Coccois Prenia: Traditional Sardinian Savory Fritters
Category: Appetizer
Servings: 12
Coccois prenas are a delicious and traditional Sardinian dish, perfect for a savory appetizer. These delightful fritters feature a flavorful potato and cheese filling encased in a light, golden dough. The combination of semolina and all-purpose flour, enhanced with fresh yeast, creates a soft and airy texture that complements the savory filling of mashed potatoes, sweet onions, and pecorino cheese. Whether served warm or cold, these little pockets of flavor will quickly become a favorite at your next gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina flour (rimacinata) | 300g |
| All-purpose flour (00) | 100g |
| Water | 120ml |
| Fresh yeast | 2g |
| Extra virgin olive oil | 1 tbsp |
| Salt | A pinch |
| Red potatoes | 1kg |
| Yellow onion | 1 |
| Extra virgin olive oil (for sautéing) | Q.B. |
| Salt (for seasoning) | Q.B. |
| Black pepper | Q.B. |
| Fresh mint | Q.B. |
| Pecorino Sardo (semi-aged) | 100g |
| Pecorino Sardo (aged) | 150g |
Instructions
Step 1: Prepare the Dough
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Start by making the dough. In a large bowl, combine the semolina flour and all-purpose flour. Dissolve the crumbled fresh yeast in the water, and slowly pour this mixture into the flours, stirring with a wooden spoon. Continue mixing while adding the olive oil and a pinch of salt.
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Once the dough begins to come together, transfer it to a clean work surface. Knead for a few minutes until the dough is smooth, firm, and elastic. It should feel soft yet not sticky.
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Shape the dough into a ball, place it back in the bowl, cover with a cloth, and let it rise for at least 3 hours in a warm spot, or until it has doubled in size.
Step 2: Prepare the Filling
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While the dough is rising, prepare the filling. Wash the potatoes thoroughly and place them in a large pot of cold water. Bring to a boil and cook for about 30-40 minutes, or until tender.
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Once cooked, drain and mash the potatoes while they’re still hot using a potato masher. Season with a drizzle of olive oil, a pinch of salt, black pepper to taste, and a handful of finely chopped fresh mint.
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Peel and finely chop the onion. Heat a splash of olive oil in a pan over low heat and add the onion. Sauté for about 10 minutes, stirring occasionally, until the onion is soft and translucent but not browned. Remove from heat and let it cool.
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Grate the semi-aged and aged pecorino cheeses. Once the onions have cooled, mix them into the mashed potatoes along with the grated cheeses. Stir well to combine, ensuring the mixture is evenly seasoned and aromatic.
Step 3: Shape and Stuff the Coccois
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Once the dough has risen, transfer it to a floured work surface. Roll it out with a rolling pin to about 2-3mm thickness.
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Use a round cutter or a glass to cut the dough into small circles, about 6-8 cm in diameter. Place a small spoonful of the prepared filling in the center of each circle.
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Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal the filling inside.
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Arrange the stuffed dough on a baking sheet lined with parchment paper.
Step 4: Cook and Serve
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Preheat the oven to 180°C (350°F) and bake the coccois for about 20-25 minutes, or until golden brown and crispy on the outside.
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Serve the coccois warm or at room temperature, garnished with a few fresh mint leaves for an extra burst of flavor.
These delicious Sardinian fritters are perfect for sharing with friends and family. Enjoy them as a starter or a snack with a glass of your favorite wine.
