• Maltagliati with Tomatoes, Porcini Mushrooms and Shrimp

    9 votes
    Maltagliati with Tomatoes, Porcini Mushrooms and Shrimp
    Prep: 5 min Cook: 30 min Servings: 1
    by Fabio Bongianni
    29 recipes
    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.


    • Porcini Mushrooms
    • Garlic
    • White Wine
    • Extra-Virgin Olive Oil
    • Tomatoes
    • Shrimp
    • Maltagliati Pasta


    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 then slice diagonally into the particular pasta shape.
    Cook pasta separately in salted boiling water. Then add pasta to the mushrooms and tomatoes.
    Add shrimps
    Add fish stock.
    Simmer until shrimp is cooked.
    See you next time!

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    • Frank Fariello
      Frank Fariello
      The combination of tomatoes, shrimp and porcini is marvellous. Thanks for sharing this!

      By the way, if you input the hyperlink in the 'useful links' field, people will be able to click on it and go directly to your blog....
      • John Spottiswood
        John Spottiswood
        I made this tonight and thought it was delicious! Given available time and resources, I made a few substitutes that kept this from being as delicious as I'm sure it would be if Fabio made it in Rome. Here's what I did. I substituted 11 oz of packaged Rotini for the fresh Maltagliata (biggest sin). I also reconstituted a package (about 1oz) of dried Italian wild mushrooms. I used about 1/2 cup of wine, and a cup of fish stock I made using Dashi (Japanese fish stock granules that are sold in Asian grocery stores). I used about 2 Tbsp EVOO, 6 roma tomaotes, 2 large cloves of garlic, and about 1 pound of shrimp. I also added a healthy amount of kosher salt and pepper, and served with freshly grated parmesan. It was a great pasta which our kids all loved too. While it would certainly have been better with the freshly made Maltagliata, don't let that stop you if you dont want to break out the pasta machine. It's still quite tasty with dried pasta! Thanks for posting, Fabio!
        • Bebe Reeves
          Bebe Reeves
          I add fresh basil since this is the time of the year for harvesting it
          • A.L. Wiebe
            A.L. Wiebe
            This looks very delicious and easy to prepare. Thanks for posting.
            • Tamara Daugherty
              Tamara Daugherty
              Simply delicious, Fabio! And so thankful that in this we have permission to use "badly cut" pasta! I am still perfecting mine!


              • Cheryl C
                Cheryl C

                what about the fish stock--it wasn't on the ingredients list
                • Lisa Faley
                  Lisa Faley
                  Can I ask why the stems go in after the mushroom tops?
                  • John Spottiswood
                    John Spottiswood
                    This recipe looks fantastic, Fabio! I'm adding to my recipe box "try soon" folder and will be giving this a shot soon!

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