Step by step recipe…Lorighittas with cherry tomatoes, anchovies, and zucchini tops
In the village of Morgongiori, cooks consistently and patiently prepare lorighittas, small, not even so much twisted rings, spectacular in shape and taste…They capture the sauce in the pasta’s twist.
Today I did an experiment and cooked them with cherry tomatoes, anchovies, and zucchini tops, which I had plenty of after removing the plants.
I love cooking regional dishes and making pasta by hand, so I can vary as much as I want, what to bring to the table.
My family appreciates it!
Sardinian fresh pasta is certainly a work of art, it requires patience, in this case a little less, but the result on the plate is beautiful, so we continue on this path of new regional dishes.
In the links below, you’ll find more regional first courses; over time, I’ll manage to cook what I know!
In the video, you can see how it’s done
The cooking time is the total of all the cooking, and the weight of the ingredients is, as usual, approximate. I cook and season rustic preparations by feeling.
In truth, for me, a very economical dish, the vegetables are all mine, except for anchovies and capers, the rest is homemade
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Cooking time: 1 Hour
- Portions: 4
- Cuisine: Italian Regional
- Region: Sardinia
- Seasonality: All seasons
Ingredients
Semolina, cherry tomatoes, anchovies, and zucchini tops and then…
- 10.5 oz semolina pasta (Normally made with semolina and water, but having many eggs to use up, I made it with them)
- 1 bunch zucchini tops
- 2 potatoes
- 10.5 cherry tomatoes (I counted about thirty)
- 1 small cup mixed vegetables for sauté
- 4 salt-preserved anchovies
- 2 tbsp salt-preserved capers
- to taste salt
- to taste oil
Tools
Besides the cutting board, the pasta pot, which is the same one you’ll use to cook the vegetables, the pan, and the pastry board, but the cutting board is enough, nothing else is needed!
Steps
Be patient, when you bring them to the table, everyone will be pleasantly surprised!
Prepare the semolina pasta and cut it into small sheets, from which you’ll make the “thick spaghetti”
Roll the dough well and wrap it around your fingers as shown in the video
The lorighittas will slowly increase in number; it’s not difficult, once you understand the mechanism, they are quite quick.
In the meantime, cook the zucchini tops and potatoes in salted water, the same water you’ll use for the pasta
Once you’ve finished preparing the pasta, you can prepare the sauce. Sauté the chopped vegetables in a little oil
Add the deboned anchovies and the capers rinsed of salt, let them season and…
Finally, add the cherry tomatoes cut in half, cook for five minutes…
Now you can cook the pasta, along with the already cooked vegetables…
Check the cooking, it should be al dente but not too much; it takes three to four minutes
Drain the pasta and add it to the sauce; mix well! Personally, I don’t like cheese on this sauce because of the anchovies, but if you do, add grated pecorino. I didn’t add spicy chili to the ingredients, which in my opinion goes well, you’ll find it in the video.
The lorighittas are ready to enjoy with a good chilled white wine!
They keep in the fridge; the next day sautéed in a pan they are delicious
