*Malloreddus* 200 g semola 100 g water Saffron Salt
*Sauce* Olive oil 2 cloves of garlic, whole 1 Peperoncino, chopped 3/4 zucchini, thinly slices 500 g of vongole White wine (Vermentino) Salt
Bottarga, grated 6 Zucchini flowers, only leaves, torn Young parsley, chopped fine
*Recipe* Take 3/4 of the vongole and cook them separately with some peppers and salt. Remove the shells and set aside the pulp
For the sauce, saute Peperoncino and garlic in the oil. Add the zucchini and let it simmer. Add some wine and let it cook for ab few more minutes.
Add the pulp and the rest of the vongole and cook until they are all opened. Season with salt
Mix with the pasta, parley and half the bottarga.
Finish with more bottarga and zucchini flowers
bens676
Now this is quality. I had an attachment for my pasta machine that could make these, but it broke, but they were never as good as they would be hand-made. Is that saffron in the pasta dough?
BouncyReins
The pictures are shown in opposite order
marum
Wow, impressive cooking!
[deleted]
Lovely dish!
99Pedro
Great dish from Sardinia! Bottarga (cured fish roe) has a very strong flavor so I suggest to people who want to try it for the first time to go easily with that. You can grate a bit on top as suggested if you like more. Zucchini flowers are probably the most difficult part because they are not really common to find outside Italy. Which is a pity because they are delicious! They are great in so many dishes. Best are the tempura deep fried ones! Nomnomnom
6 Comments
*Malloreddus*
200 g semola
100 g water
Saffron
Salt
*Sauce*
Olive oil
2 cloves of garlic, whole
1 Peperoncino, chopped
3/4 zucchini, thinly slices
500 g of vongole
White wine (Vermentino)
Salt
Bottarga, grated
6 Zucchini flowers, only leaves, torn
Young parsley, chopped fine
*Recipe*
Take 3/4 of the vongole and cook them separately with some peppers and salt. Remove the shells and set aside the pulp
For the sauce, saute Peperoncino and garlic in the oil. Add the zucchini and let it simmer. Add some wine and let it cook for ab few more minutes.
Add the pulp and the rest of the vongole and cook until they are all opened. Season with salt
Mix with the pasta, parley and half the bottarga.
Finish with more bottarga and zucchini flowers
Now this is quality. I had an attachment for my pasta machine that could make these, but it broke, but they were never as good as they would be hand-made. Is that saffron in the pasta dough?
The pictures are shown in opposite order
Wow, impressive cooking!
Lovely dish!
Great dish from Sardinia!
Bottarga (cured fish roe) has a very strong flavor so I suggest to people who want to try it for the first time to go easily with that. You can grate a bit on top as suggested if you like more.
Zucchini flowers are probably the most difficult part because they are not really common to find outside Italy. Which is a pity because they are delicious! They are great in so many dishes. Best are the tempura deep fried ones! Nomnomnom