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Despite being an island, Sardinia's food heritage is dominated by the land and mountains, rather than the sea. This local specialty is a rich, indulgent dish featuring salsiccia (sausage), saffron and tomato. It’s usually reserved for special days and holidays, including an amazing tradition where a bride parades through a a town on her wedding night with a basket of malloreddus to eat at her new husband's house - from the same plate. We think dishes with stories like this deserve far more frequent celebration.
We have paired the sauce, known as Campidanese, with ‘malloreddus’ (meaning 'fat little bullocks') pasta, a Sardinian pasta shape similar to the traditional shape of gnocchi. (Indeed it’s often called 'gnocche di Sarde'.) This is traditionally served with a cream of pecorino sauce, which we add at the last minute to enrich the dish and add further depth to the sauce.
Ingredients: Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Passata, Sausage, Water, Onion, Extra Virgin Olive Oil, Salt, Black pepper
Garnish: Pecorino, Sugar, Water