It is a delicacy that concerns many Sicilian provinces, prepared in a different way according to different traditions.
Near Pietraperzia, in the Sicilian hinterland, a tasty typical product is prepared and very easy to prepare. Let’s talk about the “Cuddiruna”, a typical Pietrina recipe that is prepared in both the sweet and savory versions.
Around this dish there are even sayings in dialect: “trari bracia a lu ‘so cuddiruni”, or aiming at one’s own interest without caring for that of others.
The word “cuddiruni” derives from the Greek and means “loaf”, therefore to be found in the Hellenic culture. Its origins in fact mostly concern the peasant life of the past, in particular of the housewives, to satisfy their farming husbands, who had the need to move from one place to another and therefore to bring with them a comfortable meal and stuffed with typical local products, for this reason they created this stuffed focaccia, packaged so that it can be carried with you even for long distances.
In other areas of Sicily this dish is a real gastronomic relic, prepared in the past to satisfy a quick meal to be consumed immediately and on the spot. These were the remains of the dough that was used for bread.
500 g semolina flour
250 g warm milk
2 tablespoons vegetable butter
1/2 cube of brewer’s yeast
1 pinch of salt
Sugar for the final decoration
1kg re-milled semolina flour
40 grams of brewer’s yeast
5 tablespoons extra virgin olive oil
600 ml of water
A pinch of salt
2 teaspoons of sugar
Preparing them is quite simple: just roll out the bread dough and create a hole in the center, prick the dough with a fork and fry it in hot oil on both sides. Once cooked, the pasta is sprinkled with sugar or honey, for the sweet version.
For the savory version, however, the initial dough requires the addition of anchovies, salt and pepper.
Text and photos from the web.