Is coccois prenas

Name: Is coccois prenas
Prep time: 60 min
Cook time: 70 min
Total time: 130 min
Yield: 25
Ingredients: Type 00 flour 3 ¼ cups; Sardinian soft wheat flour (of durum wheat) 3.5 oz; Water at room temperature 1.1 cups; Fine salt 1 pinch; Fresh brewer's yeast ½ tsp; Lard 0.7 oz; Potatoes boiled 1.4 oz; Potatoes old, yellow flesh 1.75 lbs; Mint dry to taste; Sardinian pecorino cheese aged 2.8 oz; Fiscidu cheese 0.5 oz; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste

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Difficulty: Average
Prep time: 60 min
Cook time: 1 h 10 min
Makes: 25 pieces
Cost: Average
Note + the time for dough rising and maturation (about 3 days)

PRESENTATION

Recipe by
Delia e PIerandrea Usai

In the heart of Sardinia's Ogliastra region, the coccoi prena recipe is more than just a clever way to use up leftover dough. It's a true celebration of tradition and patience. Really. Imagine soft rounds of tender bread filled with a moist blend of potatoes, cheese, and mint. So so good. This combination brings to mind culurgionis, but with a rustic bread twist. The name tells you everything: 'coccois' means bread and 'prenas' means filled in the Sardinian dialect.

Thing is, in these mountain villages, the secrets to making Sardinian stuffed bread have been passed down through generations. Local experts, like those at the pastificio Is Culurgiones, often share that real flavor comes from taking your time and using whatever leftover dough you have on hand. Seriously good. There's something special about biting into this soft, aromatic bread, knowing it’s been shaped by so many hands before yours—it just gives it extra meaning.

All across Sardinia, everyone has their own way of tweaking the traditional Sardinian bread. Some towns might swap in different cheeses or add a touch more mint, but the basics stay the same: simple, honest coccoi prena ingredients that turn out golden and savory. You know, folks say you can taste the island’s pride in every bite, whether it’s part of a holiday feast or just a quiet family meal. And you know what? This isn’t just food; it’s a way people connect, remember old stories, and share a bit of Sardinian spirit.

When someone asks about how to make coccoi prena, most Sardinians will talk about the feel of the dough and the smell of mint—details that make the process as rewarding as the finished bread. Whether you’re a fan of traditional Italian recipes or just love the idea of a crispy, hearty stuffed focaccia, coccois prenas brings a little piece of Sardinia’s heart to the table. For real. The best part? Every loaf tells its own story, shaped by patient hands and the unique flavors of the island. So, next time you are looking to try something new, why not bring a taste of Sardinia into your home?

INGREDIENTS

Ingredients for 25 pieces: Type 00 flour 3 ¼ cups (400 g); Sardinian soft wheat flour 3.5 oz (100 g) - (of durum wheat); Water 1.1 cups (250 ml) - at room temperature; Fine salt 1 pinch; Fresh brewer's yeast ½ tsp (2 g); Lard 0.7 oz (20 g); Potatoes 1.4 oz (40 g) - boiled

for the filling: Potatoes 1.75 lbs (800 g) - old, yellow flesh; Mint to taste - dry; Sardinian pecorino cheese 2.8 oz (80 g) - aged; Fiscidu cheese 0.5 oz (15 g); Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Is coccois prenas

To prepare is coccois prenas, the first thing to do is to parboil the potatoes (which will be used for the dough) for about 40 minutes, until they are soft. Once cooked, drain them and mash 40 g (1.4 oz) 1. Now pour the yeast into a bowl, add some of the water 2 and mix well until the yeast is dissolved 3.

Now on a work surface pour the all-purpose flour and the Sardinian semolina flour 4. Add a pinch of salt 5 and use your hands to create the classic fountain shape 6.

Add the mashed potatoes 7 and start mixing them into the flour 8. Then place the lard in the center as well 9.

Start kneading by hand 10 and pour in the water in which you dissolved the yeast 11. Gradually add the remaining water as well 12.

You will need to work the dough for about 5 minutes 13 until it is smooth. At this point, place it in a bowl 14, cover with plastic wrap 15, and let it rise for 20-34 hours at room temperature. After this time, transfer the dough to the fridge and let it mature for 2 days.

After this time, start preparing the filling. Peel the potatoes, cut them into quarters, and parboil them for about 40 minutes, until they are soft. Meanwhile, pour the fiscidu cheese into a bowl 16 and add the grated garlic 17. Work with a fork 18 until smooth.

As soon as the potatoes are cooked, drain them well and mash them in a large bowl 19. Work them with a fork 20 and add the dried mint 21.

Add the Fiscidu cream 22, a drizzle of oil 23, and a pinch of salt 34.

Incorporate the grated Sardinian Pecorino cheese 25 and mix until you obtain a homogeneous mixture 26; finish with a spatula to make it softer. At this point, take back your dough 27.

Dust a work surface with a light layer of flour, place the dough on top, and cut it into 4 pieces. Take one, keeping the others well covered to prevent them from drying out. Slightly flatten the dough and roll it out with a pasta machine 29 until obtaining a not too thin sheet 30.

Now, using a 4-inch round cutter, cut the discs from the sheets 31. Transfer the filling into a piping bag and pipe about 80 g (2.8 oz) onto each disc 32. Aim to achieve a circular shape 33.

Now work on the closure. Slightly pinch the dough, pushing it towards the filling 34. Then continue pinching 35 until you complete the entire circumference 36.

As you finish, place them on a baking tray lined with parchment paper 37. Bake in a preheated fan oven at 356°F for about 30 minutes. Remove from the oven 38 and serve hot or at room temperature 39.

Storage

You can store the pastries in the refrigerator for a maximum of 1-2 days. We recommend reheating them before serving.

Advice

The Sardinian semolina flour, also known as fine semolina, is very fine-grained durum wheat flour. To make this recipe, you can use type 1 or 0 flour. If you can't find it, you can use re-milled semolina.

Lard can be replaced with oil for a vegetarian version.

The fiscidu cheese can be replaced with: casu e fittas, brined cheese, or even Greek feta, or add more pecorino. Since this is a variant, among the many that exist, the filling can also be prepared without it.

For the translation of some texts, artificial intelligence tools may have been used.