Malloreddus Pasta with Campidanese Sauce

Malloreddus with Campidanese sauce is a traditional Italian recipe coming from the south of Sardinia. The preparation of Campidanese sauce requires sausage, tomatoes and saffron. Usually saffron is directly added in the dough of malloreddus but in this case I wanted to use it also for the preparation of the sauce.


INGREDIENTS (for 4 people):

400g of Malloreddus Pasta
200g of sausage
1 Onion
3 Tablespoons of extra virgin olive oil
400 ml of tomato sauce
Saffron
Basil
Pecorino cheese from Sardinia

PREPARATION TIME: 50 minutes

COOKING TIME: 10-15 minutes

WINE: Vermentino (White Wine)

PREPARATION
Let salted water boil for malloreddus. Preheat the extra virgin olive oil in a large pan, chop the onion and add it to the pan. 

Let the onion sauté and then add the sausage in pieces. Let the sausage cook on a low flame for about 10-15 minutes. 

Afterwards add the tomato sauce and stir. Let the sauce cook for about 30 minutes stirring time by time. At the end add the basil

and saffron and cook for other 5 minutes. 

Here I didn’t add any salt because the sausage is already enough tasty but try the sauce before finishing the cooking and add the salt if you think is necessary. When the water boils add malloreddus and cook them for 10-15 minute, drain malloreddus and add them directly in the pan with the sauce,

let them sauté for few minutes. Serve them hot and sprinkle with abundant pecorino cheese from Sardinia.

BUON APPETITO!

Malloreddus Pasta

Malloreddus is traditional Italian pasta coming from Sardinia; they have a typical yellow color due to the presence of saffron in the preparation of the dough, and the shape of a shell with stripes on the surface. The preparation of Malloreddus requires only warm water, durum wheat flour and saffron. You can use saffron directly in the dough of malloreddus or in the seasoning. Malloreddus are usually served with a Campidanese sauce made with sausage, tomato and pecorino cheese or with a cheese sauce made with the traditional pecorino cheese of Sardinia.

INGREDIENTS (for 4 people):
400g of Durum wheat flour
Saffron
200 ml of Warm water

PREPARATION TIME: 30 minutes

COOKING TIME: 10-15 minutes

PREPARATION
Place in a bowl the flour, the saffron and the warm water. 

Mix all together and work the dough until you obtain homogeneous and solid dough. 

To obtain malloreddus pasta work the dough in order to obtain long and thin sausage of dough as the one showed in this picture, 

then cut them in pieces of more or less 2 cm 

and with the help of a fork give them the typical shape of malloreddus as I shown in the picture below. 

In the next post I will show you how to prepare malloreddus with Campidanese sauce.

BUON APPETITO!

Cavatelli Pasta with Broccoli and Prawns

Some days ago I show you how to prepare delicious Cavatelli pasta with Broccoli and Sausage. Here I prepared a variant of this tasty Italian first course using broccoli and prawn.

INGREDIENTS CAVATELLI DOUGH (for 4 people):

400g of durum wheat flour

150-200 ml of water

INGREDIENTS FOR THE SEAOSING

200 g of Prawns

400 g of Broccoli

3 Tablespoons of Extra Virgin Olive Oil

1 Clove of Garlic

Salt

Pepper

PREPARATION TIME: 30 minutes + 30 minutes necessary to let the dough stand

COOKING TIME: 30 minutes

WINE: Primitivo (red wine)

PREPARATION

Let salted water boil for cavatelli pasta. For the preparation of cavatelli pasta click here. In the meantime start to prepare the seasoning: start boiling the broccoli. To give them a nice green color let water boil in a large soup pot, when water boil add the broccoli and don’t cover with a lid but let them cook for about 5-7 minutes. 

Then preheat the extra virgin olive oil in a large pan, add a clove of garlic and let it brown. Add the prawns and let them cook for a 10 minutes,

afterwards add the broccoli that you have already boiled and continue to cook for 5 minutes. 

Sprinkle with salt and pepper according to your taste.

When the salted water boils, add cavatelli and let them cook for about 10 minutes. Drain cavatelli and add them to the seasoning. 

Serve them warm.

BUON APPETITO!

Tagliatelle noodle Arlecchino's style

Carnival is near and one of my favourite types of Italian pasta is Tagliatelle. For this reason I decide to prepare coloured Tagliatelle and I called them Tagliatelle Arlecchino's style seasoned with a ragù of tomato and minced meat of veal. The preparation of coloured tagliatelle is exactly the same of classical tagliatelle where for each 100 g of flour you use 1 egg; the only different thing here is that you need to add something to give colour to your tagliatelle. In this case I used spinach for green tagliatelle, saffron for yellow tagliatelle, red pepper for red tagliatelle and unsweetened cacao powder for brown tagliatelle.

INGREDIENTS for 1 Kg of Tagliatelle hand-made:

400g of flour

4 eggs

50 g of Spinach

1 Red pepper

1 Teaspoon of unsweetened cacao powder

Saffron

INGREDIENTS for ragu:

250 g of minced meat of veal

750 ml of tomato sauce

1 carrot

1 onion

1 celery

3 tablespoons of extra virgin olive oil

PREPARATION TIME: 1 hour

COOKING TIME: 40 minutes

WINE: Chianti (Red WIne)

PREPARATION

Let the salted water boil for tagliatelle. Divide the flour in 4 portions of 100g each in order to prepare tagliatelle of 4 different colours (yellow, green, red and brown). To prepare yellow tagliatelle place 100g of flour on a bowl, add 1 egg and the saffron and mix to obtain homogeneous yellow dough. 

To prepare green tagliatelle you first need to boil and drain the spinach removing very well all the excess of water. Then blend the spinach. Place in a bowl 100g of flour, 1 egg and the blended spinach, mix all together to obtain green homogenous dough. 

To prepare the red dough you need to blend a red pepper, then place in a bowl 100g of flour, 1 egg and 1 tablespoon of the blended red pepper (the pepper in excess you can use it in the preparation of the ragu), mix all together to obtain an homogeneous red dough. 

Finally to prepare the brown dough place in a bowl 100 g of flour, 1 egg and 1 teaspoon of unsweetened cacao powder, mix all together to obtain homogeneous brown dough. 

Let the 4 doughs stand for a while, in the mean time start the preparation of the ragu sauce.

Mince the carrot, the onion and the celery. Preheat the extra virgin olive oil in a soup pot, add the minced vegetables and let them cook for 5 minutes. 

Then add the minced meat of veal and let it sauté foe a few minutes. 

Now add the tomato sauce and stir, continue to cook the ragu for 30-40 minutes stirring time by time.

Now prepare tagliatelle. You can use a rolling pin to roll out the pasta or more easily you can use the machine for pasta as I did for this recipe. If you use the rolling pin you have to roll out a thin and long pastry, when this is ready you can roll up the pastry and cut it in thin strips. Otherwise if you use the machine for pasta follow the picture below. Remember to use a lot of flour in order to not let the dough attach to the machine. Work each dough with the machine until you obtain a long and thin pastry. When the pastry is ready, pass it on the cutter for tagliatelle as I shown below. 

When the tagliatelle are ready, divide them in small group of 6-8 tagliatelle each and roll them up in small nests. Sprinkle with flour in order to not let them attach each other. 

Proceed in the same way for all the 4-coloured dough. When tagliatelle are ready and the salted water boils, let them boil for 6-8 minutes. Drain tagliatelle and pour on them the ragu.

Serve tagliatelle hot with Parmesan on the top if you like.

BUON APPETITO!

Cavatelli Pasta with Broccoli and Sausage

Here we go with another delicious recipe for Carnival: Cavatelli with Broccoli and Sausage.

INGREDIENTS CAVATELLI DOUGH (for 4 people):

400g of durum wheat flour

150-200 ml of water

INGREDIENTS FOR THE SEAOSING

200 g of sausage

400 g of Broccoli

3 Tablespoons of Extra Virgin Olive Oil

1 Clove of Garlic

Salt

Pepper

PREPARATION TIME: 30 minutes + 30 minutes necessary to let the dough stand

COOKING TIME: 30 minutes

WINE: Primitivo (red wine)

PREPARATION

Let salted water boil for cavatelli pasta. For the preparation of cavatelli pasta click here.

In the meantime start to prepare the seasoning: start boiling the broccoli. To give them a nice green color let water boil in a large soup pot, when water boil add the broccoli and don’t cover with a lid but let them cook for about 5-7 minutes. 

Then preheat the extra virgin olive oil in a large pan, add a clove of garlic and let it brown. Add the sausage in pieces and let it cook for a few minutes,

afterwards add the broccoli that you have already boiled and continue to cook for 5 minutes. 

Sprinkle with salt and pepper according to your taste.

When the salted water boils, add cavatelli and let them cook for about 10 minutes. Drain cavatelli and add them to the seasoning. 

Serve them warm.

BUON APPETITO!

Cavatelli Pasta

Here I will show you how to prepare Cavatelli pasta, a type of Italian pasta typical of Molise in the south part of Italy. This Italian pasta is simply prepared with durum wheat flour and water; it has a long shape with a not-closed cavity that keeps the seasoning inside so that when you eat cavatelli each piece of pasta is well seasoned. You can easily find this traditional Italian pasta also in Campania, Puglia and Sicily. You can seasoned them with ragu, a sauce of vegetables, prawn and broccoli or with sausage and broccoli.

INGREDIENTS CAVATELLI DOUGH (for 4 people):

400g of durum wheat flour

150-200 ml of water

PREPARATION TIME: 30 minutes + 30 minutes necessary to let the dough stand

COOKING TIME: 10 minutes

WINE: Primitivo (red wine)

PREPARATION

Place the flour on a table, make a hole in the middle and add the water. 

Don’t use all the water immediately but start to work the dough with a little bit of water and then add it little by little until it’s necessary. You have to work the dough until you obtain homogenous and elastic dough. Let the dough for cavatelli stand for half an hour. 

To obtain cavatelli pasta work the dough in order to obtain long and thin sausage of dough as the one showed in this picture. 

Then cut pieces of 2 cm 

and in order to give them the typical shape of cavatelli pasta press them with two fingers 

and roll them. 

BUON APPETITO!