MALTAGLIATI of PIADINA MASCIA the Piadina Mascia made with extra virgin olive oil becomes a delicious main course easy and quick to prepare

simple ingredients and natural spirit - suitable for vegetarian can be used to create pasta dishes, tasty vegetarian recipes, to accompany starters, cheeses and desserts

PASTA DISHES - CRISPY & CRUNCY FRIED MALTAGLIATI BITES - SOUPS - MOUSSE & FRIED PIADINA

our recipe - Maltagliati of piadina Mascia with cream peas, Formaggio di Fossa Cheese DOP and pendolini tomatoes

how to cook A MAIN COURSE of MALTAGLIATI of PIADINA • cut the Piadina Mascia into triangles of 2/3 cm• boil the Maltagliati for 2-3 min taking care not to overcook them• then drain them ‘al dente’ and saute’ in the pan for a few minutes

with your favorite sauce

how to cook CRUNCY FRIED MALTAGLIATI BITES  Delicious bites on its own, or even tastier dipped in a soup or with melted cheese.

Serve as an appetizer/snack or to accompany salads, desserts, ice cream and fruit salad.

• cut the Piadina Mascia into triangles, fry a few at a time. • fry for - about 90 seconds - until you reach the gilding desired.

• drain them and place on paper towels and serve hot

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