Friday, 19 October 2012

Melloreddus alla Campidanese...

Melloreddus alla Campidanese

This recipe has been provided by Cristina who works the Hotel Sa Pischeda in Bosa, Sardinia. She was a fantastic host when we spent a week painting the local town, vineyards, castle and coastline in September, as I'm sure our guests would agree. This recipe for Melloreddus alla Campidanese has been passed down through her family and is a very traditional Sardinian dish.

Ingredients (for 6 people)

• 500g di malloreddus (typical Sardinian pasta)
• 200g of fresh italian sausage
• 100g of greated Pecorino cheese
• 1 clove of garlic
• 500g of tinned peeled tomatoes
• 4 spoonfuls of extra-virgin olive oil
• 1 spoonful of tomato sauce
• 1 small pinch of saffron strands
• 1 bay leaf
• 5 basil leaves, torn
• Salt & pepper


Cut the sausage into small pieces and brown in the olive oil, cook until golden brown before removing them from the pan. [Cook the Malloreddus as usual pasta alongside the sauce.]

Add the garlic, peeled tomatoes. tomato sauce, saffron, salt, bay leaf and basil to the pan and simmer until the sauce is well thickened.

Add the pre-cooked sausage to the sauce mixture and stir in.

Drain the pasta and top with the sauce.

Finally add the grated cheese, sprinkle with pepper and serve immediately.


2007 Carignano del Sulcis 'Grotta Rossa' Santadi, Sardnia Italy. This sauce is the kind of dish that Italian reds were designed for. Many are high in acidity and provide the perfect antidote to the fatty sausage and similarly acidic tomatoes. As the pasta hails from Sardinia, the is the ideal opportunity to open this savoury, fragrant red from the island!

Why not join Cristina at the wonderful Hotel Sa Pischedda in Bosa, Sardinia and enjoy the local cuisine for yourself on one of our 2013 holidays.