Malloreddus

malloreddus pasta • broccoli • Almonds, • Thin breadsticks, • Extra virgin olive oil, • Anchovies in oil, to taste • garlic clove • Crushed red pepper,

semolina flour (about 220 grams) • warm water (about 110 ml) • celery stalk • carrot • medium onion • pancetta (about 200 grams) • ground beef (about 300 grams) • ground pork loin (about 300 grams) • tomato purée • tube tomato paste • Salt, to taste • Black pepper, to taste •

For the MALLOREDDUS: • Senatore Cappelli flour (about 200 grams) • barley flour (about 100 grams) • fine semolina flour (about 100 grams) • fresh cuttlefish ink sacs • Water as needed (about 1/2 the total flour amount) • For the SAUCE: • extra virgin olive oil • fresh garlic • Cilantro • Salt, black pepper, and red pepper flakes to taste • cherry tomatoes •

Malloreddus (Sardinian pasta) (100 g) • basil pesto (about 2.8 oz / 80 g) • grated Parmesan cheese (about 2.1 oz / 60 g) • American cheese (or light American cheese slices) • medium zucchini • grape or cherry tomatoes • Salt, black pepper, and oregano to taste

eggplants or 1 large eggplant (about 1 lb, or 450 grams) • blanched, toasted almonds (30 grams) • grated Parmesan cheese (15 grams) • extra virgin olive oil (25–30 ml) • fresh basil leaves • Grated zest of 1/2 lemon • chives • Salt and pepper, to taste • Sardinian gnocchi (malloreddus) (200 grams) • Chopped almonds (about 10 almonds) • Fresh cacioricotta cheese, to taste • basil leaf

semolina flour (about 220 grams) • warm water (about 110 grams) • Salt • sun-dried tomatoes (about 80 grams) • garlic clove • almonds (about 40 grams) • Rosemary • Salt • Extra virgin olive oil

semolina flour (about 440 grams) • water (about 220 grams) • fresh basil leaves • Extra virgin olive oil, • grated Parmesan cheese • pine nuts • Salt,

gnocchetti sardi pasta (about 300 grams) • basil pesto (about 200 grams) • ball fresh mozzarella • cherry tomatoes • Grana Padano cheese shavings, to taste

For the malloreddus: 2 1/3 cups semolina flour (about 330 grams) • water (about 165 ml) • For the sauce: 3 1/3 cups peeled tomatoes (about 500 grams) • ricotta cheese (about 300 grams) • fresh basil leaves (about 60 grams) • Salt • Extra virgin olive oil • chili pepper • garlic clove

semolina flour (about 220 grams) • water (you might need less) • sun-dried tomatoes in oil (about 80 grams) • grated Parmigiano Reggiano (about 23 grams) • extra virgin olive oil (about 30 grams) • garlic • almonds with skin (about 40 grams) • fresh rosemary • Salt to taste