Tradition collides with innovation, from Ogliastra his majesty “sa Coccoi Prena”
Innovation is the watchword that drives our times; all sectors are immersed in this stream of change, and the culinary sector is certainly no exception, where new techniques and the methodical search for products from around the globe makes an ever-evolving world all the more fascinating.
There are some traditions that face modernity and are not affected by the passage of time, as in the case of a typical Sardinian dish, particularly from Ogliastra, his majesty “Sa Coccoi Prena.”
The island’s most famous pie has spanned the history of Sardinia, arriving to the present day in splendid form handed down from generation to generation. A dish for all situations, it can in fact be served for lunch or dinner, finding ample space even in the classic afternoon aperitif, also popular among Italian and international tourists.
Originating as a shepherds’ dish, it responded perfectly to the need for long periods of absence from home. “Sa Coccoi Prena” is in fact characterized as a hearty dish with the capacity to keep for at least a couple of days.
But what is sa Coccoi Prena?
As mentioned, it is a pie made with the filling of culurgiones, another typical island dish, which in turn is composed of potatoes, mint and cheese enclosed by a sheet, as simple as it is tasty, of flour and eggs to which the skilful hands of the women of the time shaped sunbeams.
So let’s see how to make this little masterpiece of homegrown cuisine, starting with the ingredients:
Ingredients:
- 1Kg Flour
- 250g Semolina
- Brewer’s Yeast
- 1Kg of Potatoes
- Extra Virgin Olive Oil
- 1 Onion
- 2 cloves of Garlic
- 1 bunch of fresh mint
- 50g Salted cheese
Preparation:
Let’s start with the filling, the first step is to boil the potatoes, which will need to be cooled and mashed, while heating a pan with oil, adding chopped onion and garlic and sauté.
The shredded potatoes should be seasoned with the prepared soffritto, to which a bunch of fresh mint and cheese should be added, after which everything should be mixed wisely. Use salted cheese or, as per Ogliastra tradition, su casu axedu. You can also opt for goat cheese or a classic aged pecorino.
We come to the puff pastry, prepared with flour and semolina and left to rise for about an hour. When the pastry is ready, we proceed with the typical sunburst shape, and gently place the filling inside.
Next step, bake for 15 minutes at 180°.
A sign of excellent cooking is the swelling of the surface combined with the browning of the bottom. It can be enjoyed hot, breathing in the fragrances emanating from the heat, or eaten a few days after cooking, wandering with the mind thinking of the atmosphere that guided shepherds on long, lonely grazing trips.