Malloreddus with olives, dried cherry tomatoes and ricotta mustia
May 9, 2019
- Yields: 4 servings
320 g of medium size "Is Malloreddus" by La Casa del Grano
20 pitted black olives in brine
20 dried cherry tomatoes
a sprig of rosemary
50 g of *ricotta mustia
extra-virgin olive oil
1 clove of garlic
* smoked, salted and matured ricotta from the whey of Sardinian breed ewes
1Cook the malloreddus in plenty of salted water. Pour two spoonfuls of olive oil into a pan, add the finely chopped rosemary and the clove of garlic; fry gently, add the tomatoes and after a few seconds, four spoonfuls of the pasta cooking water.
2Place the olives in a bowl and leave to absorb two spoonfuls of olive oil.
3As soon as the pasta is ready, drain and place in the pan, stirring to produce a creamy dressing, and when the water has been almost completely absorbed, remove from the burner, add the olives, the ricotta and a spoonful of olive oil.
4Mix well and serve.