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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.