{"id":1665,"date":"2014-04-22T10:38:28","date_gmt":"2014-04-22T08:38:28","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/pates-maltagliati\/"},"modified":"2014-04-22T10:38:28","modified_gmt":"2014-04-22T08:38:28","slug":"pates-maltagliati","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pates-maltagliati\/","title":{"rendered":"Maltagliati"},"content":{"rendered":"

Maltagliati \u2013 Les p\u00e2tes des restes<\/h2>\n

Maltagliati signifie mal coup\u00e9s<\/em> et fait r\u00e9f\u00e9rence \u00e0 la forme irr\u00e9guli\u00e8re des p\u00e2tes. En effet, il ne s\u2019agit pas \u00e0 l’origine d\u2019une forme de p\u00e2te sp\u00e9cifique, mais plut\u00f4t des restes cr\u00e9\u00e9s lors de la d\u00e9coupe de tagliatelles et de formes similaires sur les bords de la p\u00e2te \u00e9tal\u00e9e. L’une des utilisations originelles est dans la soupe de haricots, un plat typique de la cuisine des pauvres. La forme de p\u00e2te Maltagliati provient de la r\u00e9gion du nord de l’Italie Emilie-Romagne<\/a>, d’o\u00f9 proviennent \u00e9galement les tagliatelles.<\/p>\n

\"maltagliati\"<\/a>
Maltagliati tricolores avec cr\u00e8me de saumon et persil<\/figcaption><\/figure>\n

Recettes avec des Maltagliati<\/h2>\n

Les p\u00e2tes de forme irr\u00e9guli\u00e8re sont tr\u00e8s savoureuses avec du poisson, par exemple avec du thon et des tomates. Ou avec de fines lani\u00e8res de courgettes et une cr\u00e8me de ricotta au saumon. Comme elles sont plut\u00f4t lisses, elles ne retiennent pas les sauces aussi bien que les formes irr\u00e9guli\u00e8res telles que les orecchiette, fusilli ou trofie. Elles sont davantage adapt\u00e9es pour des sauces \u00e9paisses ou m\u00eame utilis\u00e9es comme des lasagnes dans des gratins. Les maltagliati sont aussi souvent combin\u00e9s dans des recettes avec des pois chiches. M\u00eame \u00e9pic\u00e9es avec du peperoncino, elles restent un d\u00e9lice.<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Les Maltagliati, litt\u00e9ralement \u00ab\u00a0mal d\u00e9coup\u00e9s\u00a0\u00bb, sont des p\u00e2tes non conventionnelles issus des restes de p\u00e2te des Tagliatelle. Originaires d’\u00c9milie-Romagne, elles se marient traditionnellement \u00e0 des soupes de haricots, mais s’accommodent \u00e9galement avec des sauces \u00e9paisses ou des gratins. Des recettes innovantes les associent au thon, tomates, courgettes, cr\u00e8me de saumon au ricotta, ou m\u00eame aux pois chiches.<\/p>\n","protected":false},"author":2,"featured_media":1664,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1665","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"\nMaltagliati - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/pates-maltagliati\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maltagliati - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les Maltagliati, litt\u00e9ralement "mal d\u00e9coup\u00e9s", sont des p\u00e2tes non conventionnelles issus des restes de p\u00e2te des Tagliatelle. 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