Mowl
Product included in the national list of traditional agri-food products (PAT)
Typology 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 a layer of pasta filled with cauliflower, pork and pecorino cheese and then wrapped around itself.
Description of the processing and maturing methods: Arrange the re-milled semolina 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. Prepare round loaves of about 100 grams and let rise by covering with a cloth and a wool blanket. Meanwhile, chop the cauliflower with a special knife, salt it and let it rest; salt and pepper the pork, minced or cut into 1 cm cubes.
Roll out the loaves with a rolling pin to obtain discs with a thickness of no more than 3 mm. Distribute the chopped and squeezed cauliflower evenly over the dough; add the pork, spreading it in patches, sprinkle with grated pecorino and season with plenty of extra virgin olive oil.
Roll it up to form a flattened tube about 10 cm wide, from which pieces about 15 cm long can be cut which, if necessary, can be twisted to obtain the typical circular shape.
Arrange on a greased baking tray and bake in the oven at 220 ° C for about 45 minutes. They can be enjoyed warm or cold.
Specific materials and equipment used for preparation and conditioning: In the past it was used as a base for kneading a tablet called "scanaturi"; a rolling pin called "sagnaturi" was used to smooth the dough.
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: www.realmontenelmondo.it
Information contributions: Web, Region of Sicily
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