The term malloreddu is a diminutive of malloru, which in Sardinian Campidanese dialect means bull. Therefore, malloreddus means little calves. The meaning of the name is to be traced back to the belly shape of these dumplings made of durum wheat semolina, which in the imagination of the agro-pastoral world recalls that of newborn calves. The silhouette is also reminiscent of a shell and it is the sea itself that inspires our recipe, which combines clams, cherry tomatoes and bottarga.
Sardinian pasta and Mediterranean Sea: perfect match
How to cook clams
At this point the dish is ready: just stir the dumplings, already boiled, into the water of the clams together with some fresh tomatoes and finish with a scratch of bottarga, chopped parsley and lemon zest, which gives the acid kick and final aroma.
1 kg clams
250 g red cherry tomatoes
25 ml white wine
Bottarga to taste
Lemon peel
2 cloves of garlic
Fresh parsley
50 ml Extra Virgin Oil
Salt as needed
Pepper to taste