Malloreddus: Sardinia’s Pasta with a Rich History and Flavor
Malloreddus, or gnocchetti sardi, is one of the icons of Sardinian cuisine. This short pasta, made from durum wheat semolina, has a distinctive shape and deep-rooted history. This rustic pasta dish perfectly reflects the Sardinians’ love for their land and traditions.
The history of malloreddus
In ancient Rome, around 250 BC, Sardinia was considered, together with Sicily, the granary of the Roman Empire. Sardinian wheat was so refined that in 1706, monk Jean-Baptiste Labat praised it in his book Voyage du père Labat en Espagne et en Italie, because it produced ‘excellent maccheroni’ that even found their way onto aristocratic tables.
The name malloreddus is derived from the Sardinian word ‘malloru’, meaning ‘bull’. The pasta has a shape reminiscent of the belly of a small calf; a recognizable and traditional shape eaten throughout Sardinia.
The classic sauce for the pasta
Pasta and sauce should go together like a hand and a glove. Although malloreddus pairs well with various sauces, from meat to fish and from vegetables to game, the best-known and most beloved combination is alla campidanese. This sauce from southern Sardinia consists of tomato, pork sausage seasoned with fennel seeds, and grated pecorino sardo cheese. This savory, herb-infused sauce completes the dish.
The recipe for Malloreddus alla Campidanese
This recipe comes from Marisa, the grandmother of chef Simone Tondo (Racines, Paris, 2nd arrondissement), who instilled in him a passion for cooking. It is simple, full of flavor, and offers a wonderful way to bring a taste of Sardinia into your own kitchen.
Method:
- Finely chop the onion and sauté it in olive oil in a frying pan over low heat.
- Add the sausage cut into pieces and fry it together with the onion for 5 minutes.
- Deglaze with the white wine.
- After 5 minutes, add the tomato coulis and saffron and season with salt.
- Cover and simmer over low heat for at least 1 hour.
- Cook the malloreddus in boiling salted water. Drain the pasta as soon as it is cooked.
- Mix the malloreddus with the sauce and divide among the plates.
- Sprinkle with grated pecorino sardo cheese for the perfect finishing touch.
Taste the real Italy
This recipe comes from the book Tasting Italy, a detailed guide to Italian cuisine, from iconic recipes to gastronomic traditions. This book takes you on a culinary journey through Italy and offers, among other things, a unique look at the rich cuisine of Sardinia.
Title: Tasting Italy
Author: François-Régis Gaudry & friends
Price: €59,99
Publisher Lannoo
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