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Shopping ListRecipe: Malloreddus (Sardinian Pasta with Meat Sauce)
Ingredients for 4 people
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- 14 ounces semolina flour
- 1 cup water
- 3/4 cup extra virgin olive oil
- 1 tablespoon lard
- salt to taste
- 3 1/2 ounces ground veal
- 3 1/2 ounces ground pork
- 14 ounces tomato sauce
- 3/4 cup grated Pecorino piccante cheese
- 1 onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped rosemary
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Le Ricette
Malloreddus (Sardinian Pasta with Meat Sauce)
di Academia Barilla
PREPARATION TIME
102 min
102 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
ITALIAN REGION
Sardegna
Sardegna
Ingredients for 4 people
14 ounces semolina flour
1 cup water
3/4 cup extra virgin olive oil
1 tablespoon lard
salt to taste
3 1/2 ounces ground veal
3 1/2 ounces ground pork
14 ounces tomato sauce
3/4 cup grated Pecorino piccante cheese
1 onion
1 tablespoon chopped parsley
1 tablespoon chopped rosemary
1/4 cup extra virgin olive oil
salt and pepper to taste
Preparation 90 minutes preparation + 12 minutes cooking
In a bowl, use a spoon to mix the semolina flour with the oil, water and a pinch of salt to make a soft dough that holds together.
Divide the dough into pieces, shape into long cylinders 7/8 inch in diameter and cut into pieces about 1 1/8 inches long.
Form the pasta into the traditional malloreddus shape by making an indentation with the tip of your index finger and curling the edges into a canoe shape with your thumb and middle finger.
Flour the pasta pieces and arrange them on a pastry board.
Heat the oil in a pan over medium heat, add the ground meat, chopped parsley and rosemary and continue cooking, stirring occasionally.
When the meat has browned add the tomatoes, two tablespoons of hot water and cook slowly for about an hour, adding another tablespoon of water if the sauce becomes too thick.
Meanwhile, boil the pasta in a large pot of salted water for about 10-12 minutes.
Drain the pasta and dress with the sauce prepared as above and the grated Pecorino cheese. Serve hot.
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