Malloreddus with mushrooms and speck (traditional Italian recipe)

The malloreddus with mushrooms and speck are a first course tasty and quick to prepare, which combines a pasta shape typical of the Sardinian tradition (malloreddus) and two delicious and flavorful ingredients like speck and mushrooms.

To intensify the  mushrooms flavor, add a handful of dried porcini. 

Malloreddus with mushrooms and speck

Ingredients for 2 persons:

• 20 grams of dried porcini mushrooms

• 150 grams of mushrooms, mixed

• 2 tablespoons of extra virgin olive oil

• 1 teaspoon of dried parsley

• 1 garlic clove

• 1 teaspoon of dried marjoram

• 2 dashes of dried coriander

• 100 milliliters of white wine

• 80 grams of speck (ham), diced

• 150 grams of fresh or homemade malloreddus pasta

• 1 pinch of table salt

• 1 tablespoon of coarse sea salt.

Put the dried porcini soaking in warm water for at least half an hour and cut into squares fresh mushrooms.

In a large skillet (where at the end you'll have to skip the pasta) , pour the oil and add the garlic, marjoram, coriander and dried mushrooms wrung out, keeping aside the soaking water.

Fry for a few minutes, then remove the garlic and add the fresh mushrooms and half a glass of water to soak porcini: let it dry and blended with white wine, then add salt, cover with a lid and cook for about 10 minutes.

Meanwhile, put water on to boil for the pasta and, when it reaches the boil, salt it with coarse salt and pour the pasta.

In a separate pan, without any oli or fat, brown the diced speck, then add it to the mushrooms.

Cook pasta "al dente", drain (reserving ½ cup cooking water) and sauté with the sauce, add a little of the cooking water if needed, and mix well before serving.

Note: if You want, You may complete the dish with a sprinkling of grated Parmesan cheese.