{"id":10836,"date":"2016-12-08T02:47:15","date_gmt":"2016-12-08T02:47:15","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10836"},"modified":"2016-12-08T02:47:15","modified_gmt":"2016-12-08T02:47:15","slug":"malloreddus-with-mint-and-saffron-pecorino-cream-sauce","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10836","title":{"rendered":"Malloreddus with mint and saffron pecorino cream sauce"},"content":{"rendered":"

\"malloreddus\"<\/p>\n

I had picked up a Sardinian pasta, ‘Malloreddus’, a while back,\u00a0but hadn’t figured out\u00a0what to do with it. \u00a0Last night I decided to pull it out of the larder anyway. I still hadn’t worked out a recipe, but while looking around on line, I saw something about a traditional treatment involving\u00a0a mint and pecorino cheese sauce.<\/p>\n

I had the ingredients, and it sounded minimal and respectful of what I had assumed – correctly as it turned out – would be the rather subtle saffron flavor of the pasta.<\/p>\n

It was lovely; a delicious macaroni and cheese.<\/p>\n

I have two to add 2 notes to this recipe:<\/p>\n

    \n
  1. The suggestion, ‘pecorino’ didn’t specify what kind of ewe’s milk cheese was to be used. It was only after slowly heating pieces of my grating pecorino in the cream and finding it never really dissolved, did I realize I should have used\u00a0softer form of the cheese, but the solids didn’t affect the flavor or enjoyment of the final dish.<\/em><\/li>\n
  2. I suspected\u00a0the saffron element of the Malloreddus itself might not be very noticeable, I added some threads from my own stock in the spice cabinet; I could have used a little more for even better effect.<\/em><\/li>\n<\/ol>\n