The Malloreddus with cod sauce are highly appreciated by the family. In this recipe, I tried to combine Genoese flavors using cod and pine nuts together with a typical Sardinian pasta shaped like a long ridged shell, which owes its name to its particular bulging shape that, in the imagination of shepherds, resembled that of small calves, “malloreddus” in dialect.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 622.53 (Kcal)
- Carbohydrates 31.86 (g) of which sugars 5.09 (g)
- Proteins 71.40 (g)
- Fat 20.77 (g) of which saturated 2.58 (g)of which unsaturated 5.71 (g)
- Fibers 4.14 (g)
- Sodium 8,166.02 (mg)
Indicative values for a portion of 260 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz desalted cod
- 0.7 oz Taggiasca olives
- 0.4 oz capers in salt (rinsed)
- 0.7 oz pine nuts
- 2 tbsp dry white wine
- 1 carrot
- 1 shallot
- 3 sprigs parsley
- 2 fillets anchovies in salt (desalted)
- 0.4 oz Sardinian pecorino (grated)
- 1.4 tbsp extra virgin olive oil
- 8.8 oz tomato sauce
- 0.4 cup water
- 8.5 oz pasta (Malloreddus shape)
Tools
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- Kitchen scale
- Casserole
- Wooden spoon
- Pot
Steps
Pour the oil into the pan, add the chopped flavors, Taggiasca olives, rinsed capers to remove excess salt (since the cod is still a bit salty), pine nuts, anchovies, and let them brown a little. Wash the cod and remove the skin. Remove the bones, chop the less attractive parts, and leave some slightly larger pieces. Sauté for a few minutes and deglaze with white wine.
Add the tomato sauce thinned with 100 ml of hot water and stir gently so as not to crumble the fish. Cook on low heat for 15 minutes. Meanwhile, put the pot with water on the stove, and when it boils, throw in the malloreddus. Add little salt to the water because the sauce is very flavorful. Once the pasta is cooked (15 minutes), drain it and dress it with the sauce. Add the grated pecorino and a few broken parsley leaves.
Storage
If you have leftover sauce, you can put it in a closed container and place it in the freezer.
FAQ (Frequently Asked Questions)
What’s the difference between cod, stockfish, and fresh cod?
It’s always the same fish; fresh cod is called cod, salted and then sun-dried cod is called stockfish, and air-dried cod without added salt is called stockfish. Both cod and stockfish need to be soaked in cold water for a long time before use, which removes the salt for the former and restores the original texture for the latter.
