In breve
The dish in short
- Durum wheat semola, water, sea salt and a leaven (lievito naturale, or brewer's yeast, which the specification allows); never a chemical raising agent.
- A firm dough, a pasta dura: 600 g of semola to about 300 ml of water, worked until smooth and velvety.
- Shaped by hand as a flat-based round, a pointed oval, a horseshoe, a ring or an S, from 30 g to 1 kg a piece.
- Cut with scissors, a knife or a toothed wheel into points and lace (pitzus): before the rise, and again with scissors after it.
- One rise only, after shaping, of about an hour; then about 40–45 minutes at 200 °C, with a tin of water for shine if you like.
Il video, Sardinia (the whole island), Sardegna
Pane Coccoi
The video: Sardinian durum wheat bread, shaped and cut by hand
The decorated bread of Sardinia: a firm dough of durum wheat semola, water, salt and leaven, shaped by hand into rings, horseshoes and S shapes and snipped with scissors into points, now awaiting EU protection as a PGI. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 2 min
- Cooking
- 40 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
