Maltagliati with Pan-roasted Chicken

Maltagliati with Pan-roasted Chicken

Maltagliati with Pan-roasted Chicken

I love new food that I have never seen before, and am guilty of buying almost anything, just because it is novel to me. This has led to some wins, and invariably, some ill-fated losses too.

While shopping at my local gourmet/fancy-pants/hugely overpriced local food shop I came across maltagliati, an ‘artisanal’ {insert eye roll} egg pasta cut into little square shapes. I was charmed and had to take it home with me. Once home I Googled this newfound noodle and found out that maltagliati is simply cut off scraps from the tagliatelle making process. So I was a sucker and spent $9 on a box of pasta scraps.

Boxed maltagliati with an Aperol spritz

So if you don’t want to be duped like me, I suggest using any other egg noodle in this dish, but I’m sure that a less pricey maltaglaiti can be found in other stores.

This noodle is light, bright and has a nice chew from the egg, and the shape still enchants me. The lemon and chicken make this a perfect summertime lunch dish.

Serves 4

Maltagliati with Pan-roasted Chicken

2 bone-in, skin-on chicken legs
1, 250 g box of Maltagliati
½ cup of peas
¼ cup lemon juice
1 tablespoon of lemon zest
1 shallot, slivered
1 clove of garlic, slivered
2 sun-dried tomatoes, slivered
1 teaspoon of unsalted butter
¼ teaspoon fresh lemon thyme
1 teaspoon of fresh basil, torn
¼ cup of freshly grated Parmesan
1 teaspoon olive oil
1 teaspoon of grapeseed oil
2 tablespoons of chicken fat
Salt and pepper

Preheat oven to 400F

Set a medium sauté pan over medium-high heat

Season the chicken legs with salt and pepper

Once the pan is hot add in the grapeseed oil and the seasoned chicken

Sear on both sides, for about 3 minutes per side

Put the chicken in the pan in the heated oven and cook for 25-30 minutes or until the internal temperature reached 165F

Allow chicken to cool, once cooled pull the chicken from the bone and tear into bite-sized pieces

Reserve about 2 tablespoons of the rendered chicken fat from the roasting pan

Cook pasta to package directions

Set a large sauté pan over medium heat

Add the olive oil, shallots and garlic and sauté until softened, about 3 minutes

Next add the butter, chicken fat, pulled chicken, sun-dried tomatoes, herbs, lemon juice and half of the lemon zest and toss to combine

Add the cooked pasta, peas and half of the Parmesan, toss to combine

Plate and garnish with remaining Parmesan and lemon zest

Maltagliati with Pan-roasted Chicken