First go at making a veganised “malloreddus cun bagna de sartizzu” from scratch. This is a Sardinian dish featuring the gnocchi-like shape of pasta (malloreddus) with a ragù made of tomato sauce (bagna) and deconstructed sausage (sartizzu).
The pasta is made of durum wheat semolina and is rolled on a ridged surface (swipe left) to create the typical shape with a cavity that scoops up the sauce nicely. Simply put 200gr of durum wheat semolina in a bowl, form a well in the middle, add a pinch of salt and 50 ml of warm water. Mix and gradually add small amounts of water, knead and repeat until the dough is firm but smooth (swipe to 3rd pic). Let rest for 15 mins, then cut a piece, roll it into a thin snake and cut small cylinders out of it. Roll to form the malloreddus and repeat until you run out of dough.
Bring salted water to the boil and cook until “al dente”.
For the sauce, make a soffritto, crush a vegan sausage and add it to it (this will be the “meat” of the ragù). You can then add a pre-made tomato sauce, in which case cook all ingredients for 10 mins. If making the sauce from scratch, stay tuned because I think it deserves a dedicated post!
A couple of points I want to build up on: making all the pasta bits the same size so each bit cooks at exactly the same time 🤣 and testing different types of vegan sausage.
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