CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Maloreddus alla campidanese
by
Frank Fariello
Calificación: 5.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 337 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
Receta
Reviews/Comments
Close this frame
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
© 2024 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
%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}