Easiest Way to Cook Appetizing Malloreddus with broccoli, mussels and mullet bottarga

Malloreddus with broccoli, mussels and mullet bottarga. Bottarga is dried mullet roe, available at fishmongers and specialty food stores. In this video I show you how to prepare fresh gnocchetti sardi (also known as malloreddus), the typical fresh pasta from Sardinia. This malloreddus recipe is served with a Campidanese sausage and fennel ragù – the perfect sauce to nestle into all the tiny ridges of this classic Sardinian gnochetti.

Malloreddus with broccoli, mussels and mullet bottarga Make social videos in an instant: use custom templates to tell the right story for your business. Post jobs, find pros, and collaborate commission-free in our professional marketplace. Get your team aligned with all the tools you need on one secure, reliable video platform. You can have Malloreddus with broccoli, mussels and mullet bottarga using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Malloreddus with broccoli, mussels and mullet bottarga

  1. You need of Pasta.
  2. Prepare 250 g of durum wheat flour.
  3. You need of salt.
  4. Prepare of Warm water.
  5. Prepare of Seasoning.
  6. It’s 250 g of fresh broccoli.
  7. It’s 300 g of mussels.
  8. It’s 1 of sprinkled with mullet bottarga.

For centuries, malloreddus was made by hand, as it was the only way to achieve its distinctive ridges. Balls of dough were pressed with the thumb and then rolled on a special tool called a ciurili to form the characteristic grooves. This pasta has a few different monikers. Photo "Malloreddus with ragout, sardinian cuisine" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license.

Malloreddus with broccoli, mussels and mullet bottarga step by step

  1. Preparazione della bottarga. Verso fine agosto inizi settembre pescare un bel muggine, in questo periodo hanno le uova. Estrarre le uova facendo molta attenzione a non danneggiarle. Mettere sotto sale con un peso sotto e uno sopra (si possono usare due taglieri in legno) Dopo un giorno appendere la bottarga in un luogo arieggiato e far asciugare..
  2. Preparazione della pasta : impastare la semola con un pizzico di sale e acqua tiepida, fino ad ottenere un impasto omogeneo e liscio. Coprire con cellophane e far riposare per 30 minuti. Con L apposito attrezzo o con L aiuto di una forchetta fare i malloreddus.
  3. Fare un trito di aglio e prezzemolo far soffriggere in una capiente padella con olio. Aggiungere le cozze ben pulite e insaporire con un goccio di vernaccia. Tagliare a pezzetti i broccoli, sbollentati, quindi aggiungerli alle cozze. Cuocere la pasta nell acqua di cottura dei broccoli, scolarli e aggiungeteli al condimento. Servire con una spolverata di bottarga.

Malloreddus is a gnocchi-shaped pasta variety from the Italian island of Sardinia. Made with Malloreddus, (special shell-shaped pasta) this rustic dish never fails to impress. Tip: Agriturismo Marongiu in south-east Sardinia has excellent Malloreddus. There is little mullet left in the Mediterranean and mullet from the Gulf of Mexico is becoming much in demand, even for Italians. Start by grating the mullet roe with a box grater and keep it aside.

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