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Ground Food Recipes

Malloreddus alla campidanese

Medium malloreddus GR. 400, Fresh anice sausage GR. 200, Onion ½ onion, Laurel 4 leaves, Saffron GR. 0,5, Tomato sauce 1 liter, Grated pecorino cheese, Red wine ½ glass, Olive extra virgin oil 1 spoon, salt

Cut the sausage in pieces, fry it with the onion until it's brown. Add ½ glass of red wine, make it evaporated for about 10 minutes, then pour the tomato sauce, the saffron, the laurel leaves, salt and cook for about 20 minutes. Meanwhile cook the malloreddus in plentiful salt water, drain them underdone and season with the sauce already prepared, spread with generous quantity of Sardinian pecorino cheese

Saffron Malloreddus with melt cheese

500 gr. of La Casa del Grano Saffron Malloreddus ; 400 gr. of fresh cheese pecorino; salt

Cook the Malloreddus in plentiful salt water.Meanwhile cut the cheese in flakes and make it melt cooking it in a bain-marie in a salad-bowl.As they are cooked, pour the Malloreddus in the salad-bowl and mix well until the cheese is uniformly amalgamated to the pasta. Serve it hot.

Maccarronis de Busa with speck and mushrooms

Maccarronis de busa g 350, Speck g 300, Champignon fresh mushrooms g 200, ½ Onion, Parsley 1 tuft, Olive extra virgin oil 2 spoons, Salt

In a pot capacious about 4 litres cook the Maccaronis de Busa in salt water. Carefully clean the mushrooms, then cut them in pieces and put them in a pot with the onion and cook them in the olive extra virgin oil for about 20 minutes; then add the speck and brown it for 5 minutes. Drain the pasta underdone and cook it in the pot for about 1 minute with the mushrooms and the speck. When the cooking is completed, add the minced parsley. Serve it hot!

Maccarronis de Busa with speck and eggs

Maccarronis de Busa g 500, Speck g 300, Eggs 3, Saffron g 0.5, ½ Onion, Olive extra virgin oil 2 spoons, salt

In a pot capacious about 4 l. cook the Maccarronis de Busa in salt water. Meanwhile brown the onion and the speck cut in pieces in the oil. In another container beat the whole eggs and the saffron with a pinch of salt. Drain the pasta underdone and pour it with the eggs in the pot previously used to brown the onion and the speck, then cook it for about 1 minute. Serve it hot!