Chef Gianluca Deiana Abis: Malloreddus al Pecorino e Zafferano
Malloreddus al Pecorino e Zafferano - Malloreddus with pecorino cheese and saffron
Prep. time: 15
Cook Time: 15
Difficulty: 2 out of 5
Malloreddus 250g (Sardinian shape Pasta "Malloreddus")
Pecorino sardo cheese 200g
1 Tea Spoon of saffron in powder
1 pinch Sardinian saffron pistils (DOP) (Garnish)
Grated or diced fresh pecorino cheese , put it in a bowl and melt in a double boiler or in the microwave (I don't love to use the microwave but I understand that many of you find it easier) Dissolve the saffron in a little water and add to the cheese , stirring well. Cook in salted water the Pasta for about 10 minutes and season with the prepared mixture.
At the end garnish everything with the saffron pistils.
You can use pecorino romano or toscano instead of the sardinian kind.
Vermentino di Gallura
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