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Maltagliate with Borlotti, Shallots and Arugula

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CATEGORY CUISINE TAG YIELD
Grains New, Text, Import 1 Servings

INGREDIENTS

1 Recipe fresh pasta, rolled to thinnest setting, on the machine
6 tb Extra virgin olive oil
10 Shallots, peeled, thinly sliced
1 c Cooked borlotti, or pinto beans, drained
1 c Dry red wine
1/2 c Freshly grated Parmesan
2 bn Arugula, washed, spun dry, chopped

INSTRUCTIONS

Cut pasta into funny shapes and set aside.
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a 12 to 14 inch saute pan, heat olive oil and shallots over medium heat
and cook until shallots are soft, about 8 to 10 minutes. Add beans and red
wine and reduce liquid by half. Add Parmesan and remove from heat. Drop
pasta into boiling water and cook until tender, about 3 to 4 minutes. 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.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #516 by Sue
<suechef@sover.net> on Mar 14, 1997

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