Ingredients for 6 people:
1 Kg of malloreddus
a free-range chicken
a medium onion
a clove of garlic
1 Kg of peeled tomatoes
50 g of tomato paste
some strand of saffron
a glass of Vernaccia wine
three leaves of basil
100 g of refined lard or extra virgin olive oil
150 g of mature Pecorino Sardo cheese
Thoroughly clean the chicken, cut into chunks and fry lightly in melted and warm lard (or extra virgin olive oil) for about half an hour at over a low heat, together with the chopped onion, garlic, a pinch of salt and pepper. Add the Vernaccia wine and make evaporate it (to evaporate). Then add the chopped tomatoes, tomato paste, a level spoonful of sugar (used to remove the acidity of the tomatoes) and some strands of saffron.
After 45 minutes, add the basil and cook until it be thick.
Cook the Malloreddus al dente in salt water, drain and transfer it in a bowl with high sides and immediately it toss with the sauce freshly prepared.
Add a generous sprinkling of grated Pecorino cheese and serve.
At will, the meat can be served separate as second course.