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Sardinia
An island of contrasts, which has preserved its ancestral, diversified gastronomic culture. Cuisine between sea and mountain.
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| SARDINIAN GNOCCHI - "Malloreddus alla Bottarga" |
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Typical Sardinian Gnocchi, made from wheat flour with a Bottarga (Italian Caviar) sauce. |
INGREDIENTS: |
For 4 persons
For the pasta
400 g of wheat flour
1 soupspoon of olive oil
1 pinch of salt
Water
For the sauce
60 g - Bottarga
1 dl – olive oil |
DEVARATION: |
Kneed the wheat flour with a large soup spoon of olive oil, a pinch of salt and a little water until you have a soft, consistent mixture.
Form this dough into small cylinders, 2 cm in diameter and 3 cm long, press your finger lightly into them and leave to dry on a clean, floured worktop.Heat a saucepan of water to boiling point and cook the dough until al-dente (5 to 7 min).
During this time, heat the olive oil in a pan. Once the pasta is cooked, drain and then reheat in the hot oil. Add the Bottarga, cut into thin strips.
Sauté the mixture for a couple of minutes over a hot flame to release the aroma and serve piping hot.
Decorate with a few slices of non-reheated bottarga.
How to make the Sardinian gnocchi recipe even more special?
You can replace the wheat flour used for the pasta by a fine-milled durum wheat flour. This helps the dish withstand the cooking process better. To soften the taste of the Bottarga, you can add a couple of cherry tomatoes which should first be warmed in a pan in a little olive oil. |
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| | | | Milan gastronomy : Subtle cookery allying tradition and modernity |
| | Venice : a culinary tradition shaped by water, history and travel |
| | Rome : a gastronomic culture which matches the magnificence of the city itself. |
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