Civargeddu Prenu: the stuffed flatbread of Sardinian longevity

Longevity in Sardinia is the result of a deep connection with the past, where everything that has been done leaves traces: music, culture, art and food. The role of Sardinian women, who have always valued daily life and respected the laws of nature, is of paramount importance. Cultivation and culture have always gone hand in hand, and women have been the custodians of the preservation, transmission and innovation of Sardinian culture and longevity. Very strong is the link between food quality, health and well-being, along with a deep respect for food. For example, if a piece of bread falls on the ground, it is picked up, cleaned and eaten: wasting “sa grazia ‘e Deu” would be unthinkable.

The Mediterranean diet, reinterpreted from a Sardinian perspective, is based on natural and seasonal ingredients. It favors limited meat consumption, plenty of soups with legumes, potatoes and vegetables, and homemade pasta and pistoccu bread. Cottage cheese and low-glycemic index and low-calorie foods, along with seasonal fruits and vegetables, play a key role. Olive oil, a known antioxidant, plays a leading role, while lard is preferred for frying, being lighter than seed oil. Wine, consumed in moderation, also contributes to longevity through flavonoids. Each element of the diet contributes to overall well-being.

The Civargeddu Prenu, or stuffed focaccia, is a traditional dish from different parts of Sardinia, linked to local culinary culture and a symbol of conviviality. This simple but rich recipe is one of the examples of cuisine that has accompanied generations and, even today, keeps alive the link with the land and tradition.

Ingredients:

For the pastry sheet

  • 500 g of flour
  • Half a loaf of brewer’s yeast
  • Water to taste.
  • Salt to taste.

For the Stuffing

  • 1 kg of white-fleshed potatoes
  • 250 g of soft cheese
  • 150 g of “casu ‘e fitta” (typical Sardinian salted cheese)
  • 150 g of lard
  • 300 g of zucchini
  • 2 onions
  • Extra virgin olive oil
  • 2 cloves of garlic
  • Salt and pepper to taste.

Preparation:

The Puff Pastry

To prepare the puff pastry, dissolve the yeast in a little warm water. Place the flour in a heap on a pastry board and pour the yeast in the center, adding a pinch of salt. Knead well until the dough is smooth and homogeneous. Form into a ball and cover it with a tea towel, letting it rest in a warm place until doubled in volume.

For the Stuffing

Meanwhile, start preparing the filling. Boil the potatoes, then mash them in a bowl. Meanwhile, dice the zucchini and pound the lard. Cook zucchini and lard together in a pan until soft and well blended. Finely chop the onions and keep them aside.

Add the zucchini, lard and onions to the mashed potatoes. In another pan, heat a little oil with the garlic cloves, and when they are golden brown, add the oil to the filling. Also add the grated soft cheese, the casu ‘e fitta, salt and pepper, and mix until smooth.

Assembly and firing

Now, roll out the pastry with a rolling pin, making disks about half an inch thick and about the size of a plate. Arrange the potato and cheese mixture in the center of each disk and lift the edges slightly, creating a basket.

Cover the buns with a cloth and let them rest for about half an hour. Next, bake at 200°C for 30 minutes, or until golden brown on the surface and cooked on the inside.

Serve the civargeddusu warm, to fully enjoy the genuine and rich flavor of this Sardinian specialty, perfect for sharing a convivial moment at the table.

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