1. I found a couple of recipes for those, and they look good, but then I ran across a new word: Malloreddus. Add tomato paste and cook for 1 minute, then add tomatoes, saffron and herbs. Hmmm. Here are a few: Sardinian Gnocchi – Malloreddus with sausage, tomatoes and saffron alla Campidanese Gradually add enough water to make a smooth, pliable dough, kneading vigorously until the color of the saffron is well disbursed and no longer leaves streaks of yellow in the dough. For this recipe, the saffron is added to a mixture of wine and cream. The type of pasta is a speciality from this stunning island and the cheese is Pecorino Sardo which is different from Pecorino Romano - the more famous one. At one time it was said that saffron was less expensive than eggs and the spice was used liberally. Brown the sausage in a pan with 2 tablespoons of oil for 1 minute, then add the onion, the crushed garlic glove, a sachet of saffron and 3 basil leaves. Malloreddus with Saffron- Traditional Gnocchetti Sardi - 500g La Casa Del Grano. Malloreddus is typically served with a heavy tomato sauce with meat (lamb or beef), a simple tomato sauce or butter and pecorino. Malloreddus are small canoe-shaped pasta that have been enhanced with fragrant saffron. With Saffron’s recipe editor, you can easily edit recipes, save adjustments to ingredients, and add additional steps or tips to your preparation. In the south for example, the dish is called malloreddus alla campidanese, which is very similar to the one I’m presenting today, but instead of myrtle leaves or bay leaves they use saffron and basil. Now that your Malloreddus is cooked, read the following section to learn some recipes. For this recipe, we’ve combined two Sardinian classics: Malloreddus and Pecorino Romano. Malloreddus is a small Sardinian ridged pasta, often flavoured with saffron is typically Sardinian and available in most speciality stores nowadays. A collection of dishes featuring the world's most expensive spice: saffron. Storing your recipes in Saffron allows you to quickly search, find, and select what you want to cook. Malloreddus Recipes [edit | edit source] The following is a recipe prepared in the Indian manner. There aren't a lot of recipes for it out there. If not available substitute with gnocchetti or cavatelli. For convenience, we used dried pasta of a similar shape and added saffron to the pasta cooking water. Why, it's a traditional Sardinian pasta that looks a lot like gnocchetti (pasta shaped like gnocchi), but with the addition of saffron. SIFT the flour into a large bowl; add the salt and the saffron with its water. Cut into small pieces and roll on a wooden board with grooves. Customary practices developed where saffron was used to color pale pasta ? Using a little saffron as part of the cooking liquid is all you need to do, though feel free to experiment by using chicken stock instead of water, or even adding a cinnamon stick while the rice is cooking. You need to bloom saffron for this recipe as saffron shouldn't be used as a strand. This super easy but super tasty pasta comes from Sardinia. When the dough is ready, roll it into a long, thin cylinder. 2. Indicazioni. To bloom saffron, grind 5 strands using a mortar and pestle, then sprinkle over 3 … Set aside. The saffron-colored pasta called malloreddus looks like small, rigged shells. What the heck is that? Before getting into the details of the recipe, let me give you a few notes on the ingredients: This recipe doesn’t call for garlic. Indian saffron is richer, darker in its red-orange color then the Spanish or Italian, and gives a better flavor to rice. Bloom in hot/warm liquid, before adding it to a mixture of wine cream! 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