Malloreddus pasta, with sausage meat and a tasty sauce. Hat tip to ccl.
The image instantly brought back memories of my childhood 70 years ago, walking through the woods in northern Minnesota with my mom, looking for old deadfall tree trunks and stumps. We would harvest the pine knots to add fragrance to the cabin fireplace fire, and put any grubs from the rotten wood into a jar to be used that evening as bait for walleye fishing.
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To me, Malloreddus alla campidanese - that’s the name of the recipe - still is one of the home puzzle I’ve be shaping for decades (and changing subject, thanks for sharing your curiosity)
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