maltagliati with cream peas and formaggio di fossa cheese - recipe
DESCRIPTION
a delicious main course easy and quick to prepare made with Piadina. Maltagliati can be used to create pasta dishes or tasty recipes to accompany starters, cheeses and dessertsTRANSCRIPT
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MALTAGLIATI of PIADINA MASCIA the Piadina Mascia made with extra virgin olive oil becomes a delicious main course easy and quick to prepare
simple ingredients and natural spirit - suitable for vegetarian can be used to create pasta dishes, tasty vegetarian recipes, to accompany starters, cheeses and desserts
PASTA DISHES - CRISPY & CRUNCY FRIED MALTAGLIATI BITES - SOUPS - MOUSSE & FRIED PIADINA
our recipe - Maltagliati of piadina Mascia with cream peas, Formaggio di Fossa Cheese DOP and pendolini tomatoes
how to cook A MAIN COURSE of MALTAGLIATI of PIADINA • cut the Piadina Mascia into triangles of 2/3 cm• boil the Maltagliati for 2-3 min taking care not to overcook them• then drain them ‘al dente’ and saute’ in the pan for a few minutes
with your favorite sauce
how to cook CRUNCY FRIED MALTAGLIATI BITES Delicious bites on its own, or even tastier dipped in a soup or with melted cheese.
Serve as an appetizer/snack or to accompany salads, desserts, ice cream and fruit salad.
• cut the Piadina Mascia into triangles, fry a few at a time. • fry for - about 90 seconds - until you reach the gilding desired.
• drain them and place on paper towels and serve hot
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