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Page 4/5 - Select a Page: [1] [2] [3] [4] [5]  [ Malloreddus Recipes ]   • Saffron-flavoured Malloreddus “Furriados” Ingredients: 500 g of "Tanda & Spada" saffron-flavoured malloreddus, 400 g of fresh pecorino cheese, salt. Preparation: Cook the Malloreddus in plenty of salted water. In the meantime, grate the fresh sheep’s milk cheese and melt it in a bowl by ‘bain-marie’. Drain pasta and pour onto the melted cheese, mix well. Serve piping hot.   • Malloreddus Sardinian-style Ingredients: 500 g of "Tanda & Spada" semolina malloreddus, 100 g of fresh pork sausage (or smoked bacon), 1 kg tomatoes, 100 g mature Sardinian pecorino cheese, onion, basil, saffron, oil and salt. Preparation: Dice the sausage and brown gently in a pan with the chopped onion. Add the sieved tomatoes and powdered saffron. After a short while, add salt to taste and the basil. Cook slowly for about 20 minutes. Cook the malloreddus in plenty of salted water for about 15 minutes. Drain and place on a large serving dish. Dress with the sauce and grated pecorino cheese. Leave for a few minutes and then serve.

TANDA N. & SPADA A. S.n.c. S.S. 131 BIS • 07047 Thiesi • Sassari • Italy Phone: [+39] 079 886 805 • Fax: [+39] 079 886 751