Maltagliati with Angler fish and courgettes sauce
Dear Friends, today I propose a Ligurian dish: seafood, differently from meat, is very used in Ligurian seaside cooking and it is usually coupled with in season vegetables and herbs (thyme, oregano, marjoram etc..).
My mother learnt this recipe from a fisherman and I propose it to you with a different touch: hand-made fresh pasta (maltagliati) instead of spaghetti (cooking spaghetti is easier on a fishing boat..)
I have chosen this dish because I love it and because I suppose that its ingredients can be easily found in your markets.
Ingredients for 4 persons
500 gr angler-fish
400 gr courgetts
1 can chopped tomatoes
2 garlic cloves
1 white onion
extravirgin olive oil
400 flour “0”
3/4 tablespoons of extravirgin olive oil
1. tip the flour onto a kneading table
2. then arrange the flour into a vulcano shape and put the eggs, the oil and the salt in the middle of it
3. knead the dough until it becomes smooth
4. form a ball with the dough and wrap it in a dishcloth
5. let it settle for some minute
6. stretch the dough and cut it into irregular pieces
7. let it rest for one hour at least
1. dice the angler fish
2. chop the onion and the courgettes
3. heat two spoons of extravirgin olive oil in a large non-stick pan with the garlic cloves
4. remove the garlic from the pan when it becomes slightly brown
5. add the chopped onion and toss it until it begins to brown slightly then add the angler fish
6. toss it for about 1'
7. tip the angler fish onto a plate and at the same time put the chopped courgettes into the pan
8. tosso it and cook for about 5'
9. add tomatoes, salt, and chilli pepper
10. put a lid on and cook it for another 10'
1. tip the angler-fish onto the pan with the courgettes
2. toss it and cook for some minutes
3. take a big pan and cook the maltagliati in abundant and salted boiling water (I suggest you add a bit of oil too) until the pieces bob up
4. take the pasta and tip it onto the angler-fish sauce for about 2'
5. toss it
6. serve hot