Gluten-free red maltagliati with stewed bacon, black olives and cannelli beans

Gluten-free red maltagliati with stewed bacon, black olives and cannelli beans
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Time: 1 ora
Difficulty: Facile

Ingredients (for 6 people):

For the pasta:
300 g Special fresh pasta Molino dalla Giovanna
3 whole eggs
1 yolk
20 g water
10g of tomato concentrate
20 g extra virgin olive oil
5g Salt up
Rice flour allowed for dusting

For the Sauce

2 shallots already chopped
250 g smoked bacon allowed
½ glass of dry white wine
100 g pitted black olives
200 g cannellini beans already cooked
Extra virgin olive oil
Salt up
Ground black pepper

Time: 1 hour plus rest time
Difficulty level: easy


Pour the mix, salt and tomato paste into a bowl or planetary and mix well, add one egg at a time while you continue to knead. Absorb the eggs, add the oil and water, and work the dough into a homogeneous ball, cover it with a kitchen towel moistened with water and let it rest in the refrigerator for 40 minutes.
Take up the dough and roll it with the machine until you get into 2 mm thick sheets, then lay them on a wooden board and cut it with a knife to irregular shapes, sprinkle with rice flour and store everything to dry for an hour.
In the meantime prepare the sauce, pour the already chopped shallot in a non-stick pan with a drizzle of extra virgin olive oil, let it fry for a few minutes and then add the bacon cut into strips and cook for a few minutes. Blend with good white wine and give the wine time to evaporate.
At this point add the well-drained beans that you have previously cooked, the olives and mix with the bacon, then put aside.
Boil a pot with plenty of water and bring to the boil, add salt and cook the maltagliati for a couple of minutes. Once the cooking is checked, drain in the pan of the bacon, turn on the heat and cook for a couple of minutes.Sprinkle with chopped parsley, add a pinch of black pepper and sporzionare in individual dishes.