Malloreddus Alla Campidanese are typical, Sardinian recipe

Foreign flavors, new worlds of pleasure. Travel and dishes – this is inseparable. In our series « Hungry to the World » we want to bridge the time with inspiring recipes until your next trip.

The longing moment for Sardinia

Luminous turquoise sea, white sand, a few sailing boats bubble on the water … of course, that is only available in the Caribbean. But no, this is Bella Italia, more precisely the Spiaggia Rena Bianca, which is famous for her white beach. The 700 meter long bay is the city beach of Santa Teresa di Gallura. What a luxury! If you want to dive there, you have to go to the north of the island – past many other bays that can definitely take on the Caribbean.

The recipe for Malloreddus Alla Campidanese

The ingredients for four people: 3 salsiccia (approx. 100 g, or 150 g pig and beef meat meat), 1 handful of cherry tomatoes, 1 garlic toe, 200 g pecorino, 10 g smooth parsley, 3 tablespoons of olive oil extra, 300 g passata (made of glass or can), salt, pepper from the mill, 400 g malloreddus (Sardische Gnocchi).

This is how it works: Brät press out of the Salsiccia. Wash and halve tomatoes. Peel the garlic, grate the pecorino finely. Wash the parsley, shake dry, pluck the leaves and chop finely.

For the sauce, heat 3 tablespoons of olive oil in the pan and fry the clove of garlic in it until golden brown, then remove it again. Add the salsicciaträt or minced meat and fry crumbly while stirring. Then add the tomatoes and fry briefly. Then add the Passata. Season the sauce with salt and pepper and simmer for 20 minutes.

Then cook the malloreddus in plenty of boiling salt water a little more than Al Dente.

Completion: Mix the grated pecorino and 3 tablespoons of pasta cooking water with a whisk foamy in a small bowl. Then mix the pecorino cream with the sauce. Put the pasta directly into the sauce with a foam spoon out of the cooking water and mix everything well. Sprinkle the chopped parsley over it. Depending on the desired, ground pepper.

By the way: Malloreddus are among the typical pastasis of Sardinia. The island has very independent traditions. The influence of other countries can also be felt more than on the Italian mainland. On the island you are more self -catering, which is why most types of pasta also come to the table handmade.

Info: The recipe comes from the book: Domenico Gentile: Il Mondo della Pasta: The whole world of Italian pasta forms, its sauces and recipes. ZS Verlag, 261 pages, 34 euros.