For 4 servings:

400 grs wheat flour, 2 grs saffron, 5 tablespoons olive oil, salt and pepper, 100 grs. beef meat and 100 grs pork meat both ground, 1 chopped onion, 500 grs peeled tomatoes, sage leaves, minced basil, grated pecorino (sheep milk) cheese

On a tray knead the flour with salt, oil, saffron dissolved in some water, adding further water until achieving an homogenous dough. Prepare few sticks pencil-like, cut into pieces and smear on a sieve.
Brown in 4 tablespoons oil the onion with sage, brown the meat and, when dried, put the tomatoes, salt and pepper and cook.
Boil the malloreddus in plenty of boiling salted water; take the sage out of the sauce and add basil.
Drain the malloreddus still underdone, put the sauce and sprinkle with pecorino cheese.

The meaty and salty taste of the sauce suggests a medium body young red like a Campidano rosso or a Sant’Antioco rosso or even a Carignano rosato del Sulcis

Pesce in agro (Sour fish)

For 4 servings:

800 grs of sliced fish, 4 deboned anchovies, 6 tablespoons olive oil, 1 onion chopped with 2 celeries and 1 carrot, 1 laurel leaf, 3 grs thymus, 15 grs of dried mushrooms soaked and chopped, 200 grs peeled and diced tomatoes, 100 ml dry white wine, 2 eggs yolks, lemon juice, salt and pepper.

Wash the fish slices, put in lemon juice, dry and tie to the anchovies filets. In a pan, fry in oil the chopped vegetable with laurel, thymus and mushrooms; as soon as brown, fry the slices, add the tomatoes and, after few minutes, the wine, cooking for 20 minutes on a mild fire.
Take out the fish and put on a hot plate.
Concentrate the juices, add the yolks diluted with lemon juice, mix and pour on the fish.

The suggested wines are dry sturdy whites like a Ierzu bianco or a Nasco secco or a Malvasia secca di Cagliari.

Casadinas (Stuffed doughnuts)

For 4 servings:

250 grs white flour, 3 tablespoons olive oil, 250 grs ricotta (buttermilk curd) cheese, 4 tablespoons white flour,
2 eggs yolks, 1 grated lemon skin, 120 grs sugar, 2 grs saffron, salt, butter.

Mix the flour with water and oil adding warm water until achieving a smooth but compact dough. Let idle for 15 minutes under a hot pan. In a tureen mix all the stuffing’ ingredients until obtaining a thick cream. Make out a puff pastry not too thin and, with a bowl, make some disks of 10 cm diameter; in the centre put a teaspoon of the stuffing and lift the rims until obtaining some small “baskets”. Put the casadinas on a buttered tray and sprinkle with flour, put in oven a 200°C for 40 minutes; when golden, take them away from the tray and serve cold.

The creamy taste will be better matched by a sweet but strong wine like a Malvasia di Bosa or a Monica liquoroso or a Girò dolce