Gnocchi Sardi Garofalo
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Gnocchi Sardi - 500 gr.
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Gnocchi sardi, known in Sardegna as “malloreddus”, are the most typical pasta in this region. Their shape is similar to a shell and they are versatile, in fact they are eaten with many sauces.
Garofalo begins with the finest high-protein semolina wheat. And to achieve the special texture that truly embraces your great sauces, Garofalo uses bronze dies to shape their pasta cuts. Garofalo’s final artisan touch is a slow-drying process, specifically tailored for each cut of pasta, that ensures perfect cooking performance without leaving precious nutrients & flavor in the water. In fact, the water in which Garofalo pasta boils remains clear to the end. Proof positive that it is a premium-quality pasta.
However, the key role was played by the unique climate of Gragnano: warm, but not too humid, due to the sea breeze. For its climatic characteristics, Gragnano became an ideal place for drying pasta, that originally was dried in the sun, exposed along the city roads. Pasta dried slowly, in a climate with an almost steady temperature and humidity, so that the result was a tasteful product, that could be stored for a long time with no risk of deterioration or contamination.
Recipe: Gnocchi Sardi with Sausage and Tomato Sauce
400g Gnocchi Sardi Garofalo
Salt and pepper to taste
Sauce
6 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
300g (10 1/2 oz) fresh Italian sausage (luganega), meat removed from the casing, crumbled
35g (1/4 oz) dried porcini, soaked for half an hour, then finely chopped (keep the liquid)
3 tbsp dry white wine
600g (1 lb 5 oz) polpa di pomodoro (crushed tomatoes)
Gnocchetti are rather chunky pasta shapes - concave with a ribbed back - made with pure durum wheat semolina, and they take rather longer to cook than normal pasta. They are also known as 'malloreddus'.
For the sauce, heat the oil in a casserole, add the onion, and let it cook for five minutes over a moderate heat until softened. Add the garlic and cook for another minute before adding the sausage and porcini. Allow to brown, stirring, then pour in the wine and the tomato pulp. Leave to cook over a very low heat for about an hour. If more moisture is needed, add a little of the mushroom soaking liquid. When ready season to taste with salt and pepper. Cook the pasta in plenty of boiling salted water until al dente, about 10 - 12 minutes.
Mix the pasta with the sauce and serve immediately. If you like, you could add some freshly grated Parmesan or pecorino, but I prefer it without. The sauce, if you leave the sausage in larger chunks, could also be served with polenta.
Manufacturer: Pasta Garofalo
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