Dumplings with tuna and bottarga

This is a small dumpling typical of Sardinia. In fact, this dumpling is typically consumed with any type of sauce, precisely because of its shape and because it is made quite simply from hard wheat mixed with water. In Sardinia they are also called ‘aidos cicones’ or ‘maccarones cravaos’.

  • Time

    39 minutes

  • Difficulty

    Medium

  • Course

    First Courses

  • Italian Region

    Sardinia

Ingredients

Servings 4

Preparation

25 minutes preparation + 14 minutes cooking

Step 1

In a large pan containing some oil, brown the julienne-cut onion and the tuna. Stirring constantly, add the capers.

Dumplings with tuna and bottarga - step 1

Step 2

Pour the white wine over it and allow to evaporate. Season with salt and pepper. Meanwhile, cook the “malloreddus”, in abundant water. Boiling and salted.

Dumplings with tuna and bottarga - step 2

Step 3

If necessary, pour some fish stock onto the tuna, add the fresh tomato and half the fennel.

Dumplings with tuna and bottarga - step 3

Step 4

Drain the “malloreddus”, put them into the pan containing the sauce and toss. Allow to cook for another minute with a sprig of wild fennel and then sprinkle the grated bottarga over the top.

Dumplings with tuna and bottarga - step 4

Step 5

Arrange in a serving dish, decorating with small sprigs of wild fennel.

Chef's Tips

The “malloreddus” must be well cooked and stirred frequently. They take a particularly long time to cook and tend to stick to one another during cooking. The bottarga is always added at the end of cooking, well away from the heat to avoid losing its fragrance.

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