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!
Fusilli Mediterraneo
Fettuccine, a type of pasta popular in Roman and Tuscancuisines, is widely available in whole wheat varieties. We’ve taken this flat,thick pasta and added roasted red peppers, artichokes, and nutty pecorino.Simply delicious! Serve with a spring greens salad, crusty bread, and yourfavorite ale.
Ingredients
- 2 Simply Roasted Peppers page 259; use red bell peppers, cut into thin 2-inch-long (5 cm) strips
- 1 cup 90 g sliced almonds, toasted
- ¼ cup 60 ml extra virgin olive oil
- 2 tablespoons chopped fresh basil
- 2 garlic cloves minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- ½ teaspoon cayenne
- 8 ounces 227 g whole wheat fettuccine
- One 9-ounce 255 g jar water-packed artichoke hearts, drained and quartered
- ½ cup 40 g freshly grated pecorino
- ¼ cup 15 g chopped fresh parsley
Instructions
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1. Blend ½ cup (130 g) of the pepper strips with the almonds, oil, basil, garlic, lemon juice, vinegar, and cayenne in a food processor until smooth.
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2. Cook the pasta until al dente, according to package directions. Drain, reserving ½ cup (120 ml) of the pasta water. Transfer the pasta to a large serving bowl. Add the pasta water, pepper mixture, artichokes, and the remaining red pepper strips. Toss to combine. Top with pecorino and sprinkle with parsley. Serve hot.
Recipe Notes
Per Serving: Calories 519; Protein 17 g; Carbs 49 g; Dietary Fiber 11 g; Added Sugars 0 g; Total Fat 30 g; Sat Fat 5 g; Omega-3s 140 mg; Sodium 221 mg; Potassium 512 mg
