Tag: Malloreddus

Malloreddus Recipe – Italian Cuisine – Italian Cuisine

Malloreddus Recipe - Italian Cuisine


  • 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

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

Malloreddus recipe with savory and stracciatella sauce


  • 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

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.

Proudly powered by WordPress