Gueffus with Tomato and Saffron Sauce

Ingredients

• 2 cups (250g) semolina flour 2 cups (250g) semolina flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 teaspoon chili flakes 1/4 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Grated Pecorino cheese, for serving Grated Pecorino cheese, for serving
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 5g
• Protein: 10g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina flour and water. Knead the dough until it becomes smooth and elastic. Let it rest for 30 minutes.
2. 2.
   Meanwhile, heat the olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Stir in the crushed tomatoes, saffron threads, and chili flakes. Season with salt and pepper to taste. Reduce the heat to low and let the sauce simmer for 20-30 minutes, allowing the flavors to meld together.
4. 4.
   While the sauce is simmering, take small portions of the dough and roll them into thin ropes. Cut the ropes into small pieces, about 1/2 inch in length. Press each piece with your thumb to create a small indentation, giving them the characteristic ridged shape.
5. 5.
   Bring a large pot of salted water to a boil. Add the Gueffus dumplings and cook until they float to the surface, indicating they are cooked al dente. This usually takes about 3-4 minutes.
6. 6.
   Drain the cooked Gueffus and transfer them to the saucepan with the tomato and saffron sauce. Gently toss the dumplings in the sauce until they are well coated.
7. 7.
   Serve the Gueffus with a sprinkle of grated Pecorino cheese and garnish with fresh parsley. Enjoy this delightful Sardinian dish while it's still warm.

Treat your ingredients with care...

• Semolina flour — Ensure that the semolina flour is well-kneaded to achieve a smooth and elastic dough. If the dough feels too dry, add a little more water gradually until the desired consistency is reached.
• Saffron threads — To enhance the flavor and color of the saffron, soak the threads in a tablespoon of warm water for a few minutes before adding them to the sauce.

Tips & Tricks

• For a spicier kick, increase the amount of chili flakes according to your preference.
• If you prefer a smoother sauce, you can blend the tomato and saffron sauce using an immersion blender before adding the cooked Gueffus.
• Serve the Gueffus with a side of fresh crusty bread to mop up the delicious sauce.

Serving advice

Gueffus with Tomato and Saffron Sauce is best served hot. Divide the dumplings and sauce among individual plates or bowls. Sprinkle each serving with grated Pecorino cheese and garnish with fresh parsley for a pop of color. Pair it with a glass of Sardinian red wine to complement the flavors.

Presentation advice

To enhance the presentation, arrange the Gueffus neatly on a serving platter and pour the tomato and saffron sauce over them. Sprinkle the dish with grated Pecorino cheese and garnish with a sprig of fresh parsley. Serve it as the centerpiece of your table to impress your guests.