Maltagliati With sweet walnut pesto

Ingredient:

14 oz (400g) storebought or homemade Maltagliati
¾ cup (100g) walnuts
½ cup (60ml) alchermes liquer or Dark rum
1 ½ oz (45 g) semisweet chocolate, Coarsely chopped
1 tablespoon fine dry bread
Grated zest of ½ lemon
¼ teaspoon ground cinnamon

Procedure:

• Bring a large pot of salted water to a boil over high heat.
• Blanch the walnuts in boiling water for a1 minutes.
• Drain and transfer to a large clean kitchen towel.
• Fold the towel over the nuts and rub them to remove the thin inner skins.
• Place the nuts with the sugar, liqueur, chocolate, bread crumbs lemon zests and cinnamon in the bowl of a food processor and chop until smooth.
• Cook the pasta in the boiling water until al dent, about 4 minutes.
• Drain and transfer to a serving dish.
• Pour the sauce over the top , toss gently, and serve hot or at room temperature.

Maltagliati With tomato and fish sauce

Ingredient:

14 oz (400g) storebought or homemade Maltagliati
1 cup (250ml)boiling water
1 lb (500g) gurnard fillets or other Tasty, white-fleshed fish, cleaned
¼ cup (60ml) extra-virgin olive oil
2 cloves garlic, finely chopped
1 dried chile pepper, crumbled
¼ cup (60 ml) dry white wine
4 tomatoes (about 8 oz/250g), peeled and seeds removed
Salt
1 tablespoon finely chopped parsley

Procedure:

Bring a large pot of salted water to a boil over high heat. Place the 1 cup (250 ml) boiling water in a pan large enough to hold the fish. Add the fish and the simmer over low heat until tender, 5-10 minutes. Drain, reserving the cooking water, and serve crumble the fish. Heat the oil in a large frying pan over high heat and sauté the garlic and chile pepper for 1minute. Pour in the wine and cook until evaporated Add the fish and tomatoes and cook over high heat for 2-3 minutes without stirring , but shaking the pan frequently.
Season with salt. Remove from the heat and stir in the parsley. Cook the pasta in the boiling water until al dente, about 4 minutes.
Drain and add to the pan with the sauce.
Toss gently and serve hot

Maltagliati With beans and Prosciutto

Ingredient:
14 oz (400g) storebought or homemade Maltagliati
5 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh Herbs (rosemary, sage, Thyme)
1 dried red chile pepper, crumbled
1 lb (500g) mixed canned beans cannellini, borlotti, red kidney, White kidney, azuki), drained
4 tomatoes, peeled and chopped
Salt
3 oz (90g) prosciutto ( Parma ham),Cut in julienne strips (matchsticks)
2 cups (500ml) water
5 tablespoons red wine vinegar
1 large red onion, sliced

Procedure:
Bring a large pot of salted water to a boil over high heat .Heat ¼ cup (60ml of oil in a large fying pan over high heat and sauté the garlic , herbs , and chile pepper for 1 minute
Add the beans and the simmer over medium heat for 5 minutes. Add the tomatoes, season with salt, cover , and simmer for 10 minutes. Heat the remaining oil in a small pan over high heat. Saute the prosciutto until crisp, about 5 minutes. Add to the bean sauce. Bring the water to a boil with the vinegar and a pinch of salt. Add the onion and simmer for 2 minutes. Drain and add to the pan with the sauce. Toss gently, adding the onion and little cooking water if the sauce is too. Dry.Serve hot