Posts Tagged 'In Sassarese'
When we speak of malloreddus we refer to a of the most famous Sardinian pasta. Are often referred to rightly gnocchi Sardinian island though far from reality as the main ingredient in the preparation of malloreddus is once again the durum wheat flour that is mixed with warm water and salt to taste.
Malloreddus are traditionally the dish of the feast, known in every corner of Sardinia.
In Sassari are called cigiones or ciciones in Logudoro macarones Caidos or de punzu and Nuorese cravaos.
The name by which it is easier to recognize, however, is precisely malloreddus, valid for all Campidano.
The literal translation of the name should mean calves from malloru that Sardinian is precisely the bull.
To address this similarity of the shape bulging malloreddus striped when packaged using the basket, with a smooth surface when obtained with light pressure on a wooden board.
In the imaginary island this small round pasta had to remember the small and beautiful fat calves.
Hence the name.
The dough is very similar ribbed shells about 2 cm long, is often accompanied by Campidanese sauce, enriched with Sardinian sausage, olive oil, onion and saffron often.
The whole is then flooded with pecorino.
