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Spring malloreddus with butter, sage and semi-seasoned goat's cheese

Tempo: 30 minutes

Difficoltà: Medium difficulty

Spring malloreddus with butter, sage and semi-seasoned goat's cheese

This is not a simple pasta with butter and sage. It is much more than that! It is the demonstration that even the simplest dish can become special, if prepared according to precise rules.

First of all: there is no pasta with butter and sage without high quality butter, which must be very fresh. Moreover, do not season the pasta with melted butter directly on the plate. Stirring is a necessary step!

We propose a super tasty version: the Malloreddus Primavera will be enveloped in a creamy goat's cheese sauce and the unique scent of sage will complete the dish with a sweet and aromatic note.

Which wine should be paired with them? We recommend a sparkling wine, which will counteract the kneading sensation of the butter, or a Vermentino di Gallura.

Here's how to prepare some special Malloreddus with butter, sage and goat's cheese!

4 people

320g of Janas Spring Malloreddus
70g of butter
3 fresh sage leaves
70g of Janas Conte - Seasoned Goat's Cheese
Salt (for the pasta) – as required



Bring plenty of water to the boil. When it boils, add the coarse salt. Grate the seasoned Caprino cheese. Cook the Spring Malloreddus.


While the pasta is cooking, melt the butter in a frying pan. Heat well, but never burn. Watch this step carefully!


Drain the pasta al dente, keeping a few ladles of cooking water. You will need to complete cooking in the pan with the butter to obtain a velvety cream that will envelop your Malloreddus!


Pour the freshly drained pasta into the frying pan and add the sage and a little of the cooking water. Stir the pasta in this way, alternating the addition of water and grated goat's cheese, until you obtain a creamy and fragrant first course.


Serve immediately and complete the dish with some seasoned goat's cheese. Enjoy your meal!