Le Lorighittas sono una pasta sarda, piu' precisamente di Morgongiori, in provincia di Oristano.
Fatti di farina di semola, acqua e sale, vengono intrecciati a mano come in un ricamo, quasi a formare un orecchino.
I piu' abili li preparano freschi in casa, io li ho trovati secchi confezionati in un negozio di prelibatezze in Sardegna.
Sono talmente tipici, che ogni anno ad agosto a Morgongiori si tiene una sagra in onore di questa particolare pasta.
Sono talmente tipici, che ogni anno ad agosto a Morgongiori si tiene una sagra in onore di questa particolare pasta.
Ingredienti per 4 persone
- 320 g di Lorighittas
- 50 g di ricotta salata dura
- un peperone rosso
- 300 g di salsiccia
- 250 ml di passata di pomodoro
- uno scalogno
- olio extravergine d'oliva q.b.
- sale e pepe nero di mulinello q.b.
Soffriggete in un filo d'olio lo scalogno affettato sottilmente. Aggiungete poi, la salsiccia sbudellata e granata, il peperone mondato a quadretti non troppo piccoli e rosolate tutto.
Unite la salsa di pomodoro e fate cuocere una ventina di minuti a fuoco lento, con il coperchio, mescolando di tanto in tanto. Aggiustate di sale e pepe.
Lessate i lorighittas in abbondante acqua salata, scolateli al dente e saltateli nel sugo assieme a un po' di ricotta grattugiata.
Servite nei piatti individuali, spolverizzando con la ricotta rimanente.
Lara.. mai visti nè sentiti prima di adesso, ma me ne sono innamorata! <3 Sono stupendi, hanno una forma meravigliosa e come li hai cucinati parla da sè!!! Un bacione!
RispondiEliminaOddio che bontà! !! Nn avevo mai visto questa pasta...proverò a cercarla! Appetitoso questo piatto!
RispondiEliminaLa pasta è molto bella, e il condimento pure.
RispondiEliminaSarà difficile per me trovarla a Milano, ma magari la sostituisco con qualche altra pasti di semola di buona qualità. O magari i malloreddus.
Ciao Leo
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