Sardinia

Malloreddus

• 1kg semolina flour or durum wheat flour

• sea salt

• warm water

• 200gm italian pork sausage

• 1 onion

• 1 garlic clove

• 1 glass dry white wine

• 400gm tin peeled tomatoes

• olive oil

• 3 or 4 saffron threads

• 3 or 4 wild fennel fronds

• salt and pepper

• 3 or 4 basil leaves

• aged pecorino sardo

Method:

1. On the working bench make a “well” in the middle of the semolina flour, combine salt with the water and add it to the “well”.

2. Knead the dough until smooth and elastic, and let it rest for a least half an hour.

3. Split the dough into two or three parts and roll it out in small cylinders 1cm in diameter. Cut them in 1cm lengths, using a gnocchi or board.

4. Press each piece of dough, rolling it with the thumb to make a ribbed effect on the outside and a hollow in the centre, when finished put aside.

5. Add olive oil in a frying pan on medium heat, add finely sliced onion, chopped garlic and cook until just golden.

6. Take the skin off the pork sausages and add the meat in the frying pan, cook it until brown all over.

7. Add the white wine and let it evaporate. Add the peeled tomatoes, saffron, the fronds of wild fennel, salt and pepper.

8. Cook for 30-40 mins on low heat, stirring and adding a little hot water if necessary.

9. Drop the malloreddus in boiling salted water. They are ready when they come up to the top.

10. Remove them from the water, strain them and toss them in the pork sausage sauce, mix well and serve with a generous sprinkle of grated pecorino cheese and basil leaves on top.