Garofalo 36 Gnocchi Sardi - 500 gr

Today the chef recommends: Malloreddus At Campidanese: Ingredients: 400 g of malloreddus (Sardinian orecchiette) 400 g of Sardinian sausage (or fresh sausage) 1 onion 2 cloves of garlic 700 g of peeled tomatoes (or fresh tomatoes) 1 glass of red wine Extra virgin olive oil Salt and black pepper to taste Grated pecorino Instructions: Prepare the Sauce: In a large pan, fry the finely chopped onion and garlic with a little extra virgin olive oil. Add the crumbled Sardinian sausage and brown until golden brown. Pour in the red wine and let the alcohol evaporate. Add the peeled (or fresh crushed) tomatoes and cook over medium heat for about 30-40 minutes, seasoning with salt and pepper. Cook the Malloreddus: In a large pot, bring salted water to a boil. Cook the malloreddus according to the package instructions or until al dente. Drain the malloreddus and keep them aside. Complete the Dish: Add the malloreddus to the sauce prepared in the pan and sauté them for a couple of minutes so that they absorb the flavors of the sausage and sauce. Serve the Campidanese malloreddus hot, sprinkled with plenty of grated pecorino. This recipe offers an authentic taste of Sardinian cuisine, with the malloreddus pairing perfectly with the Sardinian sausage and rich tomato sauce. Enjoy your meal!