Malloreddus with Sausage and Fennel Ragù
For a veggie vegan options use vegetarian sausage
Servings: 2 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 Plum 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.