Malloreddus Alla Campidanese Recipe (Sardinian Ridged Pasta With Saffron and Pork Ragù)
Ingredients (21)
- 1 1/2 pounds (680 g) ground pork (see note)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon fennel seeds, coarsely ground
- 1 teaspoon (3 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
- 1/2 teaspoon freshly ground black pepper
- 2 medium garlic cloves (10 g), minced
- 10 1/2 ounces (about 2 cups; 300 g) finely-ground semolina flour, plus more for dusting (see note)
- Saffron powder, optional
- 5 fluid ounces (150 ml) water
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 small yellow onion (5 1/2 ounces; 156 g), finely chopped
- 2 medium garlic cloves (10 g), thinly sliced
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- 7 saffron threads, or 1/4 teaspoon saffron powder
- 1/4 cup (60 ml) vernaccia di Oristano, or fino sherry
- 1 (28-ounce; 794g) can whole peeled tomatoes, such as Antonella, Alessi, or DeLallo
- 1 teaspoon (3 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
- 4 fluid ounces (120 ml) water
- 2 ounces (1/2 cup; 60 g) grated Parmigiano-Reggiano, plus more for serving
Directions
Learn how to make this recipe at Serious Eats
Ingredients (5)
- 1 oz. Casamigos Mezcal Joven
- 1 oz. Red Italian Bitters
- 1 oz. Sweet Vermouth
- 2 Dashes Orange Bitters
- Charred Grapefruit Peel Garnish