Malloreddus are a popular dish in Sardinia. They are made with a simple mixture of semolina, water and saffron, and look like gnocchi.
– 200g semolina
– 100ml warm water
– 2g powdered saffron
– 3 pork sausages
– 1 tsp fennel seeds
– 1/2 onion, chopped
– 2 garlic cloves, sliced
– 100ml white wine
– 1 can Datterini tomatoes
– 1 bay leaf
– olive oil
– salt, black pepper, to taste
– Pecorino Romano cheese, grated
1. To make the malloreddus dough, add the saffron powder to the warm water, then add the semolina. Knead for 5 minutes. Wrap and leave for 1 hour.
2. Meanwhile, make the ragù. Sauté the onions and garlic with the fennel seeds and bay leaf in a splash of oil until soft.
3. Add sausages, then add the white wine.
4. Add the can of tomatoes and season with salt and pepper.
5. Cook for 20 minutes.
6. Make gnocchi-like malloreddus.
7. Cook malloreddus in a salted boiling water for about 5 minutes.
8. Drain the malloreddus and stir into the ragù.
9. Before serving, top with grated Pecorino Romano.