Maltagliati with olives
5 from 2 votes

Maltagliati with olives, escarole and guanciale

Course Main Course
Cuisine Italian, Tuscan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people


  • 100 g guanciale, cut into strips
  • 2 tablespoons extra virgin olive oil
  • 500 g escarole, washed, dried and sliced
  • 4 tablespoons leccino olives, or even taggiasche
  • Salt
  • Black pepper
  • 500 g maltagliati
  • Aged Pecorino Toscano


  • Cut the guanciale into thin strips and collect in a large pan with olive oil. Cook until it starts to melt and to brown.
  • Add the escarole, toss and cook for 7 to 10 minutes, until wilted.
  • Add the olives, season with salt and pepper and set aside.
  • Cook the maltagliati in a large pot of salted boiling water, drain and add to the pan.
  • Toss the maltagliati with the seasoning and cook for one minute, then sprinkle with grated pecorino and serve.
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This seasoning works just as well with spaghetti or linguine drained al dente and with light and pillowy potato gnocchi.