Serves 4

Ready in 40 minutes

300 grams fresh pork sausage (peeled)

2 tbs fennel seeds

1 chopped onion

1/3 glass white wine

1 pinch of saffron

200 grams tomato puree

3 tbs extra virgin olive oil

fresh fennel leaves roughly chopped

120 grams of grated pecorino cheese

350 grams sardinian gnocchi

Fry the onion into the olive oil until transulcent.

Add the sausage and the extra fennel seeds, cook until the jiuces have evaporated.

Add the white wine and let evaporate completely before adding the tomato puree (and half gtralss of water).

Simmer at medium heat for 10/12 minutes or until the sauce thickens a little. Add the saffron, the fennel leaves, season with salt. And retain from fire.

Cook the pasta as per directions. Drain well and add them to the sauce. Add the grated pecorino cheese, mix well and serve.

Moddizzosu is a potato bread typical of Sardinia. Quick and easy to make it can be preserved for months in a freezer and goes back to its original status once unfrozen.

Usually accompanied by salami or cheese, I use ita s a normal bread. And it is a life line when I come back home late at night and I do not have enough to eat! Double the quantities believe they will not last too much!

10 pcs

ready in 30 minutes

proofing 3 hours

400 grams durum wheat semolina

100 grams bread flour

250 grams boiled potatoes peeled

50 grams lard

10 grams dry yeast

1 tsp salt

2 tsps sugar

warm water (as needed)

In a container put semolina, flour, sugar, salt, yeast and lard (room temperature). Mash the potatoes with a potato masher and put them into the container.

Slowly add the water and knead until it gets into a soft but compact dough. Knead for 8/10 minutes. Put in a container and cover with cling film to allow the first proofing (approx 2 hours).

Punch the dough and divide into small balls (100/120 grams each). Flatten each ball with a rolling pin up to 6/7 mm. Set on a dripping pan coasted with parchment paper and allow second proofing for another hour.

Bake at 200° C for 10/12 minutes – careful they do not get too brown.

Still warm, preserve them in plastic bags. You can deep freeze them for 6 months. A few second in a microwave oven and they will get back to the same out-of-oven fragrance.