Sardinian Gnocchi With Tomato-Sausage Ragu (Malloreddus Alla Campadianese)
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Chef Adam Brick’s Malloreddus alla Campidanese recipe is based on a dish with a long history in Sardinia, Italy, where historically a bride would bring a basket of homemade malloreddus to the house of her new husband and together they would eat the saffron-infused pasta from a shared plate. "I think it’s important to remember where we’ve come from and where we’re going," Brick says about his approach to creating dishes.
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