Malloreddus alla campidanese

Preparation

1. STEP 1 OF 15

   To prepare malloreddus alla campidanese, start with the sauce: clean and chop the onion.

2. STEP 2 OF 15

   In a non-stick pan, sauté the onion with a drizzle of oil.

3. STEP 3 OF 15

   Score the sausage to remove the casing and crumble it by hand.

4. STEP 4 OF 15

   Add the sausage to the browned onion and sauté for a few minutes.

5. STEP 5 OF 15

   Pour in the tomato puree, season with salt, and flavor with powdered saffron.

6. STEP 6 OF 15

   Cover with a lid and cook over medium-low heat for about 20 minutes.

7. STEP 7 OF 15

   Meanwhile, prepare the malloreddus: combine the re-milled semolina with two-thirds of the water and a pinch of salt.

8. STEP 8 OF 15

   Knead by hand until you get a smooth dough and let it rest for 15-20 minutes.

9. STEP 9 OF 15

   Divide the dough into small pieces and form strips of pasta about 5 mm in diameter.

10. STEP 10 OF 15

    Cut the strips into pieces about 8 mm long and roll them on a gnocchi board to get the characteristic shape.

11. STEP 11 OF 15

    Place the malloreddus on a lightly floured cloth.

12. STEP 12 OF 15

    Cook the gnocchi in salted boiling water and drain them as soon as they float to the surface.

13. STEP 13 OF 15

    Transfer the malloreddus to the sauce, add a ladle of cooking water, and stir to combine.

14. STEP 14 OF 15

    With the heat off, finish with a drizzle of oil and plenty of grated pecorino.

15. STEP 15 OF 15

    Serve the malloreddus alla campidanese hot.

Suggestions

• Gnocchi board

• Non-stick pan

General Information

Analysis

Macronutrients (100 gr)