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Malloreddus alla Campidanese
Food Malloreddus alla Campidanese

Malloreddus alla Campidanese

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About

The most iconic pasta dish of the South Sardinia region. It offers an exquisite example of Italia cuisine by combining local handmade saffron pasta with fresh sausage, tomato sauce, and pecorino cheese.

Flavors, dishes and restaurants

Cuisine

Considered the heart of South Sardinia gastronomy, this dish carries the traditional flavors of the Campidano plain. The small shell-shaped gnocchetti pasta, colored with saffron, is blended with local deli products. To taste this delicacy recognized across Italia, you can locate authentic trattorias on the map.

Ingredients

  • 400g Malloreddus (Sardinian gnocchetti)
  • 300g fresh Sardinian sausage (with fennel seeds)
  • 400g tomato puree
  • 1 pinch of saffron threads
  • 100g grated Fiore Sardo Pecorino cheese
  • 1 small onion and extra virgin olive oil

Preparation

  1. Sauté the finely chopped onion in olive oil until translucent, then add the peeled and crumbled fresh sausage.
  2. Once the sausage browns, add the tomato puree and let the sauce simmer on low heat for about 30 minutes.
  3. Towards the end of the cooking time, dissolve the saffron in a little warm water and stir it into the sauce.
  4. Cook the malloreddus pasta in boiling salted water until al dente, drain, mix thoroughly with the sauce, and serve with plenty of grated pecorino.

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