In breve
The dish in short
- Malloreddus are durum wheat semolina and lukewarm salted water; here a fifth of the dough is coloured gold with saffron.
- Ropes 5 mm thick cut into 1.5 cm pieces, each rolled under the thumb on a reed basket (su ciuliri) to ridge it.
- Dried on a floured cloth for three days, in the sun if possible, then cooked moderately al dente.
- The sausage is browned in olive oil and set aside; garlic, onion and tomato cook in its fat until thick.
- Bay, basil and Sardinian saffron go in at the end, the sausage last; finished with plenty of grated matured Pecorino Sardo.
Il video, Campidano di Cagliari, Sardegna
Malloreddus alla campidanese
The video: Sardinian ridged semolina gnocchetti with sausage, tomato and saffron
Sardinia's small ridged gnocchetti of durum wheat semolina, made by hand and dried for three days, dressed in the Campidano way with sausage, tomato, Sardinian saffron and grated Pecorino Sardo. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 2 h 3 min
- Cooking
- 1 h
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 22 steps, as in the recipe.
Altri video
