Maltagliate with Borlotti, Shallots and Arugula

Name: Maltagliate with Borlotti, Shallots and Arugula
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches arugula, washed and spun dry and chopped to yield 1 cup; 237 milliliters dry red wine; 4 extra larges eggs; 6 Tbsps extra virgin olive oil; 1 teaspoons olive oil; 118 milliliters freshly grated Parmesan; 237 milliliters cooked borlotti, or pinto beans, drained; 10 shallots, peeled and thinly sliced; 828 milliliters unbleached all-purpose flour plus 1/2 cup

Maltagliate with Borlotti, Shallots and Arugula requires about 1 hour and 15 minutes from start to finish. This recipe serves 4. One portion of this dish contains approximately 30g of protein, 31g of fat, and a total of 867 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have extra virgin olive oil, wine, pinto beans, and a few other ingredients on hand, you can make it. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.

Instructions

Cut pasta into funny shapes and set aside.

Ingredients you will need

Pasta

Bring 6 quarts water to boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a 12 to 14inch saute pan, heat olive oil and shallots over medium heat and cook until shallots are soft, about 8 to 10 minutes.

Ingredients you will need

Olive Oil

Shallot

Equipment you will use

Frying Pan

Add beans and red wine and reduce liquid by half.

Ingredients you will need

Red Wine

Beans

Add Parmesan and remove from heat. Drop pasta into boiling water and cook until tender, about 3 to 4 minutes.

Ingredients you will need

Parmesan

Pasta

Water

Drain and toss into pan with beans. Return to heat and toss to coat. At last minute, add arugula, toss 20 seconds, pour into serving bowl and serve.

Ingredients you will need

Arugula

Beans

Equipment you will use

Bowl

Frying Pan

Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

All Purpose Flour

Wrap