Malloreddus with Pecorino

Malloreddus, also known as Sardinian gnocchetti, is a type of pasta typical of Sardinia and pairs perfectly with the rich taste of Pecorino. This dish takes into account simplicity and respect for Sardinian tradition, but with a touch that recalls broader Italian cuisine.

Ingredients

• 500 g of Malloreddus (Sardinian gnocchetti)
• 200 g of Sardinian Pecorino cheese, preferably aged
• 1 clove of garlic
• 1 bunch of fresh parsley (optional)
• Extra virgin olive oil
• Black pepper
• Salt

Preparation

1. Bring a pot of salted water to a boil for the pasta. When boiling, add the Malloreddus and cook them al dente according to the package instructions (usually about 10-12 minutes).
2. While the pasta is cooking, finely grate the Sardinian Pecorino cheese.
3. Take a large pan and heat some extra virgin olive oil with a clove of garlic to flavor the oil, being careful not to burn the garlic.
4. When the garlic is golden, remove it from the pan and turn off the heat.
5. Drain the Malloreddus al dente, reserving a cup of the pasta cooking water.
6. Transfer the pasta to the pan with the oil and turn the heat back on to low.
7. Gradually add the grated Pecorino, stirring and mixing well. If necessary, add a little of the pasta cooking water to make it creamier.
8. Season with freshly ground black pepper to taste and adjust salt if necessary (be careful as Pecorino is already quite salty).
9. Serve immediately, sprinkling with chopped fresh parsley, if you wish to add a touch of color and freshness.

A curiosity about Pecorino: it is a cheese that is produced exclusively with sheep milk, and in Sardinia, it comes in many varieties, from the freshest and mildest to the most aged and flavorful. Its presence in Sardinian cuisine is fundamental, both as a cooking ingredient and as a table cheese. Enjoy your meal!