Malloreddus

Method

Steep the saffron strands in a small amount of warm water for ten minutes. Mix the durum wheat semolina with salt, then gradually add the saffron water and remaining warm water, kneading until you form a stiff dough similar to couscous consistency. Press the dough through a potato ricer or malloreddus maker onto a floured surface to create small ridged gnocchi-like pieces, then dry them for several hours or overnight. Brown the crumbled sausage meat in olive oil with finely chopped garlic and onion, then add the tomato passata and season with black pepper, simmering for 15-20 minutes. Bring a large pot of salted water to the boil and cook the malloreddus for 8-10 minutes until they float and are tender. Toss the cooked malloreddus with the sausage sauce and serve immediately with generous amounts of grated pecorino Romano cheese.