Malloreddus with free-range chicken meat
Ingredients for 6 people:
1 Kg of malloreddus
a free-range chicken
a medium onion
a clove of garlic
1 Kg of peeled tomatoes
50 g of tomato paste
some strand of saffron
a glass of Vernaccia wine
three leaves of basil
salt
100 g of refined lard or extra virgin olive oil
150 g of mature Pecorino Sardo cheese
.................
Thoroughly clean the chicken, cut into chunks and fry lightly in
melted and warm lard (or extra virgin olive oil) for about half an hour at over
a low heat, together with the chopped onion, garlic, a pinch of salt and pepper.
Add the Vernaccia wine and make evaporate it (to evaporate). Then add the
chopped tomatoes, tomato paste, a level spoonful of sugar (used to remove the
acidity of the tomatoes) and some strands of saffron.
After 45 minutes, add the basil and cook until it be thick.
Cook the Malloreddus al dente in salt water, drain and transfer
it in a bowl with high sides and immediately it toss with the sauce freshly
prepared.
Add a generous sprinkling of grated Pecorino cheese and
serve.
At will, the meat can be served separate as second course.