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Maloreddus alla campidanese
by
Frank Fariello
Текущий рейтинг: 5.0
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%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ERemove%20the%20sausage%20meat%20from%20its%20casings%20and%20crumble%20the%20meat%20into%20a%20skillet%20with%20a%20healthy%20drizzle%20of%20olive%20oil.%20Allow%20the%20meat%20to%20brown%20lightly,%20breaking%20up%20the%20sausage%20meat%20into%20even%20smaller%20bits%20with%20a%20wooden%20spoon%20as%20it%20browns.%20Remove%20the%20sausage%20meat%20with%20a%20slotted%20spoon.%3C/p%3E%3Cp%3EIn%20the%20fat%20remaining%20in%20the%20skillet,%20saut%C3%A9%20the%20garlic%20clove,%20which%20you%20will%20have%20slightly%20crushed%20with%20the%20side%20of%20a%20knife,%20just%20until%20it%20begins%20to%20give%20off%20its%20aroma.%20Immediately%20add%20the%20canned%20tomatoes,%20with%20your%20hands,%20crushing%20them%20between%20your%20fingers%20as%20they%20go%20in.%20Add%20the%20rest%20of%20the%20sauce%20ingredients%20and%20let%20the%20sauce%20simmer%20until%20it%20thickens%20nicely,%20about%2015-20%20minutes.%3C/p%3E%3Cp%3EMeanwhile,%20boil%20the%20malloreddus%20in%20abundant,%20well-salted%20water%20until%20al%20dente,%20usually%20about%2012%20minutes.%20Drain%20and%20add%20your%20pasta%20directly%20into%20the%20skillet%20and%20toss%20it%20all%20together.%20Add%20the%20grated%20pecorino%20and%20serve%20immediately,%20with%20more%20pecorino%20on%20the%20side%20for%20those%20who%20want%20some.%3C/p%3E%3Cp%3ENOTES:%20Malloreddus%20are%20actually%20fairly%20easy%20to%20make,%20certainly%20no%20harder%20than,%20say%20regular%20gnocchi.%20You%20mix%20your%20dough%20in%20the%20usual%20way,%20using%20a%20glassful%20of%20teipd%20water%20for%20400g%20of%20flour,%20a%20pinch%20of%20salt%20and%20a%20pinch%20of%20ground%20saffron.%20Taking%20a%20handful%20of%20the%20dough%20at%20a%20time,%20roll%20it%20out%20as%20you%20would%20for%20potato%20gnocchi%20into%20'cords'%20but%20rather%20thinner,%20about%20the%20circumference%20of%20a%20pencil.%20Cut%20the%20rope%20at%202cm%20(1/2-inch)%20intervals%20and%20then%20roll%20the%20pieces%20using%20the%20back%20of%20your%20thumb,%20against%20the%20prongs%20of%20a%20fork%20or%20a%20gnocchi%20board,%20to%20create%20a%20small,%20ridge-backed%20shell-like%20gnocco.%20If%20you%20use%20ground%20saffron,%20your%20malloreddus%20will%20have%20a%20lovely%20golden%20color%20almost%20like%20egg%20pasta.%20But%20you%20can%20omit%20the%20saffron%20if%20you%20prefer,%20which%20is%20how%20most%20factory%20maloreddus%20is%20made.%3C/p%3E%3Cp%3EIf%20you%20can't%20find%20malloreddus%20in%20the%20store%20and%20don't%20have%20the%20time%20or%20inclination%20to%20make%20your%20own,%20the%20same%20sauce%20is%20perfectly%20delicious%20with%20more%20conventional%20stubby%20pastas%20like%20pennette.%3C/p%3E){kind=link}