My spizzulus with artichokes and flavorful herbs…
Today, I take you to southern Sardinia, to Orroli, in the province of Cagliari, to discover one of the culinary treasures of this beautiful region: spizzulus.
Spizzulus is a traditional pasta made from re-milled semolina, with a physically interesting meaning: the two ends unite to form a small knot, symbolizing union and conviviality.
This pasta is extremely versatile and can be seasoned in many different ways. You can prepare it simply and quickly, perhaps with delicious pesto or a tasty lamb ragù. If you want to experiment, you can also try adding artichokes or wild herbs for a touch of freshness.
The dough for spizzulus is soft and light, allowing you to shape a new form of pasta that has deep roots in Sardinian culinary tradition. Preparing spizzulus is a true pleasure for all the senses: enveloping aromas, authentic flavors, and a texture that will captivate you from the first bite.
So, if you want to delight your palate and bring a piece of Sardinia to the table, you must try spizzulus. They are the perfect choice for a special lunch or dinner, to be enjoyed in the company of friends and family.
I hope you feel inspired to try this Sardinian culinary delight and be captivated by the authentic flavors of this wonderful land. Enjoy your meal!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Spizzulus, artichokes, herbs…
- 10.5 oz pasta (Spizzulus, made with 7 oz of re-milled semolina. Half of them are colored with dried and powdered nettles.)
- 2 artichokes (Frozen ones are also fine)
- 1 carrot (sliced into ribbons)
- 1 bunch scallion stalks
- 1 teacup edible flowers (dandelion; buds and flowers)
- 1 coffee cup aromatic herbs (chopped oregano, mint, basil)
- 5 tablespoons olive oil
- to taste salt
- to taste black pepper
- 4 tablespoons Sardinian pecorino cheese
Tools
The pastry board to make the pasta, a gnocchi board, a pan, pot to cook the pasta…
The tools I use in my kitchen can be found Here
Steps
As I often write, prepare all the necessary ingredients to better focus on the recipe.
Prepare the semolina pasta and let it rest covered with a dish towel for about thirty minutes. Meanwhile, you can prepare and cut the rest of the ingredients
After the necessary time, divide into small pieces and shape into small cylinders about a quarter-inch in diameter.
Cut them into 1-inch pieces and proceed to shape them…
Prepare the spizzulus and
continue until the dough is finished… In this recipe, they are colored with nettles, but you can vary the color using beetroot, turmeric, cocoa, paprika…
Your spizzulus are ready…
After cutting all the vegetables and flowers into pieces, sauté them in a little olive oil…
Add the sliced artichokes; if using frozen artichokes, they’re already sliced; while fresh artichokes can also be reduced to slices… Finish cooking and adjust with salt and pepper.
Cook the spizzulus in plenty of salted water and sauté with the artichokes and vegetables, also add the aromatic mixture and serve with grated pecorino cheese
Spizzulus can also be frozen; once cooked and seasoned, they keep until the next day in the fridge. This colorful pasta shape, even in other shades, can be dressed to obtain a delicious pasta salad
