{"id":751,"date":"2022-04-06T17:49:48","date_gmt":"2022-04-06T17:49:48","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\/"},"modified":"2022-04-06T17:49:48","modified_gmt":"2022-04-06T17:49:48","slug":"malloreddus-alla-campidanese-the-recipe-of-a-tradition","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\/","title":{"rendered":"Malloreddus alla Campidanese: the recipe of a tradition"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Malloreddus alla Campidanese: the recipe of a tradition<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p><meta charset=\"utf-8\">The classic dish of Sardinian cuisine are the <strong>Malloreddus At Campidanese<\/strong>;  among the many recipes there is also the one that comes from the Campidano area, the largest plain in southern Sardinia.  It is a very rich dish that includes a sauce based on cheese and sausage: this version includes Sardinian pecorino but for those who prefer a more decisive taste, you can use a seasoned pecorino.  Immersed in these flavors, we want you to stay in the land of Sardinia by offering you the famous ones <strong>culurgiones<\/strong>, making use of the original Sardinian recipe.  These are typical Sardinian ravioloni, a particular format of fresh filled pasta, which we can consume as a substantial first course, or as a single dish if we want to abundant in doses.  Try other types of pasta that you can combine with sausage and amaze your guests, such as <strong>Tagliatelle with cream, mushrooms and sausages<\/strong>a dish with a full-bodied and extremely tasty taste. <\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>4 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Malloreddus: 400 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fresh sausage (flavored with fennel): 300 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Sardinian pecorino (grated): 100 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Golden onion: 50 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Tomato puree: 300 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: 30 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Basil: a few leaves<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt up: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>15 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>1 hour, 15 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>1 hour, 30 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>359Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>To prepare the Malloreddus sauce, start with the saut\u00e9: peel and finely chop the onion and brown it with extra virgin olive oil in a saucepan.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>Take the sausage, remove its skin, and crumble it well with your hands.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_892_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_892_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Add the sausage to the saut\u00e9ed onion, now stewed, and let it brown in a pan for about 15 minutes over medium heat, stirring occasionally so that it does not burn.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_409_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_409_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>After this time, add the tomato sauce and a pinch of salt.  Cover the pot with a lid and cook for about 1 hour over very low heat.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_737_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_737_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>Season the sauce with a few basil leaves.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_194_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_194_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>In the meantime (about 20 minutes before the sauce is completely ready) put a saucepan with plenty of salted water on the stove and, once it has come to a boil, pour in the Malloreddus.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_544_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_544_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Drain the pasta and, once cooked, dip it into the saucepan containing the sauce.  Mix well and, after turning off the heat, stir in the Sardinian pecorino.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_741_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649267388_741_Malloreddus-alla-Campidanese-the-recipe-of-a-tradition.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<h2>Accessories<\/h2>\n<ul>\n<li>Pot with lid<\/li>\n<li>A pocket knife<\/li>\n<li>A pan<\/li>\n<li>Colander<\/li>\n<\/ul>\n<h2>Tips and tricks<\/h2>\n<ul>\n<li>The typical recipe of Malloreddus alla Campidanese involves the use of onion but can be replaced with garlic.<\/li>\n<li>To obtain a not too grainy sauce, we advise you to mash the meat of the sausage with the tines of a fork while it is browning: in this way you will obtain a consistency more similar to the meat sauce.<\/li>\n<li>In many recipes you can find the use of saffron which aromatizes and makes the flavor fuller: try them also in this variant, they will be delicious!<\/li>\n<li>It is advisable to mix the pasta with the cheese away from the stove to ensure that it remains creamy and does not cook: in this way the pecorino will make the sauce of your Malloreddus alla Campidanese more dense and velvety, melting.<\/li>\n<li>Malloreddus can also be homemade with 3 ingredients: durum wheat semolina, water and a pinch of saffron in the dough.<\/li>\n<li>We suggest you drain the pasta al dente so that it will flavor well in the sausage sauce for a few more minutes.<\/li>\n<\/ul>\n<h2>storage<\/h2>\n<p>Malloreddus alla Campidanese should be consumed at the moment, but if they are left over, they can be stored in an airtight container and stored in the refrigerator. <strong>for a day<\/strong>. <\/p>\n<h2>History<\/h2>\n<p>The Malloreddus, sometimes Italianized in <strong>Sardinian dumplings<\/strong>, have existed for hundreds of years and are a type of pasta typical of Sardinian cuisine that was homemade by hand by housewives.  A second, more romantic etymology would make the name derive from a diminutive of the word &#8216;malloru&#8217;, which in Campidanese Sardinian means bull: consequently malloreddus would mean calves and which therefore refers to the shape created by these Sardinian dumplings.  Historically, their shape derives from the processing: the pasta balls were pressed against the &#8216;ciuliri&#8217;, a typical straw basket, taking the shape of thin striped shells, about 2 cm long, and produced with durum wheat flour and water.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>4 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Malloreddus: 400 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fresh sausage (flavored with fennel): 300 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Sardinian pecorino (grated): 100 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Golden onion: 50 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Tomato puree: 300 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Extra virgin olive oil: 30 ml<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Basil: a few leaves<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt up: to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>15 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>1 hour, 15 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>1 hour, 30 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>359Kcal \/ 100g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Malloreddus alla Campidanese: the recipe of a tradition The classic dish of Sardinian cuisine are the Malloreddus At Campidanese; among the many recipes there is also the one that comes from the Campidano area, the largest plain in southern Sardinia. It is a very rich dish that includes a sauce based on cheese and sausage: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":752,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[109,108,91,110,90],"class_list":["post-751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-pasta","tag-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Malloreddus alla Campidanese: the recipe of a tradition - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Malloreddus alla Campidanese: the recipe of a tradition - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Malloreddus alla Campidanese: the recipe of a tradition The classic dish of Sardinian cuisine are the Malloreddus At Campidanese; among the many recipes there is also the one that comes from the Campidano area, the largest plain in southern Sardinia. It is a very rich dish that includes a sauce based on cheese and sausage: [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-06T17:49:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Malloreddus-alla-campidanese.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"720\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Malloreddus alla Campidanese: the recipe of a tradition\",\"datePublished\":\"2022-04-06T17:49:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\\\/\"},\"wordCount\":758,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/Malloreddus-alla-campidanese.jpg\",\"keywords\":[\"first courses\",\"italian first courses\",\"italian kitchen\",\"pasta\",\"recipes\"],\"articleSection\":[\"Pasta\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/pasta\\\/malloreddus-alla-campidanese-the-recipe-of-a-tradition\\\/\",\"name\":\"Malloreddus alla Campidanese: the recipe of a tradition - 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