For this recipe, we’ve combined two Sardinian classics: Malloreddus and Pecorino Romano. Malloreddus are small canoe-shaped pasta that have been enhanced with fragrant saffron. When combined with Pecorino Romano, a pleasantly sharp and salty cheese made from sheep’s milk, this delectable dish is sure to be a hit.
MAKES FOUR SERVINGS
Heat 3 tablespoons of olive oil in a large pan over high heat. Once the oil is hot, toss in the garlic and sauté for 30 seconds. Add the fennel and salt and stir for another 30 seconds. Add white wine and water then reduce to medium heat and cover. Cook for 9-10 minutes until the fennel is slightly tender.
Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Saffron Malloreddus and cook for 8-9 minutes. Add approximately 3 ounces of pasta water to the sauté pan with fennel and then strain. Add the Malloreddus, fennel fronds and 3 tablespoons of olive oil to the sauté pan and stir. Add the Pecorino cheese and continue to stir until the sauce thickens.
Divide among 4 serving bowls. Top each serving with additional Pecorino cheese, salt and chili pepper flakes to taste.