A first course that tells of Mediterranean aromas: Sardinian malloreddus are dressed in gold thanks to saffron, embrace the sweetness of stewed onion and cubes of Aged Pecorino di Grotta, which release character and savoriness. A touch of fresh thyme and saffron gives the dish an elegant and decisive fragrance.
Finely slice the onion and sweat it in a pan with extra virgin olive oil over low heat until it becomes soft and translucent.
Dissolve the saffron in a little hot water.
Add the cream and saffron to the onion, season with salt and pepper, and cook over low heat for 3-4 minutes until a fragrant cream is obtained.
Cook the malloreddus in plenty of salted water, drain them al dente and transfer them to the pan with the saffron sauce.
Add the cubes of Aged Pecorino di Grotta and toss quickly to slightly soften them.
Serve immediately, finishing with fresh thyme and, if desired, a few saffron threads.
Consume immediately, or store in the refrigerator for up to 1 day. Reheat in a pan adding a splash of milk.
Italy, Sardegna
| Energy (kcal) | 141.34 |
| Carbohydrates (g) | 1.08 |
| of which Sugars (g) | 1.07 |
| Fat (g) | 13.06 |
| of which Saturates (g) | 5.87 |
| Protein (g) | 4.89 |
| Fiber (g) | 0.11 |
| Sale (g) | 0.45 |
