The first post of the year, preceded of course by my best wishes for a bright 2011 to my readers, relates to a Sardinian recipe very simple but very good.
I found on the interesting magazine "Vie del Gusto" in an article in good Gino Celletti. I have adopted variations of the recipe, mainly because of unavailability of some ingredients in the pantry at home, but the result was still very satisfactory.
The soul of the recipe is the cheese-oil mixture.
Here's how to prepare it:
Put in a frying pan 400 grams of Pecorino Sardo grattugiato (io avevo in casa del Pecorino Romano) ed una tazzina di olio extravergine (preferibilmente di Bosa, un bel paesino vicino ad Alghero). Far sciogliere a fuoco bassissimo il composto finché non diventa cremoso (all’occorrenza usare anche poca acqua di cottura della pasta). Successivamente aggiungere nella crema così formatasi dello zafferano. In questo caso avevo a disposizione uno zafferano appropriato alla ricetta e alla sua regione di origine, quello ottimo di San Gavino Monreale, anche se le scorte erano un pò limitate, purtroppo.
Lessare nel frattempo degli gnocchetti sardi o malloreddus (circa 400 grammi), scolarli al dente e saltarli nella padella. Servire gli gnocchetti ben caldi, cosparsi di una generosa freshly ground pepper and a "tour" of good olive oil. A strong but simple and tasty dish, just to stay in tune with the "Marathon" featuring food and wine festivals.
And here ends the first post of the year. I thought it can only bode well for 2011 because the recipe's title, referring to a spouse *, evokes feelings of joy as you feel that your wedding day. It is also and above all bodes well for those boys like me who are not married yet. Provided that being married is really a nice thing, but I think that overall it is ... do not you?
* In point the recipe's title translates as "the groom's Sardinian gnocchi" is probably (I could not find more precise information on the subject) of a typical first course of Sardinian traditional weddings.
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