Maltagliati made of Parmigiano Reggiano rind in polenta is a unique and flavorful dish that is popular in Italy. This dish is a way to use up the leftover rinds of Parmigiano Reggiano cheese and turn them into a delicious pasta dish. Maltagliati means “badly cut,” and the pasta is traditionally made by cutting fresh pasta sheets into uneven, triangular shapes. In this recipe, the pasta is made from scratch using Parmigiano Reggiano rind and amaranth polenta.

To make the pasta, start by simmering the Parmigiano Reggiano rind in a pot of water for about 15-20 minutes. This will help to soften the rind and infuse the water with flavor. Once the rind is soft, remove it from the pot and discard it. Reserve the flavored water for later use.

Next, combine the amaranth polenta with the flavored water in a separate pot and cook according to the package instructions. Once the polenta is cooked, spread it out onto a large baking sheet and let it cool completely.

Once the polenta is cooled, cut it into small triangles and set aside. In a large sauté pan, heat some olive oil over medium heat. Add some chopped garlic and sauté for a few minutes until it becomes fragrant. Add some chopped fresh tomatoes and continue to sauté for a few more minutes.

Add the polenta triangles to the pan and stir to combine. Cook for a few minutes until the polenta is crisp and golden brown. Serve immediately with a sprinkle of Parmigiano Reggiano cheese on top.

The Parmigiano Reggiano rind is the key ingredient in this dish. The rind is typically discarded since it is too hard to eat, but it contains a lot of flavor that should not be wasted. The rind is made up of the same milk used to make the cheese, and it imparts a subtle cheesy flavor to the pasta.

The amaranth polenta adds a unique texture and nutritional value to the dish. Amaranth is a grain that has been consumed for thousands of years in South America, and it is high in protein, fiber, and several other nutrients. The polenta also has a slightly nutty flavor that pairs well with the Parmigiano Reggiano cheese.

The combination of the polenta and the cheese creates a rich and creamy sauce that coats the pasta triangles. The garlic and tomatoes add a fresh and bright flavor to the dish, balancing out the richness of the cheese and polenta.

In conclusion, Maltagliati made of Parmigiano Reggiano rind in amaranth polenta is a delicious and unique pasta dish that is perfect for cheese lovers. This dish is simple to make and uses up a usually discarded ingredient, making it a sustainable and economical option. The combination of the cheese, polenta, garlic, and tomatoes creates a balance of flavors and textures that is sure to please everyone at the table.

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