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

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Terzo Piano
159 E. Monroe
(312) 443-8650

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

Malloreddus with Lamb Sausage

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

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. Meanwhile bring 6 quarts of salted water to a rolling boil.  Add dried pasta and cook approximately 2 minutes less than the package instructions.  While the pasta is cooking begin your sauce.  Heat a 14-inch sauté pan over medium heat.  Add olive oil and heat for 30 seconds.  Add sliced garlic to the olive oil, and cook until fragrant about 30 to 45 seconds.  Add tomato pulp and the cooked sausage and lower the heat so sauce is gently simmering.  When pasta is nearly al dente, reserve ¼ cup of the pasta cooking water and drain.  Add the pasta and the water to the sauce and continue to cook for another 1 to 2 minutes. Taste and season with salt and pepper. Add the mint, saffron threads, and grated pecorino, mixing gently to combine. Divide pasta among four warmed pasta bowls.  Drizzle with more olive oil. Serve immediately, passing extra pecorino cheese at the table.

Note: You can also make your own lamb sausage and/or malloreddus. You will need a cavatelli roller for the pasta. See recipes below.


1 quarts semolina flour
1/4 cup water
1 teaspoon salt
1 small pinch saffron threads

Combine all ingredients in stand mixer and mix with the dough hook until well combined.  You can also pour the semolina on a marble slab or wood board. Make a well in the center and pour the water, saffron and salt into the center.  Working from the inside-out, mix the semolina into the center of the well until all of the water has been absorbed by the semolina and you have a smooth dough.  Using a rolling pin, roll dough into a large disk approximately ½-inch thick.  Cut dough into ½-inch wide strips and run through the cavatelli roller.  Dust malloreddus with semolina to keep them from sticking to each other.  Cook in salted boiling water approximately 4 minutes or until just tender.

Lamb sausage

4 ounces pork fat
2 1/2 pounds lamb chuck
1 medium clove garlic, chopped
1 Tablespoon cumin
1 teaspoon nutmeg
1 teaspoon coriander, toasted and ground
2 Tablespoons paprika
1/2 teaspoon cinnamon
1/2 teaspoon cayenne
1/4 cup salt
1/2 cup cilantro, chopped
1/4 cup parsley, chopped
1 Tablespoon thyme, chopped
1/2 cup cold water

Using the meat grinding attachment of a stand mixer grind pork fat and lamb.  Place ground lamb mixture into the bowl of the mixer and mix in dry ingredients and herbs using the paddle attachment.  Once well mixed add the cold water and continue to mix until sausage is emulsified, about 2 minutes on medium speed.  Form into patties or cook as bulk sausage.

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