Maltagliati allo Zafferano con Ragoût di Cortile ed Erbette di Campo

Maltagliati allo Zafferano con Ragoût di Cortile ed Erbette di Campo is a pasta dish rooted in the Italian tradition of using irregularly shaped pasta scraps, known as maltagliati, which originated in Emilia-Romagna and the Marche as a thrifty way to use leftover dough. The addition of saffron gives the pasta a distinctive golden hue and a subtle floral bitterness, a practice common in Lombardy and Abruzzo. The ragoût di cortile (“courtyard stew”) typically combines mixed farmyard meats such as chicken, rabbit, and sometimes pork or veal, slowly braised with soffritto, tomato, and white wine. The erbette di campo are foraged wild greens like dandelion, chicory, and borage, blanched and folded into the ragoût or served as a garnish. A great version achieves balance: the maltagliati should be perfectly al dente, the saffron fragrant but not overwhelming, the ragoût deeply savory yet brightened by the slightly bitter herbs. Regional variations might swap the meats for guinea fowl or duck, or use local saffron from San Gimignano or Abruzzo. At Casa Villa Marina in I Piani, Italia, the dish is prepared according to these traditions, earning a mention from the Gambero Rosso guide for its faithful interpretation of the rustic, terroir-driven flavors of central Italy.