The Su Filindeu in Broth recipe is a traditional Sardinian dish, prepared with a rare and precious pasta called the 'thread of God'. This dish is served in a meat broth, traditionally made with sheep, but it can be replaced with beef broth.
Wash and clean all the vegetables for the meat broth.
Peel the potato, carrot, and onion.
Immerse the vegetables and meat in a pot of cold water.
Cook the broth for at least 3 hours and then strain it.
In a large pot, pour in the broth (2 large ladles per person), bring to a boil, and add su filindeu for 1-2 minutes (indicative time on the package).
For those who love saffron, add some threads while the broth is boiling.
Serve with the meat.
Wine
The broth can be stored in the refrigerator for up to three days.
It is recommended to prepare the broth 24 hours in advance for better flavor. Serve with a good glass of Cannonau red wine.
Italia, Sardegna
| Energy (kcal) | 80.2 |
| Carbohydrates (g) | 5.58 |
| of which sugars (g) | 2.49 |
| Fat (g) | 4.45 |
| of which saturates (g) | 1.56 |
| Protein (g) | 4.21 |
| Fibre (g) | 1.27 |
| Salt (g) | 0.05 |
