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How to Prepare Appetizing Malloreddus

Malloreddus. Malloreddus pasta is served with a variety of sauces and there are many recipes for this pasta. Perhaps, the most well-known is 'malloreddus alla campidanese', a delicious fennel sausage, saffron and tomato sauce that is a similar in taste to both Roman amatricana and Neapolitan ragù. The Malloreddus is the most prepared traditional dish in Sardinia for special occasions.

Malloreddus Malloreddus, also known as gnocchettii sardi (sardinian gnocchi), is a typical pasta shape from the Italian island of Sardinia. The rather unusual name is Sardinian dialect for baby calves. In the north of Sardinia they sometimes write it as malloreddos. You can cook Malloreddus using 2 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Malloreddus

  1. It’s 250 gr of semolino.
  2. You need 130 gr of acqua.

You can buy them dried (produced industrially), semi-dried, or you can make them fresh at home. Bring a pot of slightly salted water to a boil and throw in the pasta. Add the grated pecorino cheeses and a few drops of extra-virgin olive oil and serve. Cook the malloreddus in a large pot of salted boiling water.

Malloreddus step by step

  1. In una ciotola disporre il semolino e fare un buco al centro..
  2. Versare un pochino di acqua e cominciare ad impastare..
  3. Versare tutto sul piano impastatore e continuare ad aggiungere a poco a poco l'acqua e incorporarla..
  4. Impastare per dieci minuti fino ad avere un panetto morbido ed omogeneo. Lasciar riposare per 30 minuti sotto una coppa..
  5. Passato il tempo, formare dei serpentelli, tagliare pezzettini di circa 1cm e passarli sul tappetino per sushi per fare le righe..
  6. Mettere sul fuoco una pentola con acqua salata. Quando bolle, tirare i malloreddus e farli cuocere finché non vengono a galla..

Remove the garlic glove from the sauce. Top the malloreddus with the sauce, sprinkle generously with the grated Pecorino cheese, and serve. Malloreddus, gnocchi from Sardinia, fit the bill nicely. Or hell, roll the dough off the tines of a fork. Malloreddus is a gnocchi-shaped pasta variety from the Italian island of Sardinia.

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