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Malloreddus (Sardinian pasta) with cream of pecorino and dolcesardo cheese with mirto

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

pasta malloreddus (Sardinian pasta), 14,1 oz
pecorino cheese, 7 oz
dolcesardo cheese, 5,3 oz (another soft, sweet, delicate cheese)
salt
freshly ground black pepper

PROCEDURE

To prepare Malloreddus, bring to boil the salted water and pour the
Malloreddus. While pasta is cooking, cut the cheese into small cubes, place them into a
small pan adding half glass of the pasta cooking water to melt them into a
cream. Once the Malloreddus are cooked, drain them al dente and toss with the
cream cheese. Mix well and serve the Malloreddus still hot, sprinkling with
freshly grounded black pepper. To decorate the dish, you can use some slices of Carasau bread, a sprig of myrtle and some reduced myrtle liqueur. Buon Appetito!

Thanks to: Chef Emanuele Murgia

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