Malloreddus alla campidanese
Malloreddus alla campidanese are the quintessential Sardinian gnocchetti, the stars of traditional Campidano cuisine from the Cagliari area. This fresh pasta, made with semolina and water, pairs beautifully with a rich sauce of salsiccia, tomatoes, and the extraordinary fragrance of saffron, which gives this dish an unmistakable character and a fascinating golden color.
Preparation
- 1
Finely chop the onion and sauté it in a pan with hot oil together with the crushed garlic clove.
- 2
Add the crumbled salsiccia, stirring until it browns well and releases its fat.
- 3
Pour the peeled tomatoes into the pan, season with salt and pepper, then cook over medium heat for about 15 minutes.
- 4
Meanwhile, dissolve the saffron in a small glass with lukewarm vegetable broth.
- 5
Incorporate the saffron broth into the salsiccia and tomato sauce, stirring well. Let it cook for another 5 minutes.
- 6
Bring plenty of salted water to a boil in a large pot and cook the malloreddus for the time indicated on the package (usually 12-15 minutes), until al dente.
- 7
Drain the pasta while still slightly firm, reserving some of the cooking water.
- 8
Pour the malloreddus into the pan with the sauce, gently combine, and adjust seasoning if necessary.
- 9
Serve on individual plates, adding grated Pecorino Romano and a sprinkle of fresh parsley.
Chef's Tips
Saffron is the distinctive element of this recipe: add it only when the sauce is already cooking to preserve its delicate aroma. If the salsiccia is very fatty, remove some of the excess fat after browning.