Meeting Meat – Malloreddus alla Campidanese

Sometimes life surprises you. Even more than a baking project of mine gone successfully.

There were very few things about which I was more certain than golf definitely not being my cup of tea or even cappuccino.

Sixteen and a half years of my culinary life I spent very contently not eating red meat.

And then someone just asked me nicely.

As a result, I am now a baffled owner of a green card and am posting the first red meat recipe on Cucina Fintastica today. (Slightly overconfident about his abilities to change a stubborn Finnish lady, this someone even tried to replace my morning Earl Grey tea with a cup of coffee but one does have to draw the line somewhere…)

Anyway, after getting over the initial shock of these very unlikely changes in my life, I started to embrace the opportunities they bring about. I already specialize in sipping fellow golfers’ hole-in-one champagnes. And obviously the red meat opens up quite a few new possibilities for my adventures in the Italian kitchen!

In addition to tasting things like prosciutto di Parma, I have already successfully tested a couple of Italian meat recipes. The first one I tried was this pasta from La Cucina Italiana. It is a traditional dish from Sardinia in which you use fresh sausages. However, as the sausages are opened up and their contents cut into smaller pieces, the very tasty end result bears more resemblance to a spaghetti alle bolognese or meatballs rather than a hot dog!

Malloreddus alla Campidanese (sorry – couldn’t think of an English translation for this this time)

Serves 6

800 g tomatoes

500 g fresh sausages (e.g. salsiccia sarda)

500 g (malloreddus) pasta

1 onion

1 bayleaf

saffron

basil

(Sardinian) pecorino

dry white wine

olive oil

salt

Peel the tomatoes, remove their seeds and slice them. Peel and chop the onion. Remove the contents of the sausages from their casings (don’t try to keep the shape of the sausages when doing this but the contents can break into pieces).

Heat 1-2 tablespoons of olive oil in a pan and gently fry the chopped onion in it for 1-2 minutes. Add the sausages and the bayleaf. Cook for about 10 minutes.

Add the tomatoes and season with salt. Cover the pan with a lid and let the sauce cook for 20 minutes. Season with some basil leaves and continue cooking for another 20-25 minutes.

Cook the pasta in boiling and salted water. Drain the pasta and combine it with the sausage sauce. Add some grated pecorino on top and serve warm.

 

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