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Malloreddus with olives, wilted cherry tomatoes and ricotta mustia cheese

RECIPE PREPARED WITH

IS MALLOREDDUS MEDI

LA CASA DEL GRANO

PREPARATION

20

MIN

COOKING

12

MIN

DIFFICULTY

MEDIUM

RECIPE FOR

4/5

PEOPLE

Method

  1. Cook the malloreddus in plenty of salted water. In a pan, place 2 tablespoons of extra virgin olive oil, the finely chopped rosemary and the garlic; Fry lightly, add the cherry tomatoes and, after a few seconds, four tablespoons of cooking water
  2. Place the olives in a bowl and soak them with two tablespoons of extra virgin olive oil
  3. As soon as it is ready, drain the pasta and put it in the pan, stirring to produce a nice creamy sauce, and as soon as the water has almost completely dried, remove from the heat and add the olives, mustia ricotta, a spoonful of extra virgin olive oil
  4. Stir and serve

Ingredients

  • 320 gr “Is Malloreddus medi” La Casa del Grano
  • 20 pitted black olives in brine
  • 20 candied cherry tomatoes
  • 1 sprig of rosemary
  • 50 g of mustia ricotta
  • Extra virgin olive oil
  • 1 clove of garlic

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