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Ricetta Italiana

Malloreddus alla Campidanese

Sardinia’s saffron gnocchetti in a sausage and tomato ragù, finished with pecorino sardo: the Campidano plain’s feast-day standard.

Sardinia’s saffron gnocchetti in a sausage and tomato ragù, finished with pecorino sardo: the Campidano plain’s feast-day standard.

55 min Tempo di Preparazione
50 min Tempo di Cottura
4 Porzioni
medium

Preparazione

  1. Bloom the saffron in 200 ml warm water, then knead it into the semola with a pinch of salt to a firm golden dough. Rest 20 minutes.

    30 min

  2. Roll thin ropes, cut chickpea-sized pieces, and drag each over a gnocchi board or basket weave with your thumb into a ridged shell. Dry on semolina.

    40 min

  3. Soften the onion and garlic in the oil; add the crumbled sausage and brown it properly, breaking it small.

    10 min

  4. Pour in the wine and let it vanish; add tomatoes, fennel, salt, and pepper.

    5 min

  5. Simmer the ragù gently, uncovered, until thick and brick-toned, about 30 minutes.

    30 min

  6. Boil the malloreddus in well-salted water until they float plus a minute, 6 to 8 minutes; they should stay pleasantly chewy.

    8 min

  7. Toss pasta and ragù with a splash of pasta water and half the pecorino. Plate under the remaining cheese, drifts not flurries.

    2 min

Consigli dello Chef

  • Saffron in the dough, not the sauce: The island’s trick: the pasta itself carries the perfume, so the ragù stays a sausage story. Bloom the threads fully or the gold streaks.
  • Brown the sausage like it owes you: The ragù’s depth is built in the browning minutes. Pale sausage makes pink sauce; bronzed sausage makes campidanese.
  • Festival pots get a cinnamon-whisper of dried bay; everyday versions skip it. Either way the pecorino must be sardo, not romano: rounder, sweeter, island-correct.

Valori Nutrizionali

Calorie
895.7
Proteine
37.05g
Carboidrati
83.61g
Grassi
42.65g
Fibre
6.3g

Per porzione

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