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Malloreddus (Sardinian Pasta with Meat Sauce)

di Academia Barilla

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Malloreddus (Sardinian Pasta with Meat Sauce)
1 hours


First course


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 1 hours preparation + 12 minutes cooking
1. 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

2. Divide the dough into pieces, shape into long cylinders 7/8 inch in diameter and cut into pieces about 1 1/8 inches long

3. 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

4. Flour the pasta pieces and arrange them on a pastry board

5. Heat the oil in a pan over medium heat, add the ground meat, chopped parsley and rosemary and continue cooking, stirring occasionally

6. 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

7. Meanwhile, boil the pasta in a large pot of salted water for about 10-12 minutes

8. Drain the pasta and dress with the sauce prepared as above and the grated Pecorino cheese

9. Serve hot