The Malloreddus are the typical Sardinian gnocchi made with durum wheat semolina and water. They can be smooth or striped, and seasoned with different sauces, however Campidanese ones are among the most appreciated and known, sausage, saffron and tomato sauce...hummm
The name Malloreddus means "small calves" as the shape is reminiscent of a small bellied calf.
350 gr of Malloreddus pasta (you can use other pasta if you don't find them)
250 gr of pork sausage with fennel*
450 gr of Roman tomato
100 gr of aged pecorino sardo cheese**
1 tablespoone tomato paste
1 clove garlic
3 fresh basil leaves
Saffron threads to taste***
2 tablespoon extra virgin olive oil
* if you do not find the sausage flavored with fennel, use the normal one and add a bay leaf to
**the pecorino is just used to garnish the dish at the end, if you do not like cheese, delete it as well, Malloreddus will be delicious all the same.
*** if you don't have saffron pistils, use the powder one
In a saucepan, brown the crumbled sausage, remove it and fry the garlic in the remaining dressing. Pour the Roman tomato, basil and tomato paste.
When the sauce has thickened, add the sausage and saffron, mix and turn off.
Cook the Malloreddus in plenty of water, to be salted when it comes to boil, drain “al dente*” and season with the prepared sauce, complete with plenty of grated pecorino cheese.
*Al dente: drain the pasta two minutes before the indicated cooking times and stir in the pan with the sauce. Al dente means not completely cooked and above all..NOT OVERCOOKED!
- Cannonau di Sardegna DOC
- Monica di Sardegna DOC
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