From Sardinia with love the malloreddus to the Campidanese: originally to prepare them, woven wicker baskets were used, by pressing on the bottom gnocchi of pasta with the thumb, they obtained striped "curls", suitable for collecting the sauce. The most typical, now widespread throughout the island, is that of the Campidano, with sausage and a pinch of saffron
Ingredients FOR MALLOREDDUS
- 450 g re-milled durum wheat semolina
- saffron powder
- salt
Ingredients FOR THE SAUSAGE SAUCE
- 800 g tomatoes (or peeled)
- 500 g fresh sausage
- 1 onion
- laurel
- basil
- Sardinian pecorino
- saffron powder
- White wine
- extra virgin olive oil
- salt
FOR MALLOREDDUS
Knead durum wheat semolina with about 250 g of water, a pinch of salt and one of saffron; work the mixture until it becomes homogeneous. Cover it and let it rest for about 30 minutes.
disconnect small portions of dough and formed loaves, cut them into 1 cm slices and crush them with your thumb on the grooved tablet, rolling them (as shown in the gallery).
FOR THE SAUSAGE SAUCE
Chop the onion and let it dry, cooking for 3-4 minutes on medium-low heat in a saucepan with 2 tablespoons of oil.
Take away skin the sausage, cut it into chunks and add it to the onion with 1 bay leaf. Cook for 10 minutes, then blend with 1/2 glass of wine and 1/2 glass of warm water, in which you will have dissolved a pinch of saffron.
Cut chopped tomatoes (or peeled tomatoes), add them to the sausage, salt and cook for 20 minutes; finally add a sprig of basil and cook again for 10 minutes.
Boil malloreddus, drain them in a large bowl and season with the sauce and plenty of grated pecorino.
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