Malloreddus alla campidanese

Ingredients

• Malloreddus made from 500 g durum wheat semolina (or 500 g dried malloreddus)
• 1 kg tomato passata or fresh tomatoes
• 300 g fresh (Campidano) sausage
• 1 dl extra virgin olive oil
• 1 garlic clove
• 1 small onion
• 1 bay leaf
• 3 basil leaves
• 1 pinch saffron
• 120 g aged Sardinian pecorino
• Salt

Method

1. Cut the sausage into chunks and brown it in the oil; lift it out and set aside.
2. In the remaining fat soften the crushed garlic and finely chopped onion until pale golden; remove the garlic.
3. Add the tomatoes, salt them and simmer gently, stirring with a wooden spoon, until thick.
4. Add the bay leaf, basil and saffron and cook a few more minutes; remove the bay and basil, return the sausage and heat through.
5. Boil the malloreddus in plenty of salted water until moderately al dente and drain well.
6. Toss the malloreddus with the sauce and sprinkle generously with freshly grated pecorino.

Tips

• This is the Accademia Italiana della Cucina recipe in the style of the Campidano di Cagliari.
• Homemade malloreddus according to the Accademia: a dough of semolina and lukewarm salted water, one fifth kneaded with saffron; 1.5 cm pieces are rolled with the thumb on a rush su ciuliri and dried for three days.

Related topics

🍅 Malloreddus alla campidanese · Malloreddus · Semolina · 🧀 Pecorino · 🫒 Olive oil

Sources

• Accademia Italiana della Cucina — Gnocchetti alla campidanese

Servings: 6

Themes