Malloredus with saffron, pecorino an cherry tomatoes
The Giro this year began from Sardinia, one of our most beautiful islands! Two of the most wonderful Sardinian products are Malloreddus and Pecorino, and of course they work splendid together!
Serves 2
200 g San Lorenzo Organic Malloreddus
150 g cherry tomatoes
50 g Pecorino Sardo D.O.P.
2 g saffron
1 tablespoon San Lorenzo extra virgin olive oil
Fresh thyme springs
Bring to the boil a lot of water. Salt it and add saffron.
Cook the Malloreddus for the given time on the package.
In the mean while, halve the cherry tomatoes, put them in bowl, add the oil, thyme and little salt.
Once the Malloreddus are cooked, transfer them in the bowl with the tomatoes, add fresh grated Pecorino and serve straight away.
