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Malloreddus alla Campidanese is a traditional Sardinian dish that includes tender gnocchetti pasta tossed in a savory sausage ragù. It’s a comforting, flavor-packed meal that’s surprisingly simple to make at dwelling.
Desk of Contents
I’ve a cousin residing in Sicily who’s initially from Sardinia, and through the years, I’ve turn into more and more interested in Sardinian traditions—particularly their delicacies. One dish that basically grabbed my consideration is Malloreddus alla Campidanese, a country, comforting, and flavorful Sardinian traditional. It has since turn into one in all our favourite Italian consolation meals. John and I adore it a lot that we hardly ever have leftovers—regardless of how a lot I make!
This conventional dish, from the province of Medio Campidano, is a staple in Sardinian properties. It’s typically served at holidays or household gatherings. Though each household has its personal tackle it, one factor stays the identical: brief, ridged pasta nuggets known as malloreddus are at all times served in a thick pork ragù. The sauce is made with small chunks of pork, fennel, and a contact of saffron. Then it’s completed with a beneficiant sprinkle of grated Sardinian pecorino. It’s scrumptious!
I’ve made just a few substitutions to maintain the dish near the Sardinian traditional, utilizing substances which are simple to seek out in native markets. My model of Malloreddus alla Campidanese is made with do-it-yourself gnocchetti Sardi, however I take advantage of Italian pork sausage rather than the pork and fennel, and Pecorino Romano rather than the Pecorino Sardo.
Malloreddus alla Campidanese Components and Substitutions
Malloreddus Pasta (Gnocchetti Sardi): Malloreddus is a small, gnocchi-shaped pasta comprised of semolina flour and rolled on a gnocchi board or the tines of a fork to create ridges. The unique recipe requires this handmade pasta, however for those who don’t wish to make it, you need to use any brief, hearty pasta form. Cavattapi or shells can be good choices.
Italian Sausage: Candy Italian sausage is comprised of pork and incorporates fennel seeds. It’s the proper ingredient for imparting the meaty, savory flavors of the bottom pork and fennel seeds to the ragu.
Saffron Threads: In Sardinia, it’s common to make use of saffron powder within the wealthy tomato sauce, however I’ve not been capable of finding it in my grocery retailer. A superb different is to crush the saffron threads between your fingers to interrupt them aside.
Step-By-Step Directions
Comply with the instructions for making the gnocchetti sardi.
Soak the crushed saffron threads in 1 tbsp of scorching water and set them apart whilst you put together the ragu.
Photograph 1: Saute the diced onion and minced garlic in olive oil.
Photograph 2: Add the Italian sausage meat to the saute pan and brown it, breaking it into small items with a wood spoon. Stir within the tomato paste, a bay leaf, and saffron.
Photograph 3: Stir within the crushed tomatoes and basil, season the sauce with salt and black pepper to style, then prepare dinner for 20-25 minutes, whilst you roll and form the gnocchetti.
Photograph 4: Prepare dinner the Malloreddus pasta in a big pan of boiling water for 3-4 minutes. Pressure the gnocchetti with a slotted spoon and toss them within the Campidanese sauce.
Serve the pasta with a beneficiant sprinkle of pecorino cheese.
Cooking Ideas
For greatest outcomes, make the malloreddus dough first, wrap it, and let it relaxation at room temperature whilst you put collectively the sauce.
As soon as the ragu is ready to simmer, begin boiling the water for the pasta and reduce and form the gnocchetti. By the point you might be finished shaping the little Sardinian gnocchi, the ragu ought to be finished, and the water ought to be boiling.
Serving Recommendations
This traditional Sardinian dish is each splendidly wealthy and hearty! In Sardinia, it’s sometimes served as a primary course throughout particular events.
Some scrumptious menu ideas can be to comply with the Melloreddus all Campidanese with a foremost course of Garlic and Herb Roast Chicken or Chicken Sorrentino. It will additionally make a wonderful starter for a Sunday dinner that includes a Top Round Roast or Grilled Lollipop Lamb Chops.
Malloreddus alla Campidanese FAQ’s
Sardinian gnocchetti, also referred to as gnocchetti Sardi or Malloreddus, are little shell-shaped pasta nuggets that resemble gnocchi. They’re a much-loved pasta from the island of Sardinia off the coast of Italy. In contrast to gnocchi, they aren’t fabricated from potatoes. The small pasta is comprised of a easy recipe of semolina flour and water. Typically saffron is added, which provides the pasta a yellowish tint.
I actually love how simple it’s to pair malloreddus with so many sauces. You possibly can take a look at my guide to pairing pasta with sauce for those who’re interested in the best way to match these Sardinian gnocchi with different sauces!
Gnocchetti, like different pasta, doesn’t have a definite style. It’s a car for the flavors of the sauces that accompany it. It’s most notable for its hearty, chewy texture.
The English pronunciation can be: “mah-LOH-reh-duhs ah lah kam-pee-dah-NEH-seh”. Malloreddus interprets to little calves, and alla Campidanese implies that it’s within the type of the Campidano space.
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Malloreddus alla Campidanese
Malloreddus alla Campidanese is a hearty traditional Sardinian pasta dish made with do-it-yourself gnocchetti tossed in a wealthy tomato sauce with Italian sausage, fennel, and a pinch of saffron. It’s a easy, comforting, flavor-packed dish everybody loves!
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Forestall your display from going darkish
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Crush the saffron threads between your fingers and soak them in scorching water. Set this apart.
1 pinch Saffron, 1 tbsp Water
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Warmth the olive oil in a big sauté pan. Add the onion and prepare dinner for two minutes over medium-low warmth, till it is translucent. Stir within the garlic and prepare dinner till it is aromatic.
2 tbsp Olive Oil, ½ cup Onion, 3 cloves Garlic
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Add the sausage meat to the pan and prepare dinner it, breaking it up with a wood spoon till it’s not pink.
1 lb Italian Sausage
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Stir within the tomato paste till it’s mixed with the sausage. Add the saffron and water, crushed tomatoes, bay leaf, and basil. Convey the sauce to a boil, then decrease the warmth to low and proceed cooking for 20-25 minutes, stirring often to maintain it from sticking to the pan. The ragu will thicken because it cooks. Season the sauce with salt and pepper to style.
1 tbsp Tomato Paste, 28 oz. Crushed Tomatoes, 1 Bay Leaf, 6-7 Contemporary Basil Leaves
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Whereas the sauce is cooking, deliver a big pot of water to a boil. Add the contemporary Malloreddus and prepare dinner for 3 minutes. Pressure the gnocchetti with a slotted spoon and add it to the ragu. Toss the pasta to coat it within the sauce. Serve the pasta with a beneficiant sprinkle of grated pecorino romano cheese.
1 lb. Malloreddus Pasta, ½ cup Pecorino Romano Cheese
For greatest outcomes, make the malloreddus dough first, wrap it, and let it relaxation at room temperature whilst you put collectively the sauce.
As soon as the ragu is ready to simmer, begin boiling the water for the pasta and reduce and form the gnocchetti. By the point you might be finished shaping the little Sardinian gnocchi, the ragu ought to be finished, and the water ought to be boiling.
Serving: 1servingsEnergy: 908kcalCarbohydrates: 81gProtein: 37gFats: 49gSaturated Fats: 16gPolyunsaturated Fats: 7gMonounsaturated Fats: 23gLdl cholesterol: 182mgSodium: 1304mgPotassium: 1163mgFiber: 4gSugar: 10gVitamin A: 627IUVitamin C: 24mgCalcium: 249mgIron: 8mg
