Coccoi Prena (Italian Sardinian Potato and Pecorino Filled Bread)

Coccoi Prena (Italian Sardinian Potato and Pecorino Filled Bread)

Coccoi Prena is a distinctive Ogliastra specialty made with semolina dough shaped around a filling of potato, Pecorino Sardo, mint, garlic and olive oil. The pinched open crown should bake crisp while the filling stays soft and aromatic.

Ingredients

Dough: 3 1/3 cups (500 g) fine durum semolina; about 1 cup (240 ml) warm water; 2 tbsp (30 ml) olive oil; 2 tsp (10 g) salt. Filling: 2 lb (900 g) potatoes; 7 oz (200 g) Pecorino Sardo; 3 tbsp (45 ml) olive oil; 2 garlic cloves; 2 tbsp mint; parsley; salt and pepper.

Step by Step Preparation

1. Knead the semolina dough for 10 to 12 minutes until smooth and firm, then rest 45 to 60 minutes. 2. Boil potatoes until tender, drain and steam dry. 3. Rice while warm. 4. Mix with pecorino, olive oil, garlic, mint and parsley. 5. Cool completely. 6. Divide dough into 8 pieces and roll each into a 6 inch (15 cm) round. 7. Mound filling in the center. 8. Lift and pinch the edge repeatedly to form an open crown. 9. Brush lightly with olive oil. 10. Bake at 400°F (205°C) for 30 to 38 minutes until crisp and golden.

Professional Technique

Firm dough preserves the crown shape while a dry, riced potato filling stays light. Do not process potatoes mechanically, because released starch makes them gluey.

Chef Tips

Use medium aged Pecorino Sardo and fresh mint. Cool filling before shaping and keep unused dough covered.

Common Mistakes

Wet potatoes, food processor mashed filling, soft dough, thick pastry, excessive cheese and overfilling cause collapse or heaviness.

Serving and Presentation

Serve warm or at room temperature with the filling exposed. A few drops of olive oil and fresh mint are enough.

Wine Pairing

Vermentino di Sardegna is ideal; Vermentino di Gallura DOCG gives more structure.

Storage and Reheating

Refrigerate up to 3 days and reheat at 325°F (165°C) for 10 to 12 minutes. Avoid the microwave.

Nutrition per Serving

Approximate per serving: 430 calories, 14 g protein, 58 g carbohydrates, 16 g fat, 5 g fiber and 680 mg sodium.

Chef Gianluca