Sardinian Recipes Starters

La Mazzafrissa

Serves 8–10 people

Ingredients:

one litre of fresh crea
150–160 g durum wheat semolina
water or milk as needed
a pinch of salt

Preparation:

Pour the cream into a non-stick saucepan and turn on the heat. When the cream is nice and hot, add the semolina in a steady stream, using a sieve. Add a pinch of salt. Cook over a moderate heat and whisk continuously to prevent lumps from forming.

Continue cooking until the mixture has a soft, creamy consistency and separates from the fat, which will form an oily layer around the sides and on the bottom of the pan.

At this point, pour a little water or milk into the mixture, taking care to let it be absorbed gently.

Once the water or milk has been absorbed, whisk vigorously for a few more seconds and then turn off the heat.

Useful tips

La Mazzafrissa, which was traditionally used as a main dish, can be served either as a starter, accompanied by croutons or savoury dishes, or as a dessert or sweet starter, with the addition of a little honey.
You can also use the oil obtained during the preparation (“ociu cascgiu”) as an excellent dressing for pasta.