1. Spaghetti alla Bottarga

2. Malloreddus alla Campidanese

3. Penne with Mussels, Bottarga & Zucchini Flowers

4. Coming Soon - Spaghetti with Tuna and Anchovies

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1.

Spaghetti alla Bottarga

INGREDIENTS

• 500g Pasta Di Sardegna  Spaghetti (No 3) or Pasta Di Sardegna  Bavettine
• 25g grated bottarga (preserved and dried mullet roe)
• ½ cup Coros extra virgin olive oil
  
• 2 garlic cloves, finely chopped
  
• flat leaf parsley, chopped

METHOD

1. Start to cook the pasta in plenty of boiling salted water until al dente.

2. Heat extra virgin olive oil in a large pan. Saute’ the garlic.

3. Let oil and garlic cool slightly. Then add approx. 1 tbs of Bottarga and finely chopped parsley into the pan (It is important to avoid cooking the bottarga as it will alter the delicate flavour). 

4. Drain the pasta when al dente. Toss the pasta into the pan.  Just before serving, drizzle some extra virgin olive oil and extra sprinkle of bottarga (if needed ) and parsley.

Bona Pappada... (Buon Appetito in Sardinian)

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2.                                                                             

                     Malloreddus alla Campidanese

                      Gnocchetti Sardi Southern Sardegna Style

INGREDIENTS

• Coros Extra virgin olive oil
  
• 500-gram packet  Malloreddus (Gnocchetti Sardi)
  
• 600g can Sardinian Antonella peeled tomatoes
  
• 250g Salumi Australia Fennel sausage, removed from casing and roughly chopped
  
• ½ tsp of nutmeg*
  
• ½  onion, finely chopped
  
• 1 large clove of garlic finely chopped
  
• Pinch of saffron **
  
• A few basil leaves
  
• Ground black pepper
  
• Salt
  
• Grated Classico misto pecorino Sardo by Podda
  
  *these ingredients are traditionally found in Sardinian sausages giving the sausages their unique flavour. Sardinian sausages are not readily available in Australian delis and butchers, so you may use mild Italian sausages and add the extra flavours of nutmeg and fennel seeds to your sauce in order to create a similar effect.
  
  **Only add saffron if you are using Casa Del Grano Malloreddus Classici. No need to add saffron if using Casa Del Grano Malloreddus with saffron incorporated in the pasta.

METHOD

1. Heat the olive oil in a large pan. Add the onion and garlic and cook over very low heat until they become translucent.  Add the sausage meat to the pan and turn up the heat. Use a spoon to stir the sausage occasionally and break it up into small pieces.

2. *Add the fennel seeds, nutmeg  and pepper, cook until the sausage is browned and any of its juices have evaporated. Add the tomatoes and cook over medium heat for 10 minutes.

3. Add saffron and basil leaves. Season to taste with salt. Turn down the heat and cook slowly for another  40 minutes (add water if sauce is too dry).

4. About 15 minutes before the sauce is done, start cooking the Malloreddus according to package instructions, until al dente. Drain the pasta and add to the sauce along with a handful of the grated Pecorino Sardo. Serve with extra grated pecorino on top (optional).

Bona Pappada... (Buon Appetito in Sardinian)

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3.

      Penne With Mussels, Bottarga & Zuchinni Flowers

      Penne con Cozze, Bottarga e Fiori Di Zucchine

INGREDIENTS

• Pasta (penne or spaghetti)
  
• grated bottarga (preserved and dried mullet roe)
  
• zucchini flowers (with or without baby zucchini attached)
  
• extra virgin olive oil
  
• Mussels (and/or vongole  (clams), already cleaned)
  
• 2 garlic cloves, finely sliced
  
• 1 small chilli, finely sliced (optional)
  
• flat leaf parsley, chopped

 
METHOD
1. To clean, place mussels (and/or vongole) in a bowl of salted water for approximately one hour then rinse well.

2. Remove baby zucchini from flower and slice long ways. Remove stamen from inside flower and discard then tear flower into small pieces.

3. In a large, shallow saucepan heat 4 tbsp extra virgin olive oil then add the finely chopped garlic, zucchini and fresh chilli. Cook on medium heat for approx one minute. Add the mussels (vongole) and cover with a lid and cook until they have all opened. Turn the stove off and add zucchini flowers and ½ tbsp of bottarga. Mix well.

4. Cook the pasta in plenty of boiling salted water until al dente. Drain the pasta retaining some of the water. Toss the pasta with the sauce for a couple of minutes adding some of the retained water if necessary (should have a creamy consistency). Just before serving, drizzle some extra virgin olive oil and extra sprinkle of bottarga (if needed ), shave some fresh Giovanni Pilu bottarga and parsley on top.

Bona Pappada...