New| Malloreddus with Sardinian Meat Sauce | |||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||
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. |
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