The “mazza frissa” is prepared mainly with the “lu pizu” cream, this is obtained by skimming the whole milk and put on a fire inside a pot. Semolina and salt are added to the cream. The mixture is continuously stirred until it has a creamy appearance. It can be eaten simply by itself, with the addition of sugar or honey or as a seasoning for gnochetti and fresh broad beans. If you add fresh diced cow’s milk cheese at the end of the cooking time, you will get another traditional plate called “lu casgiu furriatu“.
Recipe mazza frissa
Ingredients for 6 people.
- 500 g of cream (better if slightly sour)
- 50 g of durum wheat semolina
- salt to taste
Pour the cream into a pan and place it on the heat at medium heat. Stir continuously with a wooden spoon, to ensure it doesn’t burn, until it boils. At this point, gradually add the durum wheat semolina flour and a teaspoon of fine salt. If the operation has been carried out correctly, the protein part of the milk will be separated from the fat part. The mixture obtained will start to ‘sweat’, eliminating the excess fat contained in the cream. After about fifteen minutes from boiling you will have in the pot, a substantial and soft mass (the Mazza frissa) and an oily bottom (Ozu casciu). The oil is collected in a container suitable for storage.
Inside the pan, despite the careful attention in the preparation, you usually end up with a scorched bottom (l’attentu o razzicu). This, for many people, is considered the most disputed part of the dish, especially by children.
There is no doubt that this is part of our gastronomic tradition, in fact there are some expressions related to everyday life that refer the dish. It was said that you were: “sweating like a mazza frissa“, to a person whose face was beaded with sweat and again: “looking like a mazza frissa“, to those who appeared swollen and flaccid. lso, until a few years ago, the tradition of preparing the mazza frissa for lunch or dinner of St. John (June 24, magical day of excellence) was still alive. After eating plenty of it without drinking anything, one had to go to bed and sleep would have been full of premonitory dreams, especially for young people waiting for their soul mate. The person who in the dream would have satisfied the heat that inevitably manifested itself would have the name of the future husband or future wife.
Vermentino di Gallura is an almost obligatory choice for this dish. Its gently dry taste, with a pleasant bitterish note on the finish, the freshness and acidity that characterize it, are in perfect balance, to enhance the ingredients of this dish. Our Vermentino Jeda goes perfectly!