We continue our journey to discover the gastronomic excellence of Sant'Antioco with a recipe that belongs to the island's most authentic, everyday cuisine: sappueddus alla campidanese. A simple and genuine dish that tells of tradition through essential ingredients and entirely manual processing.
This preparation is brought to us by Francesca and Matteo, owners of the Renzo e Rita restaurant in Sant'Antioco, a historic establishment that has been enhancing local cuisine for years, offering dishes linked to memory, seasonality and the territory.
Ingredients (for 4 persons)
100 g semolina
100 g type 1 flour
100 g wholemeal flour
Water to taste
Salt to taste
Extra virgin olive oil
Preparation
The basis of sappueddus is a simple but well-balanced dough. The flours are combined in a large bowl, to which water, a pinch of salt and a drizzle of extra virgin olive oil are added. The dough is kneaded until it has a smooth and elastic consistency.
Once ready, the dough is cut by hand into small, irregular pieces. It is precisely this manual processing that makes sappueddus a rustic and authentic pasta, an expression of a cuisine made up of ancient gestures and great attention to the raw material.
The pieces of pasta are then cooked in abundant salted water until tender. When cooked, the sappueddus are drained and dressed with Campidanese sauce, completing the dish with a sprinkling of grated Sardinian pecorino cheese, according to personal taste.
Conclusion
Sappueddus alla campidanese is a dish that recounts the everyday life of Sant'Antioco cuisine: a few ingredients, hand-processed, capable of restoring intense and authentic flavours. As Francesca recalls, these are recipes that speak of home, family and conviviality, and which still find their way onto tables and in restaurants that respectfully preserve the island's gastronomic tradition.
