Malloreddus, sometimes Italianized as gnocchetti sardi, are a type of pasta typical of Sardinian cuisine. They have the shape of thin ribbed shells, about 2 cm (0.79 in) long, and are made of semolina flour and water.[1] They are usually eaten with different sauces
Malloreddus are typical of the area of Medio Campidano (province of South Sardinia), but correspond to equivalent types of pasta, made with similar techniques, but in smaller sizes, in other parts of Sardinia and also known as macarrones de punzu, cigiones, macarones caidos and cravaos.[2]
Cassulli from Carloforte (of Ligurian origin) can be reminiscent of malloreddus. Cassulli, in Sardinia, are found in the archipelago of Sulcis.[3]
The term "malloreddu" (pl.: malloreddus) could derive from the Latin mallolus, which means "trunk of dough", dumpling. A second possible etymology would make the name derive from a diminutive of the word malloru, which in Sardinian campidanese (southern and central-southern Sardinia) means "bull". Consequently, malloreddus means "little calves".
Historyedit
Malloreddus have always been the most prepared traditional dish in Sardinia in all the most important occasions, both in festivals and village fairs, and during weddings. Since ancient times housewives have prepared this type of pasta. The origin is to be found in the millenary scheme of the peasant cultivation-alimentation in the Mediterranean area, mainly based on the cultivation of wheat.
The manual processing of malloreddus in the home was done by mixing durum wheat semolina with water, and rolled up strips of pasta about 15 cm (5.9 in) long, which were cut into cubes. Then the shape was obtained by pressing the cubes of dough against the end of a straw basket, called su ciuliri ("the sieve") in order to get them striped, or to have them smooth it was enough to simply press them against a wooden base. The result was a pot-bellied product that in the imagination of the agro-pastoral world took the form of small calves.
Dishes with malloreddusedit
The classic dish of Sardinian cuisine is malloreddus alla campidanese. In this dish, a ragù is made by cutting Sardinian sausage into small pieces; the pieces are fried in oil with chopped onion, then boiled for about an hour with tomato sauce; a few strands of saffron are then added, ten minutes before the end of cooking. The boiled gnocchetti are seasoned with this sauce and grated pecorino sardo cheese. Originally saffron was used directly in the dough of malloreddus, now instead it is added at the end together with the sauce.
"Malloreddus con lucanica e pomodoro fresco". cookntaste.it.
"Immagini di Malloreddus".
December 20, 2023
malloreddus, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, october, 2021,. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Malloreddus news newspapers books scholar JSTOR October 2021 Learn how and when to remove this template message Malloreddus sometimes Italianized as gnocchetti sardi are a type of pasta typical of Sardinian cuisine They have the shape of thin ribbed shells about 2 cm 0 79 in long and are made of semolina flour and water 1 They are usually eaten with different saucesMalloreddusTypePastaPlace of originItalyRegion or stateSardinia Media MalloreddusMalloreddus are typical of the area of Medio Campidano province of South Sardinia but correspond to equivalent types of pasta made with similar techniques but in smaller sizes in other parts of Sardinia and also known as macarrones de punzu cigiones macarones caidos and cravaos 2 Cassulli from Carloforte of Ligurian origin can be reminiscent of malloreddus Cassulli in Sardinia are found in the archipelago of Sulcis 3 Contents 1 Etymology 2 History 3 Dishes with malloreddus 4 See also 5 References 6 Other projects 7 External linksEtymology editThe term malloreddu pl malloreddus could derive from the Latin mallolus which means trunk of dough dumpling A second possible etymology would make the name derive from a diminutive of the word malloru which in Sardinian campidanese southern and central southern Sardinia means bull Consequently malloreddus means little calves History editMalloreddus have always been the most prepared traditional dish in Sardinia in all the most important occasions both in festivals and village fairs and during weddings Since ancient times housewives have prepared this type of pasta The origin is to be found in the millenary scheme of the peasant cultivation alimentation in the Mediterranean area mainly based on the cultivation of wheat The manual processing of malloreddus in the home was done by mixing durum wheat semolina with water and rolled up strips of pasta about 15 cm 5 9 in long which were cut into cubes Then the shape was obtained by pressing the cubes of dough against the end of a straw basket called su ciuliri the sieve in order to get them striped or to have them smooth it was enough to simply press them against a wooden base The result was a pot bellied product that in the imagination of the agro pastoral world took the form of small calves Dishes with malloreddus editThe classic dish of Sardinian cuisine is malloreddus alla campidanese In this dish a ragu is made by cutting Sardinian sausage into small pieces the pieces are fried in oil with chopped onion then boiled for about an hour with tomato sauce a few strands of saffron are then added ten minutes before the end of cooking The boiled gnocchetti are seasoned with this sauce and grated pecorino sardo cheese Originally saffron was used directly in the dough of malloreddus now instead it is added at the end together with the sauce See also edit nbsp Italy portal nbsp Food portalList of pastaReferences edit Malloreddus gli gnocchetti sardi Storia Origine Ricette July 29 2019 Lorenzo di Vinci January 18 2017 I malloreddus le conchiglie regine dei primi piatti sardi Cassulli di Carloforte cucinaamemoria com Other projects edit nbsp Il Libro di cucina di Wikibooks contiene ricette relative a questo argomentoExternal links editMalloreddus at Wikipedia s sister projects nbsp Definitions from Wiktionary nbsp Media from Commons nbsp News from Wikinews nbsp Quotations from Wikiquote nbsp Texts from Wikisource nbsp Textbooks from Wikibooks nbsp Resources from Wikiversity Malloreddus con lucanica e pomodoro fresco cookntaste it Immagini di Malloreddus Retrieved from https en wikipedia org w index php title Malloreddus amp oldid 1190759799, wikipedia, wiki, book, books, library,
