Is coccois prenas

The “coccois prenas” are a traditional Sardinian dish, particularly from the Barbagia region, consisting of delicious flatbreads filled with potatoes, pecorino cheese, and mint. Here is how to prepare these flatbreads:

Ingredients

• 400 g of re-milled semolina flour
• 200 g of type 00 flour
• Lukewarm water as needed
• Salt to taste
• 1 kg of potatoes
• 200 g of aged Sardinian pecorino cheese
• A bunch of fresh mint
• Olive oil
• Black pepper (optional)

Preparation

Dough:

1. In a large bowl, mix the flours and add salt.
2. Gradually add lukewarm water and knead until it becomes an elastic and homogeneous dough.
3. Cover with a cloth and let the dough rest for about 30 minutes.

Filling:

1. In the meantime, boil the potatoes in salted water until they are soft.
2. Once cooked, mash them with a fork or potato masher.
3. Grate the pecorino cheese and chop the mint, then add them to the potatoes.
4. Season the filling with a drizzle of olive oil and adjust the salt and pepper, if desired.
5. Work the mixture until it becomes a homogeneous filling.

Assembly:

1. Take portions of the dough and roll them out into disks about 1-2 cm thick.
2. Spread the filling over half of each disk, leaving the outer edge free.
3. Fold it in half over the filling to create a half-moon shape.
4. Seal the edges by pinching and braiding them to close the flatbreads properly.

Cooking:

1. Heat a non-stick pan and cook the coccois prenas on both sides until they are golden brown and well cooked.
2. Alternatively, you can bake the flatbreads in the oven at 180 °C for about 20-25 minutes or until golden brown.

Serve them hot or warm, possibly accompanied by a good glass of Sardinian red wine.

Trivia

The word “prenas” in Sardinian literally means that the flatbread is stuffed (“taken”). These flatbreads are a humble yet flavorful dish, tied to traditions and village festivals, ideal for outdoor lunches or convivial occasions.