A first course that tells of Mediterranean aromas: Sardinian malloreddus are dressed in gold thanks to saffron, embrace the sweetness of stewed onion, and cubes of Cave-aged Pecorino, which release character and savoriness. A touch of fresh thyme and saffron gives the dish an elegant and decisive aroma.
Thinly slice the onion and stew it in a pan with extra virgin olive oil over low heat until it becomes soft and transparent.
Dissolve the saffron in a little hot water.
Add the cream and saffron to the onion, season with salt and pepper, and cook over low heat for 3-4 minutes until you obtain a fragrant cream.
Cook the malloreddus in plenty of salted water, drain them al dente, and transfer them to the pan with the saffron sauce.
Add the cubes of Cave-aged Pecorino and toss quickly to slightly soften them.
Serve immediately, garnishing with fresh thyme and, if desired, a few saffron threads.
Consume immediately, or store in the refrigerator for up to 1 day. Reheat in a pan, adding a splash of milk.
Italia, Sardegna
| Energy (kcal) | 141.34 |
| Carbohydrates (g) | 1.08 |
| of which Sugars (g) | 1.07 |
| Fat (g) | 13.06 |
| of which Saturates (g) | 5.87 |
| Protein (g) | 4.89 |
| Fiber (g) | 0.11 |
| Sale (g) | 0.45 |
