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The first course

A really typical main course here are “is culurgionis”, very liked and famous, considering how delicious they are. Actually, they are a species of dumplings (made of a thin layer of pastry, closed by hand with some particular movements of the fingers in a form of an ear) filled with simple and natural ingredients: mashed potatoes, Pecorino cheese (cheese from ewe's milk), rendered fat or olive oil, eggs, garlic and mint. They are cooked fried or boiled, like pasta, and served hot, dressed with tomato sauce and cheese, or flavoured with garlic, oil, parsley, pepper and cheese.
Among the “dry” dishes we should also mention “is malloreddus”, another kind of dumplings made from fine wheat flour and often stuffed with mashed potatoes or starch, and that are cooked and served like the previous dish. Other kinds of dumplings are “is raviolis de arrescottu o de pessa” (dumplings with cottage cheese or meat), made of a very thin layer of pastry that wraps a small ball of stuffing, prepared with meat or cottage cheese and some other ingredients and spices to flavour them. “Coccoi ‘e patata”, flat potato cake made from the same pastry and stuffing as “is culurgionis”, but not closed and baked in a wood oven. “Coccoi ‘e cibudda”, flat onion cake, prepared with chopped pumpkin and onion, flour, bacon, sliced dry tomatoes, olive oil, rendered fat, spices, “casu ‘e fitta” (salty cheese) and cabbage leaves as containers. All the ingredients are mixed up and a layer of the paste of about a centimeter is put in every cabbage leaf, then they are baked preferably in a wood oven and can be served hot, as well as cold.

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