Maltagliati, pancetta and sage
Maltagliati means “badly cut” in Italian and is the name given to the pasta scraps left over from making fresh pasta. Nici Wickes' recipe uses fresh lasagne sheets, cut into bite-sized pieces
- 2 sheets store-bought fresh lasagne
- 2 tbsp butter
- 12-14 fresh sage leaves
- 100 g prosciutto, torn roughly
- 1 lemon
- drizzle of good-quality olive oil
- Cut or tear the lasagne into large bite-sized pieces. Bring a pot of salted water to the boil and cook for 3-4 minutes until al dente – firm to the bite but cooked through. Drain.
- While the pasta cooks, melt the butter until bubbling. Add the sage leaves and prosciutto, then cook until crisp. The butter should turn nutty in flavour. Add the cooked and drained pasta to the pan, tossing to coat.
- Divide between the plates, squeeze over the fresh lemon juice and add a generous drizzle of olive oil.