SARDINIAN RECIPE: GNOCCHETTI SARDI WITH BOTTARGA
Here’s a recipe we have dug up which seems ideal for Spring. A fishy dish with substance as the evenings could still be cool. It also forms part of a special Sardinian Easter meal
INGREDIENTS
Bottarga are basically dried fish eggs and can be bought in packets from many supermarkets in Italy. They may even be sold in powder form in glass tins. The typical gnocchi of the island is called ‘malloreddus‘ and each is about a half cm in diameter. It can also be eaten with a sausage and tomato sauce.
MAKING IT
Boil a pan of water and throw in the ‘malloreddus‘.
While cooking fry a clove of garlic and peperoncino in a generous dose of olive oil.
When the gnocchetti are cooked tip them into a serving plate and pour the oil over them and turn well.
Next pour the powdered or ground ‘bottarga‘ over the pasta.
Eat immediately.
Additional Info
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Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz
(FROM: www.deliciousitaly.com)
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