Malloreddus with pumpkin
A Plate Full of Tastes
Today we suggest you a recipe that combines typical Sardinian products, such as malloreddus, the “ricotta mustia” cheese(salted and lightly smoked), almonds, saffron, to get a tasty autumnal dish rich of flavors. Let’s start with malloreddus, a typical pasta of the sardinian cuisine, of which we had already proposed you some recipes (see post 1 & 2), made with a simple flour from durum wheat semolina and water. Since ancient times were made by hand working the dough with your fingers and then smashing it against the end of a straw basket to give it the characteristics streaks. Today are mainly mechanically made and are known by the name of “Gnocchetti Sardi”.
The pumpkin is a vegetable that you can use for a thousand recipes: baked, steamed, in soups or risotto, fried in batter; the “ricotta mustia” cheese is a particular type of ricotta cheese, salted and lightly smoked. It’s produced exclusively from sheep’s milk and is handcrafted. As far as saffron, there is little to say except that, as you may know, in Sardinia is produced the Zafferano di Sardegna DOP(Denomination of Protected Origin), considered among the best in the world, which is different from the high coloring power, the therapeutic effects and flavoring properties. One of the traditional techniques handed down from generation to generation and which requires the attention of experienced hands is the “umettamento“(moistening), before drying, of the stigmas with extra virgin olive oil.
After speaking of ingredients, here’s finally the recipe!
Ingredients for 4:
- 360g of malloreddus
- 480g pumpkin
- 60g of onion
- 40g rucola (salad rocket)
- 1-2 saffron bags (according to taste)
- 30g blanched almonds
- salted ricotta cheese to taste
- peperonciono spicy (according to taste)
- 2 tablespoons extra virgin olive oil
As malloreddus are cooking in boiling salted water, peel the pumpkin, remove the seeds, grate and simmer over low heat in a pan with 2 tablespoons of olive oil , with finely chopped onion and chilli. During cooking, salt the pumpkin and add a ladle of hot water where you have previously dissolved the saffron. Cook pumpkin and onion until they are tender and creamy. Cut the almonds into slices and toast them in a non-stick pan. Wash, drain and chop the arugula. Drain the malloreddus “al dente” and combine with the pumpkin cream with saffron and arugula, mix well and complete with the almonds and the grated “ricotta mustia” cheese. Serve hot.
We suggest you to enjoy this tasty dish of pasta with a bottle of Vermentino di Gallura DOC (see post) served at a temperature of 8-10 ° C.
vino,olio di oliva,cannonau,vermentino,moscato,malvasia,cagnulari,carignano,nuragus
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