Perla Formaggi - Bontà d'Italia
L'arte del gusto italiano
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Maltagliati of chestnut flour with Piedmontese Perla Toma and leeks

Ingredients (for 4 people)
270 grams "00" flour, 150 grams chestnut flour, 4 eggs, 140 grams Piedmontese Perla Toma (not too seasoned), 40 grams Perla butter, a leek, 2 tablespoons of olive oil, salt as needed.

Preparation
Sift the flours, salt and make a well in the flour and break three whole eggs and an egg yolk. Knead until your dough becomes smooth and elastic, but rather hard. Cover the dough with a plastic wrap and let it rest in a cool place or in the refrigerator for about half an hour. Roll out the dough slightly thicker than you usually do for the noodles and let it dry slightly, turn it over in order to obtain maltagliati of approximately 6x2 cm.

Cut the cheese in very small cubes, which have been previously softened at room temperature. Clean, wash and chop the leek finely, and simmer it with oil and butter in a covered pan, so that it does not darken. Cook the maltagliati in abundant salted water, sauté them in the pan with the leek and add the cheese. Serve immediately.

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