https://www.copymethat.com/r/aelqckg333/malloreddus-alla-campidanese-sardinian-p/
148448282
eklqyw6
aelqckg333
2024-11-18 19:49:04
Malloreddus Alla Campidanese (Sardinian Pasta with Saffron and Pork Ragù)
loading...
X
Ingredients
- subheading: For the Sausage (optional; see note):
- 680g ground pork (see note)
- ½ teaspoon red pepper flakes
- 1 teaspoon fennel seeds, coarsely ground
- 3g salt; for table salt
- ½ teaspoon freshly ground black pepper
- 2 medium garlic cloves (10g), minced
- subheading: For the Malloreddus:
- 300g finely-ground semolina flour, plus more for dusting (see note)
- Saffron powder, optional
- 5 fluid ounces (150ml) water
- subheading: For the Sausage Ragu:
- 2 tablespoons (30ml) extra-virgin olive oil
- 1 small yellow onion (156g), finely chopped
- 2 medium garlic cloves (10g), thinly sliced
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
- 1 bay leaf
- 7 saffron threads, or ¼ teaspoon saffron powder
- ¼ cup (60ml) vernaccia di Oristano, or fino sherry
- 800g can whole peeled tomatoes
- 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
- 120ml water
- 60g grated Parmigiano-Reggiano, plus more for serving
Note: Ingredients may have been altered from the original.
Steps
Directions at seriouseats.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!