Malloreddus with mild pecorino cheese and saffron
May 9, 2019
- Yields: 4 servings
320 g of long "Is Malloreddus" by La Casa del Grano
100 g of mild pecorino
15 stigmas of saffron
extra-virgin olive oil
freshly ground pepper
1To cook the malloreddus, bring the water to a rolling bowl; stir in the salt. Then cook the pasta al dente.
2Drain the malloreddus and pour into the pan together with the saffron and simmer until the pasta has almost completely absorbed the water.
3Remove from the burner and add the pecorino, stirring until it forms a creamy dressing.
4Add a generous sprinkle of freshly ground pepper and 2 spoonfuls of olive oil, mix well and serve.