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MALLOREDDUS WITH SALTED COD, COURGETTES, PECORINO ROMANO AND MINT

EASY | 30 minutes
P1 pecorino-romano-dop

The protagonist of this recipe: Pecorino Romano PDO

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Ingredients

4 people
  • Malloreddus 200 g
  • Desalted salted cod ready to use 400 g
  • Courgettes 200 g
  • Pecorino Romano PDO 150 g
  • Extra virgin olive to taste
  • Salt to taste
  • Pepper as needed

Method

1

Boil the water to cook the malloreddus but salt a little, you will adjust with salt later, depending on how salty the salted cod will be.

2

Cut the courgettes and salted cod into small layers and sauté them in a pan with a little extra virgin olive oil, then set them aside.

3

Brown the salted cod in a pan with a vinaigrette of oil and water and set aside.

4

Cook the malloreddus in plenty of salted water and once drained, pour them into the pan where the courgettes are and turn gently, sprinkle with grated Pecorino Romano.

5

Plate up and finish seasoning the malloreddus with courgettes by adding salted cod layers.

6

Serve hot.

RECIPE BY: Luisa Bayre and her staff

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