Lorighittas with Eggplant and Mushrooms

Lorighittas are a type of fresh, braided ring-shaped pasta typical of Sardinia. Creating a variant with eggplant and mushrooms will add a Mediterranean and rustic touch to the dish.

Ingredients for the lorighittas (serves 4):

• 400 g of re-milled semolina flour
• 200 ml of warm water (approximately)
• Salt to taste

Ingredients for the sauce:

• 1 large eggplant
• 250 g of mixed mushrooms (fresh or frozen)
• 2 cloves of garlic
• 400 g of peeled tomatoes or tomato purée
• Extra virgin olive oil (EVO)
• Salt and pepper to taste
• Fresh basil
• Grated Parmesan or pecorino cheese (optional)
• Chili pepper (optional)

Preparation

1. Start with the pasta: form a well with the flour and add salt. Gradually pour in the warm water and start kneading until you get a smooth and elastic dough. Allow the dough to rest covered with a damp cloth for about 30 minutes.
2. Then, make small portions of dough. Roll each portion into long thin strands and braid them into a ring shape, creating the characteristic lorighittas.
3. Boil the lorighittas in plenty of salted water for about 5-7 minutes or until al dente.
4. For the sauce, cut the eggplant into cubes and soak it in salted water for about 20 minutes to remove the bitterness.
5. In the meantime, clean the mushrooms and cut them into slices or pieces, according to preference.
6. In a frying pan, sauté the garlic cloves in EVO oil. Add the mushrooms and let them cook until golden.
7. Drain the eggplants, dry them, and add them to the mushrooms. Once the eggplants are golden, add the peeled tomatoes or tomato purée. If you like, add a pinch of chili pepper.
8. Let the sauce cook over medium-low heat for about 20 minutes, until it has thickened. Adjust the salt and pepper.
9. Remove the garlic and add the drained lorighittas directly into the sauce. Toss them for a few minutes so the pasta absorbs the seasoning well.
10. Finish with chopped fresh basil and, if desired, a sprinkle of grated cheese before serving.

A special Italian chef’s touch: you could sear the eggplant on the fire or on the grill before cutting it into cubes. This will give a smoky flavor and intensify the taste of the eggplants in the sauce.

Although lorighittas are traditionally served without elaborate sauces, this variation aims to enhance the flavors of the Sardinian land with Mediterranean elements such as mushrooms and eggplant. Serve with a Sardinian red wine like Cannonau to complete the taste experience.