Gnocchetti Pasta (Li Ciusoni)

Li Bruglioni sono un piatto tipico gallurese. La particolarità della sfoglia che viene preparata solo con l’utilizzo di semola di grano duro e acqua e del ripieno, composto da ricotta o formaggio, uova, zucchero e scorza di limone. Cotti in acqua bollente, vengono conditi con sugo e formaggio grattugiato oppure, nella variante dolce, fritti e serviti con miele o zucchero.

Recipe gnocchetti galluresi (li Ciusoni)

Ingredients for 4 people.

  • 400 g of durum wheat semolina flour
  • salt
  • water

Arrange the durum wheat semolina “a fontana” (with a well in the middle), add a pinch of salt and pour the salted water a little at a time. Work until a consistent, smooth and compact dough is obtained. Shape it into a ball and let it rest for about half an hour in a bowl, covering it with a cloth so that the pasta does not dry out. After having left it to rest, take again the dough and work it until you get some small cylinders of about 3-4 cm. To form the ciusoni, rub the small cylinders against a suitable basket or grater, which with its rough surface gives it the same as the gnocchi

The Pairing:
This dish goes perfectly with red wine. In fact, it is not rare to see this pairing in Sardinia. Especially when the sauce used to make pasta is made with pork or game.