The Malloreddus Campidanese are a typical first course of Sardegna, really tasty. There are several variations, depending on the area in which they are prepared. In many cases, in addition to fresh sausage, in the preparation of the sauce to season gnocchi, it also adds a few pieces of dried sausage!
Preparation time: 20 minutes
Cooking time: 40 minutes
Preparation for: 4 people
400 gr of Sardinian Malloreddus (dumplings)
600 gr of tomato sauce or 500 grams of fresh tomatoes
Zafferano of Sardegna PDO
1 clove garlic
300-400 gr fresh sausage
200g dried sausage (optional)
200 gr of grated Pecorino Sardo PDO
extra virgin olive oil
2 teaspoons of sugar
First let’s start preparing this dish preparing a good sauce, pour in a pan with high edges extra virgin olive oil and make a fried garlic and onion until they are beautiful golden, at this point remove the garlic and add the fresh sausage into small pieces (if you want a little ‘of the dry sausage), and sauté for about 10 minutes then add the tomato sauce or fresh tomatoes, add some salt and 2 teaspoons of sugar.
Cook the sauce at least 25-30 minutes over low heat until the sauce is nice full-bodied and congealed, add plenty of fresh basil to flavor if you wish. Boil salted water in a pot and when it starts to boil, pour the Malloreddus. Drain them as soon as they are beautiful “al dente”, toss with the sauce in which loose a packet of Sardinian PDO saffron, sprinkle with plenty of Pecorino Sardo PDO.
Enjoy your meal and have fun with this Sardinian dish!
This recipe was created and shared on ITALIAN FOOD SECRETS by: Cristina Marras
Author of the blog: L’angolo di Cristy
Here you will find the original recipe: http://goo.gl/IoCQCl
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