First of all, sorry for the silence. It’s been a busy month here with the world cup, the start of the summer and work, compounded by with me generally cooking boring food that wasn’t worth writing about. Sorry – won’t happen again.
On a happier note, we’re just heading off to Italy for 10 days so you can expect some random restaurant shots and generally smug behavior in the coming weeks. However, before we go, have a look at this dish from our trip to Sardinia (what seems like ages ago) – Malloreddus. It was Sarah’s 2nd favorite dish, behind the fregola and was served with some local sausages, along with the obligatory tomato sauce.
This one is very simple, basically a tomato sauce made with some red wine (plus the standard onions, garlic, fresh tomatoes/puree). Let it all bubble away with some vegetable stock and red wine until soft, adding a few handfuls of the Malloreddus to the mixture. Cook some chopped sausages in a separate pan and when the sausages are just cooked, combine the 2 pans. Next, in a dry frying pan, roast some cumin seeds for a minute before throwing together with the pasta/sausages.
Serve with some fresh Parmesan and basil and enjoy!