Malloreddus with Bottarga
Description
Malloreddus and bottarga — two iconic ingredients of Sardinian cuisine — come together in this flavorful first course that will make your taste buds sing.
Malloreddus with Bottarga is the perfect dish to serve when you have guests and want to impress them with a traditional recipe that’s quick and simple to prepare. Here’s how to make this delicious Sardinian pasta dish.
Ingredients
to recalculate the ingredient amounts
- Malloreddus 450 g
- Mullet bottarga 50 ml
- Sage leaves 4
- Saffron 0.16 g
- Extra virgin olive oil 50 g
- Salt q.b.
Instructions
- 1 Preparing Malloreddus with Bottarga is very simple. Be careful not to over-salt the dish, as bottarga is already quite savory. Bring a large pot of lightly salted water to a boil, then add the malloreddus and cook for about 11–12 minutes.
- 2 While the pasta cooks, prepare the sauce. Pour 50 ml of extra virgin olive oil into a pan, add the sage leaves, and heat gently. When the leaves begin to sizzle, turn off the heat and grate the bottarga directly into the pan.
- 3 Once the malloreddus are ready, reserve a small cup of their cooking water and dissolve the saffron in it. Drain the pasta and transfer it to the pan with the sauce, add the saffron mixture, and toss well to coat evenly.
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
