ItalianSardinian
Saffron Maltagliati with Farmyard Ragout and Wild Herbs
by Gambero Rosso · 452K subscribers on YouTube
A traditional Sardinian dish featuring irregular handmade pasta infused with saffron, served with a rich ragout made from mixed farmyard meats (chicken, rabbit, pork loin, and giblets) braised with dried tomatoes, wine, and a medley of fresh wild herbs, finished with semi-aged pecorino cheese.
- Difficulty
- medium
Ingredients
19 items- Chicken
- Rabbit
- Lonzapork loin
- Rigagliegiblets (chicken or rabbit)
- Celery
- Carrot
- Onion
- Sun-Dried Tomatoes
- Winewhite wine recommended
- Salt
- Water
- Thymefresh
- Rosemaryfresh
- Mentucciapennyroyal or field mint
- Savorysavory
- Basilfresh
- Semi-Aged Pecorinofor grating
- Black Pepperfreshly cracked
- Maltagliati allo Zafferanopre-made saffron pasta
Method
- Cut the chicken, rabbit, pork loin, and giblets into small cubes.
- In a pan, sauté finely chopped celery, carrot, and onion with dried tomatoes. Add the meat cubes and a splash of wine. Season with salt early to draw out moisture and make the meat crispy on the outside while keeping it juicy inside. Add a little water towards the end.
- Add all the fresh wild herbs: thyme, rosemary, pennyroyal, savory, and basil. Season with salt and pepper.
- Cook the saffron maltagliati in lightly salted boiling water for a few minutes. Meanwhile, reheat the ragout to the same temperature to avoid thermal shock.
- Once the pasta is al dente, transfer it directly into the ragout pan using tongs, and toss gently for about 30 seconds to allow the temperature to drop from 100°C to 80-90°C. Then add grated semi-aged pecorino cheese and mix until creamy and well combined. Avoid forming lumps.
- Arrange the maltagliati on a plate. Finish with more grated pecorino, a crack of black pepper, and fresh thyme leaves.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
