Maltagliata au gratin with field chicory, anchovy and pecorino cheese

250 g Maltagliata “Aldo's Pasta”

Discover the product
For 4 people


For the chicory filling

  •  50 g EVO oil
  • 80 g white onion
  • 2 g fresh red pepper
  • 60 g anchovy in oil
  • 10 g garlic
  • 100 g vegetable broth
  • 300 g field chicory
  • 40 g aged pecorino cheese 10 g rosemary

For the béchamel sauce

  • 300 g fresh milk
  • 30 g EVO oil
  • 30 g white flour
  • to taste salt and white pepper
  • 30 g pecorino and breadcrumbs
  • 4 slices of bacon






15 Minutes


4 Guests


In a large saucepan, cook the sheets for about 4 minutes with salted water and a little extra virgin olive oil. Remove and dry them on a clean towel. Dip the coarsely chopped chicory into the same water and cook it for 4 minutes. Drain the chicory and then add it to the pan. Clean the chicory and chop it coarsely. For the chicory: chop the onion and garlic very finely and fry in a non-stick pan. When it is well dried, add the chopped anchovy. Pour in the vegetable broth and cook over low heat for 5 minutes. Add the blanched and chopped chicory. Season with the grated pecorino. For the handkerchiefs: divide the dough into 6 handkerchiefs of 8×8 cm, fill the center with the chicory, fold them into triangles and place them in individual cocottines. For the béchamel: boil the milk, season with a little salt and white pepper. Mix oil and flour with a whisk by pouring boiling milk. Cook for a few minutes avoiding to create lumps. Glaze the individual handkerchiefs with the same creamy sauce and season with pecorino mixed with breadcrumbs. Gratin in a preheated oven at 180° C for 12 minutes. Garnish with some roasted bacon.

Chef Giorgio Nardelli

Now it's your turn to try this recipe!

Discover the product