Malloreddus, Pork Sausage Ragu, Tomato & Pecorino
I haven’t been to Sardinia yet, but I have certainly been enjoying the unique, often rustic flavours of it’s wonderful cuisine wherever I can find it. Luckily, here in Sydney, we have one of its very finest exponents in chef Giovanni Pilu. His two-hatted beachside restaurant, Pilu, is a temple of fine Sardinian cuisine. Just a stone’s throw away however, lies his more relaxed but no less excellent restaurant, Acquafresca, which turns out easy-going Sardinian classics cooked with the same outstanding attention to produce and fine cooking.
This is a superb dish, a Sardinian staple perfect for a sunny lunch or a rustic fireside meal. Malloreddus, the little Sardinian gnocchi coloured with saffron, with a thick sauce originating from the Campidano region, around the capital Cagliari, comprising of fine pork sausage ragu, tomato and pecorino. Sounds simple, but the depth of flavour in this dish really surprised me. A perfect balance of quality ingredients in the most moreish pasta dish I’ve had in some time. Perhaps I should consider a visit to the island a little more seriously.
Malloreddus, Pork Sausage Ragu, Tomato & Pecorino