The protagonist of this recipe: Pecorino Romano PDO
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
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.
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.
Brown the salted cod in a pan with a vinaigrette of oil and water and set aside.
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.
Plate up and finish seasoning the malloreddus with courgettes by adding salted cod layers.
Serve hot.
RECIPE BY: Luisa Bayre and her staff
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