Pasta Mazzafrissa

Pasta Mazzafrissa

Cooking Recipes (Sardinia - Italy)


Ingredients:
350 g of small pasta semolina
2 liters of fresh whole milk, unpasteurized
1 tablespoon granulated end
salt
black pepper

Preparation:
The mazzafrissa is a typical dish in particular the tradition of Gallura, also known as 'cream of Sardinia'.
Start by first preparing the cream as follows: Pour the milk into a large bowl and place in refrigerator for 1 day and 1 night.
After this time, remove from refrigerator and let stand again for the same time the milk at room temperature.
Carefully skim milk, removed the cream come to light, then place it in a crock and put on low heat, stirring continuously with a wooden spoon.
When small particles of fat does not increase more in the superficiee compostoappare fluid and smooth, a little granulated Incorporat pouring rain, stirring so that no lumps are formed.
When well blended, add the other and carry on until exhaustion of the expected amount.
Even then lower the flame and, stirring constantly, cook without heat to boiling.
Cook until the mixture reaches the consistency of a cream, then turn off and keep warm until ready to use it, but stir occasionally so it does not have to form a crust on the surface.
Then put on a saucepan with plenty of water, bring to a boil, add salt and pour the pasta.
Boil until al dente, drain and arrange on plates, cover with sauce, sprinkle with black pepper to taste and serve immediately.
Excellent accompaniment to this dish will be a bottle of rose wine.