Pillus
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Pillus is a type of pasta originating in the Sardinia island, particularly around Oristano.[1] A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time.[2] It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese.[3][4] In Busachi the pasta is flavoured with toasted saffron and ground to a powder.[1]
Lisanzedas is a variant of pillus (and sometimes named as such) that is oven-baked in layers like lasagne. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron.[2] Another variant of this sort from Giba is flavoured with fennel.[4]
See also
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References
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- ↑ a b Alessandro Molinari Pradelli, La cucina sarda, Newton Compton Editori, 2012 Template:ISBN.
- ↑ a b Oretta Zanini De Vita, Encyclopedia of Pasta, University of California Press, pp. 211-21, 2009 Template:ISBN.
- ↑ Tino Rozzo, Cucina Del Paradiso: The Sardinia Kitchen, p. 30, Xlibris Corporation, 2009 Template:ISBN.
- ↑ a b Cristina Ortolani, L'Italia della pasta, p. 134, Touring Editore, 2003 Template:ISBN.
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External links
- Pillus pasta with goat meat Script error: No such module "webarchive"., image of dish from Zinnibiri restaurant, Sardinia