Today I made Malloreddus with artichokes and bottarga. A typical first course in Sardinia, tasty and easy to make. I used spiny artichokes, typical of my area. As for the bottarga, I preferred the powdered type because I think it blends better with the dish. But it’s also delicious in pieces. It’s up to you, the important thing is that it’s very abundant. You might also be interested in;
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 12 oz malloreddus (I used 4 Flavor Fini)
- 4 artichokes
- as needed powdered bottarga
- 1 spring onion
Tools
- Frying Pan
- Casserole
- Cutting Board
Steps
Clean and slice the artichokes and sauté them in a pan with oil and chopped spring onion. Add salt to taste.
Meanwhile, boil the malloreddus in plenty of salted water for the time indicated on the package.
When they are cooked, add them to the artichokes and mix well.
Serve with plenty of bottarga.
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