Quantity for 4 persons: 450 gr. Malloredus 300 gr. fresh Pecorino Saffron, salt and pepper. Cook the malloredus in abundant salted water. Meanwhile, cut into small cubes the pecorino and melt it in a bain-marie togegher with the saffron. Drain the pasta and put together the melted cheese. Serve hot with a last sprinkle of pepper.
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