12

Dec

Malloreddus in Campidanese Style

Italian Recipes

0

Malloreddus alla Campidanese is a Sardinian pasta dish that reflects the island’s rich culinary heritage and the influence of diverse cultures throughout history. “Malloreddus” are small, ridged pasta shells made from semolina flour and water, resembling miniature gnocchi. The “Campidanese” style refers to the Campidano region in southern Sardinia, known for its fertile plains and traditional Sardinian cuisine. The dish typically features a flavorful tomato-based sauce with sausage, saffron, and Pecorino cheese, creating a hearty and aromatic experience that captures the essence of Sardinia’s unique flavors.

Difficulty

Moderate

Wine Pairings

Not Available

Servings For :

4-6 People

Timing

Approximately 1.5 hours of preparation and cooking

Cost

Moderate

Italy Region

Sardegna

Calories

Not Available

Ingredients

For the malloreddus (or use store-bought malloreddus):

400g (about 14 oz) of semolina flour
Water (as needed)
A pinch of salt

For the Sauce:

500g (about 1 lb) of Italian sausage, casing removed
1 onion, finely chopped
2 cloves of garlic, minced
1 can (400g) of crushed tomatoes
A pinch of saffron threads, soaked in warm water
Pecorino cheese, grated
Extra virgin olive oil
Salt and black pepper to taste

Preparation

For the Malloreddus:

On a clean surface, mound the semolina flour and create a well in the center.
Gradually add water to the well and knead until it forms a smooth and elastic dough. Add more water or flour if needed.
Roll out the dough into thin ropes, then cut small pieces and shape them into ridged shells using your fingers or a gnocchi board.

For the Sauce:

In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
Add the minced garlic to the skillet, stirring until it becomes fragrant.
Add the Italian sausage to the skillet, breaking it into small pieces and cooking until it is browned.
Pour in the crushed tomatoes and saffron (along with the soaking water), stirring to create a rich and aromatic sauce. Simmer for about 20-30 minutes.
Season the sauce with salt and black pepper to taste. Stir in a generous amount of grated Pecorino cheese.
In a large pot, bring salted water to a boil. Cook the malloreddus according to the package instructions or until al dente. Reserve a cup of pasta cooking water before draining.
Add the cooked malloreddus to the skillet with the sausage and tomato sauce, tossing gently to coat the pasta with the flavorful sauce.
If needed, add a ladle of the reserved pasta cooking water to achieve the desired consistency.
Serve Malloreddus alla Campidanese hot, garnished with additional grated Pecorino cheese.
Enjoy this Sardinian classic that showcases the unique pasta shape of malloreddus, paired with a savory sausage and saffron-infused sauce, creating a hearty and satisfying dish that captures the essence of Sardinia’s culinary traditions.