Maltagliati means “badly cut” and is usually applied to fresh homemade pasta. Here I give you a shortcut way to enjoy the shape by breaking up dry lasagna sheets. If you want to make fresh maltagliati, follow the recipe for pasutice on page 20—the regional names vary, but the shape is the same. When using fresh pasta, remember you need more cooking water and you must stir maltagliati frequently, as the flat pieces have a tendency to stick. And if you don’t have lasagna, a long dry pasta such as fusilli lunghi or spaghetti will also be delicious with this sauce.
With titles dedicated to party appetizers, therapeutic baking, and more.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
There’s a reason they say, “easy as pie,” you know?
Like seared scallop piccata and chocolate Guinness cake.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Like Sri Lankan cashew curry and vegan stuffed shells.
Turn humble onions into this thrifty yet luxe pasta dinner.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.