SardinianItalian
Malloreddus with Caramelized Cherry Tomatoes and Salted Ricotta
by Chef in Camicia · 306K subscribers on YouTube
A classic Sardinian pasta dish: handmade semolina gnocchetti (malloreddus) served with caramelized cherry tomatoes and a generous grating of salted ricotta. The contrast between sweet tomatoes and salty cheese makes this a perfect summer first course.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- easy
Ingredients
5 items- Fine Durum Wheat SemolinaQuantity not specified in video; typical amount for 4 servings is about 400g.
- WaterAmount needed to form a dough; approximate 200-250 ml per 400g semolina.
- SaffronA pinch to color the pasta yellow.
- Datterini Cherry TomatoesCaramelized; quantity not specified, use about 500g for 4 servings.
- Salted RicottaFor grating; quantity to taste, about 100-150g for 4 servings.
Method
- Mix semolina, water, and a pinch of saffron to form a smooth dough. Cover and let rest for 30 minutes.
- Divide the dough into small pieces and roll each into a thin log. Cut into small gnocchetti. Thin each gnocchetto with the palm of your hand and pass it over a gnocchi board to create ridges.
- In a pan, caramelize cherry tomatoes over medium heat until they soften and become slightly sweet.
- Cook the malloreddus in boiling salted water until al dente. Drain and toss with the caramelized tomatoes. Serve with a generous grating of ricotta salata.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
