Tag: Malloreddus

Malloreddus recipe alla campidanese, the Sardinian recipe – Italian Cuisine

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

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

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.

Malloreddus Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 Kg peeled tomatoes
420 g malloreddus
160 g sausage
an onion
a clove of garlic
basil
saffron
grated pecorino cheese
extra virgin olive oil
salt

Duration: 1 h

Level: Easy

Dose: 6 people

For the malloreddus recipe, shell the sausage, chop the peeled tomatoes and chop the onion. Brown the sausage in a saucepan with 2 tablespoons of oil for 1 ', then add the onion, the crushed garlic clove, a sachet of saffron and 3 basil leaves; mix well and cook for 2-3 minutes, then add the peeled tomatoes, season with salt and cook for 45 minutes.

Cook the malloreddus in plenty of boiling salted water. Remove the garlic clove from the sauce, season the malloreddus, sprinkle with plenty of grated pecorino and serve.

Malloreddus recipe with savory and stracciatella sauce – Italian Cuisine

Ingredients

300 g cherries
300 g re-milled durum wheat semolina
250 g stracciatella di burrata
100 g tomato
80 g spring onion
saffron powder
extra virgin olive oil
savory
salt
pepper

Duration: 1 h 45 min

Level: Middle

Dose: 4 people

For the recipe of malloreddus with savory and stracciatella sauce, mix the semolina with 140 g
of slightly warm water, a pinch of salt and one of saffron. Work the mixture until it is homogeneous. Place it under a bowl and let it rest for 30 minutes. Then divide it into small loaves of 4-5 mm in diameter and cut them into pieces about 1 cm long. Pass them on the special tool (a sort of tiny chopping board in striped wood) by dragging them with your thumb so as to roll them up on themselves.
FOR THE SEASONING: Stone the cherries and cut them into pieces. Cut the tomato into pieces. Clean the onion. Slice it and brown it in a pan with 3 tablespoons of oil, a generous grinding of pepper and a sprig of savory minced. Add a ladle of water and, when it has evaporated, add the tomato, cherries and a pinch of salt.