Pork

Baked maltagliati with Sicilian pork and fennel ragu

Name: Baked maltagliati with Sicilian pork and fennel ragu recipe
Yield: 6
Ingredients: 1 portion pasta dough (see note and below); 80g pecorino; 2 balls buffalo mozzarella, sliced; 80ml olive oil; 800g pork shoulder (with a good layer of fat), cut into small pieces; 3 onions, thinly sliced; 1 garlic clove, thinly sliced; 250.00 ml basil leaves, finely chopped, plus extra leaves to serve; 62.50 ml finely chopped sage leaves; 2 tsp finely chopped rosemary; 30.00 ml sweet paprika; 1 1/2 tsp fennel seeds; 1 tsp dried chilli flakes; 300g tomato paste; 200ml passata; 100ml white wine; 250g semolina rimacinata (durum wheat flour), plus extra to dust; 3 eggs; 1 tsp extra virgin olive oil

1 rating

P83 Baked maltagliati with Sicilian pork and fennel ragu

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by Matteo Tine

MATTEO TINE, CHEF

May 02, 2023

This baked pasta is a tasty deconstructed take on the humble lasagne.

1 portion pasta dough (see note and below)
1 cup (80g) finely grated pecorino
2 balls buffalo mozzarella, sliced

Pork and fennel ragu

1/3 cup (80ml) extra virgin olive oil
800g pork shoulder (with a good layer of fat), cut into small pieces
3 onions, thinly sliced
1 garlic clove, thinly sliced
1 cup basil leaves, finely chopped, plus extra leaves to serve
1/4 cup finely chopped sage leaves
2 tsp finely chopped rosemary
1 1/2 tbs sweet paprika
1 1/2 tsp fennel seeds
1 tsp dried chilli flakes
300g tomato paste
200ml passata
100ml white wine

Pasta dough (makes 1 portion)

250g semolina rimacinata (durum wheat flour), plus extra to dust
3 eggs
1 tsp extra virgin olive oil

Method

1.

For the pasta dough, place semolina and a pinch of salt flakes in a bowl and make a well in the centre. Add eggs and oil and work in with a fork until combined. Transfer to a work surface and knead until dough comes together as a smooth ball (about 1 minute). Enclose in plastic wrap and stand for 30 minutes.
2.

For the ragu, heat oil in a large saucepan over high heat. Cook pork in 2 batches, seasoning to taste, for 5 minutes or until golden. Remove from pan using a slotted spoon and set aside. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, for 10 minutes or until translucent. Add the garlic, herbs and spices and cook, stirring, for 5 minutes. Add tomato paste and cook a further 5 minutes. Return pork to pan with passata, wine and 1.5L (6 cups) water. Bring to a simmer. Reduce heat to low and cook for 1 hour 15 minutes until pork is tender and sauce has thickened.
3.

For the pasta, cut dough into 2 portions. Roll dough through a pasta machine on the highest setting several times until it has a glossy shine to it. Keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. Cut pasta into rough large triangular shapes (no need to be perfect with maltagliati).
4.

Preheat oven to 180°C/160°C fan-forced. Spoon 3 cups ragu into a 6-8 cup (1.5-2L) capacity baking dish (we used a 30cm-round, 7cm-deep dish) and set aside.
5.

Bring a large saucepan of salted water to the boil. Cook the pasta, in batches, for 30 seconds. Drain, then transfer to baking dish with three-quarters of the pecorino. Toss to combine. Pour over remaining ragu, sprinkle with remaining pecorino, and top with mozzarella. Cover with foil and bake for 20 minutes, then remove foil and bake for a further 15 minutes or until golden.
6.

Sprinkle with extra basil leaves to serve.