Seasonal cold pasta: maltagliati salad

UA simple white plate (but in designer porcelain, let’s face it) is the best presentation for this colorful spring/summer cold pasta recipe. Maltagliati, among other things, are born poor but intelligent to recover the scraps of pastry from homemade tagliatelle. The blue tablecloth? A dive into the Mediterranean, and into the reference diet.

INGREDIENTS FOR 4:
250 g egg lasagne
2 courgettes
2 carrots
1 spring onion
1 aubergine
2 potatoes
2 Perini tomatoes
3 sprigs of basil
50 g salted ricotta
extra virgin olive oil, salt

Procedure

Clean and wash the courgettes, carrots, aubergines, potatoes and tomatoes. Using a mandolin, cut all the vegetables into thin slices. In a large pan, add a drizzle of extra virgin olive oil and the spring onion, also peeled and thinly sliced.

After a few minutes, add the vegetables and cook them brieflyuntil they are softened, then season with salt. Let the cooked vegetables cool and, in the meantime, blanch the lasagna in salted water boiling. Then immerse them in cold water to immediately stop the cooking and cut them roughly into lozenges.

Mix the maltagliati together with the vegetables and season with oila few chopped basil leaves and the salted ricotta cut into flakes.

Lightly

Increasing the vegetable quota in the daily menu is now an imperative. It is true that vegetables alone are not always attractive either to the palate or to the eye. More veg on your table (Il Cucchiaio d’Argento), however, has clear ideas for combining it in light, nutritious and tasty dishes. From appetizer to dessert.