- peeled, sliced thin

1 cup cooked borlotti -- or pinto beans, -- drained

1 cup dry red wine

1/2 cup freshly-grated parmesan

1 cup arugula washed -- dried, chopped

Preparation / Directions:

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. Cut pasta into funny shapes and set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauté pan, heat olive oil and shallots over medium heat and cook until shallots are soft, about 8 to 10 minutes. Add beans and red wine and reduce liquid by half. Add Parmesan and remove from heat. Drop pasta into boiling water and cook until tender, about 3 to 4 minutes. Drain and toss into pan with beans. Return to heat and toss to coat. At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5732)

Maltagliate With Borlotti, Shallots And Arugula

Ingredients:

Preparation / Directions:

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