Maltagliati with olives, escarole and guanciale
Servings 4 people
Ingredients
- 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
Instructions
- 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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Notes
This seasoning works just as well with spaghetti or linguine drained al dente and with light and pillowy potato gnocchi.