Recipe
Is coccois prenas
Leavened dough parcels filled with potatoes, pecorino and mint: one of the most identity-rich dishes of the Campidano, where bread and filling meet in a single rustic bite.
Ingredients
Serves: 6
- Plain flour 400 g
- Sardinian fiore flour 100 g
- Lukewarm water 250 ml
- Fresh baker's yeast 2 g
- Lard 20 g
- Boiled potatoes (for dough) 40 g
- Salt un pizzico
- Potatoes (filling) 800 g
- Aged Sardinian pecorino 80 g
- Fiscidu cheese (or fresh sour pecorino) 15 g
- Dried mint q.b.
- Garlic 1 spicchio
- Extra virgin olive oil q.b.
Method
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Dissolve the yeast in warm water. Knead both flours with yeast, lard, mashed boiled potatoes and salt into a smooth dough. Cover and leave to rise for 2 hours.
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Boil the filling potatoes, peel and mash while hot. Mix in grated pecorino, crumbled fiscidu, finely chopped garlic, mint and a drizzle of oil. Season with salt.
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Roll the dough thin (3 mm) and cut 10 cm discs.
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Place a heaped spoonful of filling in the centre of each disc. Lift the edges and pleat the pastry in successive folds to close each parcel into a wheat-ear shape.
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Arrange on a floured tray and let rest for 20 minutes.
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Bake at 200°C (static) for 25-30 minutes, until golden and crisp on top.
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Serve warm: the filling should still be stringy.