• 3 / 5 hours
  • Low

Coccoi Prenas

450 g of 100% Italian Wheat Semolina
50 g of Durum Wheat Semolina
310 ml of water
2 g of dry yeast
10 g of salt
1 kg of potatoes
2/3 cloves of garlic
Fiscidu cheese q.s. (alternatively, pecorino romano or Greek feta)
Fresh mint q.s.
Olive oil q.s.
First, sift the two semolina, pour a little water and mix. At this point, add the yeast and a little more water, then mix initially with a wooden ladle or with the kneading machine. Proceed by adding the remaining water a little at a time and the salt, then work for about 15 minutes by hand on a floured worktop. When the dough is compact, place it in a bowl, seal it well with plastic wrap and let it rise until doubled in volume (it can take from 2 to 4 hours).
Meanwhile, boil the potatoes and, once cooked, peel them off, then mash them with a potato masher. Separately, brown the garlic in the oil, then remove it and add the oil to the boiled potatoes, season with mint, grate the cheese and mix all the ingredients well until it reaches a creamy consistency.
When the leavening is complete, roll out the dough with a rolling pin to give it a thin thickness and create medium circumferences with the help of a pastry ring or a cup.
In the center of each disc, place a spoonful of filling and close by pinching the sides of the disc clockwise.
At this point, place your Coccoi Prenas on a baking sheet lined with parchment paper and bake in a preheated oven at 200° and in ventilated mode for about 15 minutes.

In cooperation with Miss Mambo Kitchen

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