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Recipe from "The Painter, the Cook and L'Arte di Saclà"
This is a quick version of a Sardinian recipe, Malloreddus with Crayfish and Eggplant, created by the chef of the Ristorante S’Apposentu in Cagliari. We’ve used ready made Malloreddus or any other kind of a short shape pasta but the chef in Sardinia would of course make his own, he also used crayfish, but you may find prawns easier. From the Island region of Sardinia, Malloreddus pasta, is also known as gnocchetti sardi when made industrially. The name malloreddus usually refers to the pasta made at home with durum wheat, semolina and water. It is made by pressing a small lump of dough, the size of a finger nail, over a basket is such a way that it makes the little lump turn over and become grooved. Originally malloreddus were dressed only with pecorino, but when tomatoes arrived in Italy, tomato sauce became the more common dressing.
Malloreddus with Prawn Sauce and Eggplant (Sardinia)
Ingredients
400g Malloreddus pasta (or your favourite pasta shape or Gnocchi)
250g/8oz king prawns or crayfish, shelled
1 jar Saclà Char-grilled Eggplant Pesto sauce
A handful of wild thyme leaves
4 persons
Preparation
Cook the pasta in boiling water for the time stated on the pack. Heat 1 tablespoon of olive oil in a frying pan and add the prawns or crayfish, cook for 1-2 minutes, then add the Char-grilled Eggplant Pesto sauce. Bring to the boil. When the pasta is cooked, remove from the pan with a slotted spoon and add to the sauce. Sprinkle with thyme leaves and serve.
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Grilled Eggplant pesto
 
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