main dishes sardinian

Malloreddus allo Zabaione di Bottarga e Carciofi Fritti

Malloreddus finished with a loose bottarga emulsion and crisp fried artichokes. A modern Sardinian pasta built on a short ingredient list.

Pescatarian Dairy-Free Nut-Free
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Prep 20 min
Cook 20 min
Total 40 min
Servings 2
Difficulty Medium

Ingredients

Pasta

Emulsion

Artichokes

Seasoning

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Instructions

  1. Trim the artichokes and cut them into quarters. Simmer them briefly in salted water with the white wine until just tender, then drain well.

  2. Heat the frying oil and fry the artichokes until golden and crisp. Drain them on paper and salt lightly.

  3. Cook the malloreddus in plenty of salted boiling water until al dente. Reserve a ladle of the cooking water.

  4. Mix the grated bottarga with the olive oil and a ladle of hot pasta water, then blend or whisk until it turns creamy and fluid.

  5. Drain the malloreddus and toss them in a skillet over low heat with the bottarga emulsion until it thickens slightly around the pasta.

  6. Fold in part of the fried artichokes and serve with the rest on top.

Interactive Nutrition Map

2 Servings

Customize Ingredients

Fish & Seafood
Bottarga (Cured Fish Roe)
70 g
Vegetables
Artichoke
256 g
Grains & Bread
Dried Pasta (Small)
250 g
Oils & Fats
Extra Virgin Olive Oil
20 g
Herbs & Spices
Salt
6 g
Liquids
White Wine
122 g

Per Serving

825kcalCalories
33gProtein
112gCarbs
17gFat
11gFiber
Sodium
730mg32% DV
Potassium
926mg20% DV
Calcium
110mg8% DV
Iron
4.1mg23% DV
Magnesium
165mg39% DV
Vitamin C
15mg17% DV
Vitamin A
54µg6% DV
Vitamin K
25.1µg21% DV
Folate
111µg28% DV
Dried Pasta (Small)
Bottarga (Cured Fish Roe)
Extra Virgin Olive Oil
Artichoke
White Wine
Salt
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Malloreddus allo Zabaione di Bottarga e Carciofi Fritti belongs on the Sardinian home table. I build it around malloreddus, bottarga, and olive oil.

I trim the artichokes and cut them into quarters. I simmer them briefly in salted water with the white wine until just tender, then drain well. I heat the frying oil and fry the artichokes until golden and crisp. I drain them on paper and salt lightly.

I drain the malloreddus and toss them in a skillet over low heat with the bottarga emulsion until it thickens slightly around the pasta. I fold in part of the fried artichokes and serve with the rest on top.

Part of: Fish + Seafood Hub

Related: The Sardinian Kitchen | Sardinian Ingredients Guide