Malloreddus recipe with rocket and tomatoes

Ingredients for 4 people:

• 400 g. of malloreddus or Sardinian dumplings
• 400 g. of peeled tomatoes
• half a white onion
• a clove of garlic
• extra virgin olive oil
• parmesan or pecorino cheese
• salt
• pepper

Preparation:

This delicious dish of malloreddus with rocket and tomatoes is perfect for a dinner with family or friends.

The rocket, with a slightly bitter taste, goes perfectly with the sweetness of the tomatoes and onion. Once cooked, chop the rocket. Steam cooking, possibly with a pressure cooker, in the basket with two inches of water, allows you to best preserve the nutritional properties of the rocket, which is then finely chopped to create a condiment with an intense flavour. Remember to keep the cooking water.

The choice of chopped peeled tomatoes, on the other hand, guarantees uniform cooking and a result with an intense and concentrated flavour. The sauce, prepared in a pan with sautéed onion and garlic in extra virgin olive oil, is left to cook over a low heat for a period sufficient for the sauce to thicken and the flavors to blend.

In a saucepan, bring salted water to the boil for cooking the malloreddus. Add the rocket cooking water, which will give the pasta a particular and unique flavour, and bring to the boil again. Pour the malloreddus into the water and cook until al dente. Once cooked, the malloreddus are sautéed in a pan in the rocket sauce, to absorb the flavors and blend perfectly with the sauce.

Serve the dish hot and, if you like, you can grate some Parmigiano Reggiano or pecorino cheese directly into the dish to enrich the flavor of the malloreddus.

All accompanied by a red wine with an intense and fragrant taste, such as a good Cannonau from Sardinia or a Piedmontese Barbera, which will further enhance the nuances of this traditional dish of Sardinian cuisine.

Enjoy your meal!