Neapolitan maltagliati: recipe with tomato and mozzarella


How the Neapolitan maltagliati are prepared, typical Campania recipe to be made at home, necessary ingredients and complete procedure with cooking time.

Ingredients for 4 people

- 300 gr of maltagliati

- 300 gr of aubergines

- 300 gr of ripe tomatoes (or peeled tomatoes)

- 80 gr of mozzarella

- 3 anchovy fillets in salt (or in oil)

- 4 tablespoons of extra virgin olive oil

- 1 shallot

- 1 bunch of basil

- salt and pepper in grains

How to make maltagliati at home

- Blanch the tomatoes in boiling water, drain and deprive them of the skin and seeds, then cut them into cubes and put them in a colander to make them lose all the vegetation water.

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- Check the aubergines, wash them, divide them into cubes, put them in a colander with some salt and leave them to rest for 20 minutes, in order to drain the vegetation water and thus remove the slightly bitter taste of the aubergines.

- Wash the anchovies, dilute them and cut them into small pieces.

- Cut the mozzarella into cubes.

- Peel the shallot and finely chop it.

- Wash the basil, dry it and break it up

Put the oil, the chopped shallot, a little basil in a pan and let them dry, then add the well drained aubergine cubes and brown them for about 3 minutes on high heat, then add the diced tomatoes, a pinch of salt and freshly ground pepper.

Continue cooking for 20 minutes on moderate heat.

Just before cooking, add the anchovies, the remaining basil and mix them.

Meanwhile, cook the maltagliati in plenty of salted water and drain when al dente, add them to the aubergine sauce and add the diced mozzarella, mix well and serve hot.

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Tags: First classics