MALLOREDDUS CON LE COZZE
From Chef Rosario:
Sardegna (Sardinia in English) is a fascinating island in the middle of the Mediterranean. Italians love Sardegna for its crystal-clear waters, mozzafiato (breathtaking) seascapes, and its unique mouthwatering cuisine.
When I was growing up, I was fortunate enough to spend a few summers in Sardegna because my father worked there for a time. I learned to love the island’s many culinary delicacies, and above all, its unique pasta shapes like MALLOREDDUS (Sardinian semolina gnocchi) and FRÈGULA (Sardinian couscous—in current Italian, it is known as “fregola”). Fortunately, both exotic pasta shapes are available in the pasta section of most specialty food stores.
The following recipe is my interpretation of a classic Sardinian match: shellfish and pasta. Malloreddus are quintessentially Sardinian, and mussels are readily available in Sardegna and all over the Mediterranean. We are blessed with delicious mussels in the North Atlantic and in other coastal areas of the United States as well, making them a favorite and beloved seafood choice. The flavors of this dish will tempt and delight you and your guests: ASSAGGIATE!
Tagliatelle with Ragù alla Bolognese
- 1 lb tagliatelle (or fettuccine) fresh or dry
- 2 tbs butter
- 4 oz pancetta finely chopped
- 1/2 cup onions ¼” diced
- 1/2 cup carrots ¼” diced
- 1/2 cup celery ¼” diced
- 12 oz lean ground beef sirloin
- 1/2 cup dry red wine
- 14 oz can San Marzano tomatoes crushed
- 1 cup vegetable broth (or beef broth)
- 1 cup whole milk
- salt and cracked black pepper to taste
- plenty of Parmigiano Reggiano for sprinkling over the pasta before serving
Place a heavy pot (such as a Le Creuset) on moderate heat. Add butter and pancetta.
Cook until pancetta is golden. Then add vegetables (onions, carrots, celery) andcook till tender and fragrant. Do NOT brown.
Add ground beef and cook thoroughly.
Add wine and cook to evaporate alcohol.
Add crushed tomatoes and keep cooking for at least one hour, stirring often andadding broth as needed to keep the sauce moist
Finally, add milk and cook for another hour or until the sauce has reached a perfect consistency—not too brothy and not too dry
Season with salt and pepper as needed.
Cook tagliatelle (or fettuccine) according to package directions. (Usually less than5 minutes). Once cooked, drain and gently toss with the ragù.
A generous sprinkle of Parmigiano Reggiano ismandatory!
Buon appetito and SHARE THE PASTA!