Malloreddus Recipe with Sausage Ragù - Great Italian Chefs

Name: Malloreddus Recipe with Sausage Ragù - Great Italian Chefs
Total time: 60 min
Ingredients: 200g of semolina; 100ml of warm water; 1 pinch of powdered saffron; 3 pork sausages, good-quality, removed from their skins (use Sardinian pork and fennel sausages if you can get hold of them); 1 tsp fennel seeds; 1/2 onion, chopped; 2 garlic cloves, sliced; 100ml of white wine; 400g of tinned Datterini tomatoes; 1 bay leaf; olive oil; salt; black pepper; Pecorino Romano, grated

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This malloreddus recipe is served with a Campidanese sausage and fennel ragù – the perfect sauce to nestle into all the tiny ridges of this classic Sardinian gnochetti.

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Ingredients

200g of semolina
100ml of warm water
1 pinch of powdered saffron
3 pork sausages, good-quality, removed from their skins (use Sardinian pork and fennel sausages if you can get hold of them)
1 tsp fennel seeds
1/2 onion, chopped
2 garlic cloves, sliced
100ml of white wine
400g of tinned Datterini tomatoes
1 bay leaf
olive oil
salt
black pepper
Pecorino Romano, grated