Sardinian Malloreddus with Creamy Pecorino & Saffron Sauce

Malloreddus al Pecorino: A Sardinian Pasta Delight

Category: Pasta
Servings: 4
Cuisine: Italian (Sardinian)

Ingredients:

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Instructions:

1. Boil the Pasta:
   Begin by bringing a large pot of salted water to a rolling boil. Add the gnocchetti sardi (Sardinian gnocchi) and cook according to the package instructions, ensuring the pasta remains al dente. The slightly rough texture of gnocchetti will help absorb the delicious sauce, so be sure to follow the recommended cooking time for the best result.

2. Prepare the Saffron and Pecorino Mixture:
   While the pasta is cooking, focus on preparing the creamy, flavorful sauce. In a separate bowl, grate Pecorino Sardo finely—this rich, tangy cheese is the soul of the dish. Once grated, set aside.
   In a small bowl, infuse the saffron in a bit of warm water to release its color and flavor, ensuring the golden threads dissolve completely. The saffron will add a subtle depth of flavor and a beautiful golden hue to the dish.

3. Make the Sauce:
   Once the pasta is done, reserve about a cup of pasta water, then drain the gnocchetti. Add the grated Pecorino Sardo to the pasta pot over medium heat. Stir in a splash of the reserved pasta water, along with the saffron infusion. Use a whisk to combine the mixture into a smooth, creamy consistency. Add a pinch of salt and freshly ground black pepper to taste, adjusting the seasoning as needed.

4. Combine the Pasta and Sauce:
   Add the cooked pasta directly into the pot with the Pecorino sauce. Toss the gnocchetti in the sauce, making sure each piece is coated with the rich, golden mixture. If the sauce is too thick, add a little more reserved pasta water to achieve the desired consistency.

5. Serve:
   Plate the Malloreddus al Pecorino, ensuring each serving is generously covered in the creamy cheese sauce. For an extra touch of flavor and visual appeal, grate a bit more Pecorino Sardo over the top. Serve immediately while the dish is still piping hot, letting the comforting, cheesy goodness shine through with every bite.

Tips for a Perfect Malloreddus al Pecorino:

• Use Fresh Pecorino: The fresher the Pecorino Sardo, the creamier and more flavorful your dish will be. If you can, try to find an artisanal version from Sardinia for an authentic experience.
• Adjust the Consistency: If the sauce becomes too thick, simply add more pasta water, a little at a time. This helps to keep the sauce silky without diluting its flavor.
• Saffron: Saffron is a delicate spice, so don’t rush the infusion process. Allow it to steep in warm water for a few minutes to release its full flavor and color.

Enjoy the taste of Sardinia in the comfort of your home with this delicious and easy-to-make Malloreddus al Pecorino recipe, perfect for a family dinner or a special occasion!

Nutritional Information (approximate per serving):
Calories: 450 kcal
Fat: 18g
Saturated Fat: 9g
Carbohydrates: 50g
Fiber: 3g
Protein: 20g
Cholesterol: 35mg
Sodium: 600mg

This Malloreddus al Pecorino recipe brings together the traditional flavors of Sardinia in a simple yet flavorful dish. The combination of pasta, saffron, and Pecorino cheese offers an indulgent experience that will transport you to the sun-drenched island of Sardinia with every bite. Serve it as a stand-alone meal or alongside a crisp salad and some crusty bread for a complete Italian feast!