Malloreddus with sausage

Difficulty: Average Time: 1 hour 30 minutes

Ingredients

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½ Kg of malloreddus;
300 gr of sausage;
1 kg of bald tomatoes;
50 gr of the preserve;
150 gr of grated pecorino;
olive oil;
garlic;
saffron;
laurel;
basil;
salt

How to make Malloreddus with sausage

Brown in the oil the sausage cut to dice and allow it to gild.
In the same saucepan, you fry the garlic slightly, with the preserve and the bald tomatoes, the saffron, the leaf of laurel, the basil, a pinch of salt, and a slow cook fire.
When the juice will have grown thick, add the sausage, mixing well.
Cook the pasta, drain it, season it with the fluid, flavor with the grated pecorino, and immediately serve.

A recipe from an American food lover living in Copenhagen

Photo and recipe by Joshua Gross

Malloreddus (gnochetti Sardi) with sausage and saffron ragù
Three pork sausages, good-quality, removed from their skins
1 lb Malloreddus (gnochetti Sardi)
1/2 tsp saffron threads
1/2 onion, chopped
Two garlic cloves, sliced
100ml of white wine
400g of tinned Datterini tomatoes
One bay leaf
olive oil
salt
black pepper

TO SERVE

Pecorino Romano,
grated,
fresh basil leaves

Regional Recipe from Sardinia

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.