The classic dish of Sardinian cuisine are the Malloreddus At Campidanese; among the many recipes there is also the one that comes from the Campidano area, the largest plain in southern Sardinia. It is a very rich dish that includes a sauce based on cheese and sausage: this version includes Sardinian pecorino but for those who prefer a more decisive taste, you can use a seasoned pecorino. Immersed in these flavors, we want you to stay in the land of Sardinia by offering you the famous ones culurgiones, making use of the original Sardinian recipe. These are typical Sardinian ravioloni, a particular format of fresh filled pasta, which we can consume as a substantial first course, or as a single dish if we want to abundant in doses. Try other types of pasta that you can combine with sausage and amaze your guests, such as Tagliatelle with cream, mushrooms and sausagesa dish with a full-bodied and extremely tasty taste.

Preparation

1

To prepare the Malloreddus sauce, start with the sauté: peel and finely chop the onion and brown it with extra virgin olive oil in a saucepan.

2

Take the sausage, remove its skin, and crumble it well with your hands.

3

Add the sausage to the sautéed onion, now stewed, and let it brown in a pan for about 15 minutes over medium heat, stirring occasionally so that it does not burn.

4

After this time, add the tomato sauce and a pinch of salt. Cover the pot with a lid and cook for about 1 hour over very low heat.

5

Season the sauce with a few basil leaves.

6

In the meantime (about 20 minutes before the sauce is completely ready) put a saucepan with plenty of salted water on the stove and, once it has come to a boil, pour in the Malloreddus.

7

Drain the pasta and, once cooked, dip it into the saucepan containing the sauce. Mix well and, after turning off the heat, stir in the Sardinian pecorino.

Accessories

• Pot with lid
• A pocket knife
• A pan
• Colander

Tips and tricks

• The typical recipe of Malloreddus alla Campidanese involves the use of onion but can be replaced with garlic.
• To obtain a not too grainy sauce, we advise you to mash the meat of the sausage with the tines of a fork while it is browning: in this way you will obtain a consistency more similar to the meat sauce.
• In many recipes you can find the use of saffron which aromatizes and makes the flavor fuller: try them also in this variant, they will be delicious!
• It is advisable to mix the pasta with the cheese away from the stove to ensure that it remains creamy and does not cook: in this way the pecorino will make the sauce of your Malloreddus alla Campidanese more dense and velvety, melting.
• Malloreddus can also be homemade with 3 ingredients: durum wheat semolina, water and a pinch of saffron in the dough.
• We suggest you drain the pasta al dente so that it will flavor well in the sausage sauce for a few more minutes.

storage

Malloreddus alla Campidanese should be consumed at the moment, but if they are left over, they can be stored in an airtight container and stored in the refrigerator. for a day.

History

The Malloreddus, sometimes Italianized in Sardinian dumplings, have existed for hundreds of years and are a type of pasta typical of Sardinian cuisine that was homemade by hand by housewives. A second, more romantic etymology would make the name derive from a diminutive of the word ‘malloru’, which in Campidanese Sardinian means bull: consequently malloreddus would mean calves and which therefore refers to the shape created by these Sardinian dumplings. Historically, their shape derives from the processing: the pasta balls were pressed against the ‘ciuliri’, a typical straw basket, taking the shape of thin striped shells, about 2 cm long, and produced with durum wheat flour and water.