Chop onion and cloves of garlic and brown with extra virgin olive oil, add crumbled sausage and brown for a few minutes, pour a glass of Vernaccia di Oristano and let evaporate. Add tomato sauce and cook for an hour, adding salt and pepper. In a saucepan, bring to a boil milk, cream, butter and Sardinian pecorino, continuing to stir until you obtain a thick and tasty fondue. Prepare a vegetable stock with half onion, a carrot and celery stalk, when ready, add saffron threads and season with salt and pepper.
Strain stock and set 300 ml aside in a large container, add a tablespoon of cream and 25 g of soy lecithin and make a saffron foam with the help of an immersion blender.
Cook Gnocchetti sardi in plenty of salted water, drain and sauté with campidanese sauce. Serve placing on the plate fondue, Gnocchetti sardi and saffron foam.
Chef Daniele Manghini regional union of sardinian chefs.
