Chef Gianluca Deiana: Malloreddus alla Campidanese
Prep. time: 15
Cook Time: 45
Difficulty: 2 out of 5
tomatoes 800g (Three Cups)
fresh Sardinian sausage 500 gr (Two Cups)
malloreddus 500 gr (Two Cups)
Bay leaf 3
basil 8 Leafs
Sardinian pecorino 200 gr (one Cup)
dry white wine (Vermentino)
extra virgin olive oil (cold Press)
Sea salt To taste
Pecorino Sardo 150/200 gr (one Cup)
For the recipe of malloreddus Campidanese , peeled tomatoes , remove seeds and cut into pieces the fillets . Chop the onion , brown it in 2 tablespoons of oil for 1-2 minutes , then add the grainy sausage and a bay leaf . Cook for about 10 minutes . Pour half a glass of wine and half a glass of warm water in which you have dissolved a pinch of saffron . Add to the pot tomatoes and season with salt , cover , then simmer for 20/30 minutes' . Scented with a few leaves of basil and cook another 20-25 ' .
Boil Malloreddus then drain and pour into a large bowl , to be able to comfortably serve with the sauce , tying them with grated Pecorino Sardo. I remember when i was a kid my grand mother use to put extra saffron for me and i use to eat it without the cheese, at the time (5 year old) i didn't like cheese that much. Now i basically eat cheese with pasta in it.
Mahl – or – red – doo – zu, which many people believe comes from malloru, or ‘bull’ in one Sardinian dialect, because they resemble ‘fat little calves’. The other theory is that the name is lifted direct from the Latin mallolus, meaning ‘morsel’ or little bits of pasta dough that are hand-rolled on a round reed basket to make the characteristic shape and lines in the dough.
The malloreddus, are a kind of durum wheat pasta, typical of Sardinian cuisine it's often flavored with saffron.
They are usually served with butter and pecorino sardo cheese (Malloreddus al Pecorino) or a tasty ragu made from local sausage and fresh tomatoes. ( Malloreddus Campidanese ) .
Check more recipes from Chef Gianluca Deiana Abis