Cuddriruni
Cuddriruni
It is a typical dish of Realmonte. It is ciomposed by due thin layers of dough prepared with flour
and brewer's yeast, stuffed with potatoes, onions, peas, extra virgin olive oil, and grated matured Sicilian Pecorino cheese.
Instead of peas., it is possible to use tomato, spinach, peeled tomato and aubergines or other fresh vegetables grown in the clayey and potassium- rich lands of the town of Realmonte “City of the Scala dei Turchi”.
U Cuddriruni is served in pieces in bakeries and rotisseries and plated by restaurant chefs.
On a pastry board, arrange the flour in a well. Dissolve the yeast in half a glass of lukewarm water and pour it into the center of the well. Knead, gradually adding more lukewarm salted water. Once a compact and elastic dough has formed, place the loaf on the board and cover it with a tea towel and a wool blanket. After about 2 hours, when the dough has doubled in volume, roll out half of it into a thin layer and line the bottom of a baking pan. Fill with thinly sliced potatoes (about 3 mm) and then a layer of finely sliced onions (about 2 mm). Add the peas, sprinkle with pecorino cheese, season generously with olive oil, and dust with salt. Finally, roll out the other half of the dough and cover, sealing the edges of the two layers together. Bake at 220°C (430°F) for about 40–45 minutes. Serve warm, cut into pieces.
