MALLOREDDUS CON LE COZZE
From Chef Rosario:
Sardegna (Sardinia in English) is a captivating island in the midst 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 number of summers in Sardegna as a result of my father labored there for a time. I realized 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 named “fregola”). Luckily, 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 all around the Mediterranean. We’re blessed with scrumptious mussels within the North Atlantic and in different coastal areas of the USA as nicely, making them a favourite and beloved seafood alternative. The flavors of this dish will tempt and delight you and your company: ASSAGGIATE!
Tagliatelle with Ragù alla Bolognese
Elements
-
1
lb
tagliatelle (or fettuccine)
contemporary 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
-
Place a heavy pot (similar to a Le Creuset) on average warmth. Add butter and pancetta.
-
Cook dinner till pancetta is golden. Then add greens (onions, carrots, celery) andcook until tender and aromatic. Do NOT brown.
-
Add floor beef and cook dinner totally.
-
Add wine and cook dinner to evaporate alcohol.
-
Add crushed tomatoes and preserve cooking for at the very least one hour, stirring typically andadding broth as wanted to maintain the sauce moist
-
Lastly, add milk and cook dinner for an additional hour or till the sauce has reached an ideal consistency—not too brothy and never too dry
-
Season with salt and pepper as wanted.
-
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.
-
A beneficiant sprinkle of Parmigiano Reggiano ismandatory!
-
Buon appetito and SHARE THE PASTA!