MALLOREDDUS AI FUNGHI
From The Private Collection of Arcodoro and Sweet Myrtle & Bitter Honey
Sardinian teardrop pasta tossed with a medley of wild mushrooms
1 pound malloreddus
4 tablespoons Extra Virgin Olive Oil
3 cloves garlic
1 shallot, chopped
1 cup Vermentino di Gallura (or substitute another Italian dry white wine)
½ pound of wild mushrooms, coarsely chopped (suggest: cremini, shiitake or oyster)
2 sprigs of parsley, chopped
1 bay leaf
½ cup aged pecorino, grated (preferably Sardinian)
In boiling salted water, cook malloreddus for 12-15 minutes until al dente.
While pasta is cooking, heat olive oil in a saucepan. Add the garlic cloves and cook until
golden, remove and discard.
Add shallots to the saucepan. Cook for 2 minutes. Add mushrooms and wine. Reduce for a
few minutes. Add parsley and bay leaf. Let simmer on low heat for 7-8 minutes.
Drain pasta. Transfer the pasta to a bowl. Add the sauce and mix well. Stir in half of the
Sprinkle pasta with remaining cheese and garnish with a sprig of parsley.
GourmetSardinia Co., Inc. ~ 7051 Portwest Drive Suite 100 ~ Houston, TX 77024
713-621-6858 ~ www.gourmetsardinia.com
Arcodoro & Pomodoro Restaurants ~ Houston & Dallas ~ www.arcodoro.com