Maltagliati - pronounced: Ma - tal - ya- ti
A couple of years ago I had the incredible experience of being in Manciano, Italy, which is a town/village of some 3k families set in the hills of Tuscany in the Province of Grosetto. It was an incredibly beautiful, peaceful place. Today's recipe comes from one of the local restaurants. It is easy to make and is a great winter dish.
Fresh Maltagliati pasta is a pasta which is made from scraps and left over after other pastas have been made. The random shapes of maltagliati pasta have become so popular in some parts of Italy that some companies actually deliberately manufacture this pasta. Maltagliati literally means "badly cut" and refers to the odd shapes – and although originated in Emilia Romana – you can be sure that Italians have been using their freshly made pasta scraps for many years- because – Why would you throw out perfectly good pasta? In the event you cannot get it – you can just as easily break up lasagna to make the "Maltagliati."
For this you will need:
- Maltagliati pasta
- Cannelloni beans
- Olive oil
Begin by sautéing some crushed garlic in olive oil on medium heat, but careful not to burn the garlic. Now add one diced onion and sauté some more (maybe 10 minutes).
Next, add two cans of Cannelloni beans, but do not strain. Add three cans of water, season with salt and pepper, bring to a boil and then turn heat to simmer. Stir occasionally. After 20 minutes, remove two ladles of beans and set aside. Now in a food processor, blend the remaining beans to form a thick soup, return to the pot and add back the beans. Now, take your fresh pasta and add directly to the soup and cook. Fresh pasta will cook in like 3 minutes, so be careful. Serve immediately in warmed bowls with plenty of fresh grated Parmigiana cheese.
—By Kenny Polcari, director of NYSE floor operations, O'Neil Securities and CNBC contributor, often appearing on "Power Lunch." The author is not compensated by CNBC for this or any other written materials found on CNBC.com.
About Kenny: Kenny has more than 30 years of experience on Wall Street. Currently director of NYSE floor operations on behalf of O'Neil Securities, he has also worked for Icap and Salomon Brothers. You can follow Kenny on Twitter
@kennypolcari and visit him at kennypolcari.com.
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