Sardinia Gnocchi with clams, cherry tomato and bottarga is the perfect combination of flavours from the sea and the land.
Sardinian saffron is one of the most precious spices in the world we call it “red gold”. Because saffron is very common in Sardinia, we use it to make some of our most traditional dishes such as gnocchetti sardi, malloreddus, pardulas - it’s used for seafood, meat, pasta – even dessert!
In this episode we’re making a typical Sardinian pasta called malloreddus, which means “small gnocchi”. The saffron will give an intense yellow colour to the pasta dough and a kind of light sweet aroma to it.
About Chef Francesco Mattana:
Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London.
For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad.
All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.