Cuddriruni
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Description

Cuddriruni

 

Product included in the national list of traditional agri-food products (PAT)

Type PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Municipality of Realmonte (AG).

Brief description of the product: Baked product consisting of two layers of dough and various types of filling. Description of the processing and maturing methods: Arrange the remilled semolina of ancient Sicilian grains in a fountain, dissolve the yeast with a little warm water and pour into the fountain, knead, adding warm salted water, until a compact and elastic dough is obtained. Leave to rise by covering with a cloth and a woolen blanket, until the dough has doubled its volume.

Roll out half of the dough in a thin layer to cover the bottom of the pan. Stuff by placing a layer of thinly sliced ​​potatoes (about 3 mm) and a layer of thinly sliced ​​onions (about 2 mm), previously salted and left to rest; add the peas, sprinkle with pecorino cheese, season with oil and salt, finally spread the other half of the pasta and cover by joining the edges of the two layers and spread a drizzle of oil over the surface.

Bake at 220 ° C for about 40-45 minutes. Serve warm and in pieces.

As an alternative to peas it is possible to use tomatoes or artichokes or peeled tomatoes and eggplant or fresh boned sardines or spinach and ricotta.

Specific materials and equipment used for preparation and conditioning: In the past it was used as a base for kneading a tablet called "scanaturi"; rectangular iron trays are still used for cooking in the oven, as in the past.

Description of the processing, storage and maturing rooms: Bakery workshops or suitable domestic environments or restaurant kitchens.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Oral transmission of the gastronomic traditions of the territory and of the relative methods of preparation of the dish, for about four generations, witnessed by elderly Realmontese housewives.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Photo: Realmontenelmondo.it

Information contributions: Web, Region of Sicily

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