MALLOREDDUS CON LE COZZE | Share the Pasta

MALLOREDDUS CON LE COZZE

From Chef Rosario:

Sardegna (Sardinia in English) is an enchanting island in the course of the Mediterranean. Italians love Sardegna for its crystal-clear waters, mozzafiato (breathtaking) seascapes, and its distinctive mouthwatering delicacies.

Once I was rising up, I used to be lucky sufficient to spend a couple of summers in Sardegna as a result of my father labored there for a time. I discovered to like the island’s many culinary delicacies, and above all, its distinctive pasta shapes like MALLOREDDUS (Sardinian semolina gnocchi) and FRÈGULA (Sardinian couscous—in present Italian, it is called “fregola”). Happily, each unique pasta shapes can be found within the pasta part of most specialty meals shops.

The next recipe is my interpretation of a basic Sardinian match: shellfish and pasta. Malloreddus are quintessentially Sardinian, and mussels are available in Sardegna and everywhere in the Mediterranean. We’re blessed with scrumptious mussels within the North Atlantic and in different coastal areas of america as nicely, making them a favourite and beloved seafood alternative. The flavors of this dish will tempt and delight you and your friends: ASSAGGIATE!

Tagliatelle with Ragù alla Bolognese

Components

• 1
  lb
  tagliatelle (or fettuccine)
  recent or dry
• 2
  tbs
  butter
• 4
  oz
  pancetta
  finely chopped
• 1/2
  cup
  onions
  ¼” diced
• 1/2
  cup
  carrots
  ¼” diced
• 1/2
  cup
  celery
  ¼” diced
• 12
  oz
  lean floor beef sirloin
• 1/2
  cup
  dry purple wine
• 14
  oz
  can San Marzano tomatoes
  crushed
• 1
  cup
  vegetable broth (or beef broth)
• 1
  cup
  entire milk
• salt and cracked black pepper
  to style
• loads of Parmigiano Reggiano for sprinkling over the pasta earlier than serving

Directions

1. Place a heavy pot (equivalent to a Le Creuset) on average warmth. Add butter and pancetta.

2. Cook dinner till pancetta is golden. Then add greens (onions, carrots, celery) andcook until tender and aromatic. Do NOT brown.

3. Add floor beef and prepare dinner completely.

4. Add wine and prepare dinner to evaporate alcohol.

5. Add crushed tomatoes and hold cooking for a minimum of one hour, stirring typically andadding broth as wanted to maintain the sauce moist

6. Lastly, add milk and prepare dinner for an additional hour or till the sauce has reached an ideal ‎consistency—not too brothy and never too dry‎

7. Season with salt and pepper as wanted.

8. Cook dinner tagliatelle (or fettuccine) in line with bundle instructions. (Often much less than5 minutes). As soon as cooked, drain and gently toss with the ragù.

9. A beneficiant sprinkle of Parmigiano Reggiano ismandatory!

10. Buon appetito and SHARE THE PASTA!

July 26, 2022