Sardinian Cutturiedde with Tomato Sauce

Ingredients

• 2 cups (240g) semolina flour 2 cups (240g) semolina flour
• 1 cup (235ml) water 1 cup (235ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried chili flakes (optional) 1/2 teaspoon dried chili flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Grated pecorino cheese, for garnish Grated pecorino cheese, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 58g, 4g
• Protein: 9g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina flour, water, and salt. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
3. 3.
   Divide the dough into small portions and roll each portion into a thin rope.
4. 4.
   Cut the ropes into small pieces, about 1 inch in length.
5. 5.
   In a large pot of salted boiling water, cook the dumplings until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside.
6. 6.
   In a separate saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
7. 7.
   Pour in the tomato sauce and add the dried oregano and chili flakes (if using). Season with salt and pepper to taste. Simmer for 10-15 minutes.
8. 8.
   Add the cooked dumplings to the tomato sauce and gently toss to coat.
9. 9.
   Serve the Cutturiedde hot, garnished with grated pecorino cheese.

Treat your ingredients with care...

• Semolina flour — Ensure that the semolina flour is finely ground for a smoother texture in the dumplings.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own for the best flavor.
• Pecorino cheese — Use freshly grated pecorino cheese for a more pronounced and authentic taste.

Tips & Tricks

• To add a twist to the dish, you can sauté some diced pancetta or bacon along with the garlic for a smoky flavor.
• If you prefer a spicier sauce, increase the amount of chili flakes or add a pinch of cayenne pepper.
• Serve the Cutturiedde with a side of fresh salad or steamed vegetables to balance the flavors.
• Leftover Cutturiedde can be refrigerated and reheated the next day. Simply warm them in the tomato sauce over low heat.

Serving advice

Serve the Cutturiedde hot, allowing the flavors to meld together. Sprinkle grated pecorino cheese on top for an extra burst of flavor.

Presentation advice

Arrange the Cutturiedde on a serving platter, drizzle some tomato sauce over them, and sprinkle with grated pecorino cheese. Garnish with fresh basil leaves for a pop of color.