Tuesday, 22 June 2010

Maltagliati with Tomato ,Porcini Mushrooms and Shrimp

Ok, today a very flavorful recipe!!
Maltagliati means "badly cut" pasta
due to their irregular shape!

I love Porcini mushrooms and they are
abundant in Europe markets during
the Summer and Fall.

We start with fresh porcini mushrooms

from a local market here in Roma. Dice and

separate tops from stems.

Place the tops in a pan with a little

extra-virgin olive oil, over med-low heat.

Add a clove of garlic and fresh cut tomatoes.

Add white wine and simmer.

Add the stems.

After preparing pasta (see my recipe) then

slice diagonally into the particular pasta shape.

Cook pasta separately in salted boiling water.
Then add pasta to the mushrooms and tomatoes.

Add shrimp.

Add fish stock.

Simmer until shrimp is cooked.

See you next Fabiolous Tuesday!


  1. That looks gorgeous. Exactly the kind of dish I would enjoy. Whenever I visit Italy, I always take home a big bag of dried porcini mushrooms. Thanks for sharing this wonderful recipe!

  2. This pasta looks so good. I would love to have this for dinner tonight, thanks for sharing your recipe!

  3. My family would devour something like this... thank you for sharing Gratzi!

  4. wow...this dish looks amazingly tasty! Many thanks for sharing this great recipe.

  5. Simplicity at its best ! We use them quite often and always happy to find new recipes to showcase them.

  6. Absolutely magnificent. Thank you so much for sharing this with us. The fresh pasta alone would be worth it.

  7. Your posts always make me so hungry!

  8. The combination of flavors here sounds fabulous!

  9. fresh pasta looks so good and the mushrooms? yumm thanks for sharing the recipe.

  10. Gorgeous! I wonder if it's enough to simply say, “I love Italy.” Living for two months in Sicily last winter as spoiled me. I can't wait to get back.

  11. wow what great recipes so glad I found you here love the pictures, the family is awesome and the food it fabulous what more can anyone ask for! gracie!