Salvatore Cooking Together Italian Recipes
We hope you loved your cooking together experience. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Starter: Aubergine with goat cheese and cherry tomatoes.
- Main: Malloreddus (Sardinian Gnocchi) with Sausage and Fennel Ragu
- Dessert: See Food Sorcery favourites below
Grilled Aubergine Rolls with Goat’s Cheese
Serves: People
Ingredients
- 50 g Soft goat’s cheese
- 1 Aubergine
- ½ Lemon zest and juice
- ½ Red chilli finely chopped
- 2 tbsp Fresh Parsley chopped
- 1 Fresh basil sprig
- 15 g Parmesan grated
- 25 g Cherry tomatoes about 2
- 1 tbsp Olive oil
- Sea salt to taste
- Cracked black pepper to taste
Method
- Trim the aubergine and slice lengthways into thin strips, approximately 4 mm thick.
- Brush the aubergine slices with olive oil and season lightly with sea salt.
- Heat a pan over high heat until hot. Cook the aubergine slices for 2–3 minutes on each side until softened and lightly charred. Set aside to cool slightly.
- In a bowl, combine the goat’s cheese, parmesan, parsley, basil, lemon zest and chopped chilli. Season with cracked black pepper.
- Spread the filling over the aubergine slices.
- Place a cherry tomato at one end of each slice, then roll tightly.
- Finish with a little lemon juice and serve.
Malloreddus with Sausage and Fennel Ragù
For a veggie vegan options use vegetarian sausage
Serves: People
Ingredients
For the Malloreddus
- 100 g Semolina Rimacinata
- 50 ml Water Warm
- 1 Saffron pinch or use powder
For the Ragù
- 225 g Pork sausage meat or veggie sausage
- 1 tsp Fennel seeds
- ½ Onion finely chopped
- 1 clove Garlic minced or grated
- 50 ml White wine
- 200 ml Tomato 1/2 can
- 1 Bay leaves
- 1 tbsp Vegetable oil to cook
- Sea salt to taste
- Cracked black pepper to taste
To Finish
- 30 g Pecorino Romano grated
Method
- Add the saffron to the warm water.
- Pour into the semolina and mix to form a dough.
- Knead for 5 minutes until smooth and springy. Wrap and rest for 1 hour.
- Heat the oil in a pan over medium heat. Add the onion, garlic, fennel seeds and bay leaf. Cook until softened but not coloured.
- Add the sausage meat and cook until browned.
- Pour in the white wine and reduce by three quarters.
- Add the tomatoes, season with sea salt and cracked black pepper, then simmer for 20 minutes until thickened. Keep warm.
- Roll the dough into thin cylinders approximately 1 cm thick, then cut into small pieces.
- Roll each piece down a gnocchi board or fork using your thumb to create ridges.
- Leave the malloreddus on a tray lightly dusted with semolina.
- Bring a pan of salted water to the boil and cook the malloreddus until they float to the surface.
- Drain and stir through the ragù.
- Finish with grated Pecorino Romano and serve immediately.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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