Lunchbreak: Terzo Piano chef Megan Neubeck makes malloreddus with lamb sausage

From WGN
Terzo Piano
159 E. Monroe
Chicago
(312) 443-8650
http://www.terzopianochicago.com

WGN-TV

Terzo Piano
159 E. Monroe
Chicago
(312) 443-8650
www.terzopianochicago.com

Event:
Terzo Piano’s Sardinian Lamb Jam
Thursday, March 13
6:30 p.m. – 9 p.m.

Malloreddus with Lamb Sausage

Ingredients:
8 ounces lamb sausage, preferably in bulk
1 pound dried malloreddus pasta
1/4 cup Sardinian olive oil, preferably extra virgin
3 cloves garlic, sliced
2 cups tomato pulp
sea salt to taste
freshly ground black pepper to taste
1 Tablespoon mint, finely julienned
1 pinch saffron threads
1/3 cup grated pecorino cheese, plus extra for serving

Directions:
Preheat the oven to 400 degrees F. Begin by cooking the lamb sausage. If you buy the lamb sausage in casings, cut the casings, remove the meat and pull apart into rounds approximately the size of a nickel.  Place on a sheet pan and cook in the pre-heated oven until cooked through and beginning to brown, about 10 minutes.  Set aside until ready to use…

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