Malloreddus alla campidanese. Today I leave you a recipe of Sardinia, Indeed, one of the pillars of traditional cuisine of Sardinia, summarising the pastoral culture of & #8217; Island passing through the tomatoes (traditionally you use those of the plains of Serramanna), the sausage and then l & #8217; pig breeding, Saffron that is in the area between the towns of San Gavino, Turri and his best expression and pecorino sardo, pride of Sardinia. And’ a simple dish, rustic, farmer, bringing together the best of Medio Campidano, the flat land between Sanluri and Villacidro where pastures, l & #8217; pig breeding and the cultivation of Saffron are an ancient tradition. The recipe wants fresh tomatoes should be used, but of course when they are not in season i use whole peeled, so you can shred by hand, to give that rustic touch, that is characteristic in this recipe. As regards the sausage, choose one that has at its core the fennel. Finally, on the front of cheese, I use a “Pecorino sardo Dop” During mixing, but then always full recipe with cheese “Fiore sardo Dop” seasoned, which gives the dish a smoky scent, making it special.
Ingredients for 4 people:
- 400 GR of malloreddus
- 600 grams of tomatoes on the type “Rome” or peeled tomatoes (out of season)
- 300 grams of fennel sausage
- a clove of garlic
- 15 grams (one teaspoon) tomato paste
- one shallot or a piece of Golden onion
- fresh basil
- three toasted and powdered saffron
- Salt, to taste
- extra virgin olive oil, to taste
- Pecorino sardo Dop, to taste
- Fiore sardo cheese Dop aged (pecorino cheese), to taste
If the tomatoes are fresh, wash well, Clip curves cross, dip them in boiling water and then peel them. Cut them in half and remove the seeds and l & #8217; vegetable water. Reduce the chopped tomatoes stracciandoli by hand. If you use the peeled tomatoes, use the whole peeled tomatoes and not the pulp (in Sardinia using primarily the variety “Rome”), so that you can tear up the tomatoes by hand and give the dish that rustic feel that is essential.
Free the sausage from the casing and cut into small pieces. Finely chop the onion. Make dry and reduce powder saffron. To dry the Saffron threads, place them on a baking sheet covered with parchment paper and bake for two or three minutes at about 80° c. Reduce saffron powder, placing the dried stigmas between two sheets of parchment paper and using the back of a spoon to gently crush the stigmas.
Brown the sausage in a pan with a drizzle of extra virgin olive oil d & #8217;, stirring it from time to time, until all of the sausage will not have changed color. Add the tomato paste, chopped onions and whole garlic #8217 l &;. Lightly brown the vegetables on medium heat.
Add the tomatoes, fresh or canned tomatoes and Basil. Add salt and cook covered, over medium heat, for at least 30 minutes or until the sauce won't be narrowed. Dissolve saffron in hot water. Halfway through cooking, Add the Saffron dissolved in water with tomato sauce.
Cook the malloreddus in plentiful salt water, drain spaghetti al dente, keeping a little’ of the cooking water. Sauté the malloreddus with sausage gravy. Turn off the heat. Stir in a little’ grated Pecorino sardo cheese Dop. Leave to rest for one minute. Sprinkle the dish with a generous helping of Fiore sardo Dop aged, that will give this recipe a pleasant note affumicata. Bon appétit!
THE PAIRING: With a recipe from the intense flavors as malloreddus alla campidanese, We chose a Sardinian wine, from the province of Cagliari, product in the countryside of Settimo San Pietro from & #8217; company Ferruccio Deiana. The wine is a “Doc Monica di Sardegna”, It's called “Silenus” and is made from grapes “Cannonau”. And’ a wine with good body, by ripe fruit with vegetal notes, the palate is soft and savory.