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Malloreddus with Sardinian Meat Sauce
In a frying pan saute the garlic and onion in oil. Add the floured, salted meat (reserving 100 g of sausage) and saute, deglaze with wine and allow the liquid to evaporate. Add 1 gram of fennel seeds, the chili pepper, tomatoes and 200 ml of water and cook on low heat for at least 1 hour. Combine the pecorino (reserving 2 tablespoons) with some of the parsley and the fennel seeds. Heat a nonstick pan and sprinkle a quarter of the pecorino mixture on the bottom, creating a wafer. While the pecorino wafer is still hot, lay it on an inverted bowl to cool so that it takes the shape of the bowl. Repeat this process 3 more times. Cook the malloreddus in boiling, salter water. Meanwhile, brown the remaining sausage under the broiler until crisp. Drain the gnocchetti and saute them in a pan with the sauce (reserving a little). Serve the malloreddus in the pecorino bowls, garnished with the remaining sauce, the crisp sausage, a little pecorino and the parsley.
Ingrediants:
Malloreddus (small Sardinian gnocchi), Beef (not too lean), Pork loin, Fresh Italian pork sausage, Minced onion, Garlic, Cannel, peeled tomatoes, Red wine, Cake flour, Extra virgin olive oil, Chili pepper, Grated Pecorino cheese, Minced parsley, Fennel seeds, Salt, Pepper&&400, 80, 100, 150, 20, 5, 100, 200, 10, 200, 2, 200, 18, 5, , &&1, 1, 1, 1, 1, 1, 1, 2, 1, 2, 1, 1, 1, 1, ,
Category: Main Dishes
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