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.

Sardinian and Gallurese Recipes

Collection of some typical recipes from our kitchen

You are on the page Recipes: La Mazzafrissa

La Mazzafrissa

Lentisk Oil

Sardinian Gnocchi

Gallurese Ravioli

Gallurese Soup

Myrtle Liqueur

Sardinian Cured Meats

Frequently Asked Questions

FAQ Restaurant | FAQ Rooms

Find out if Agrisole is the right choice for you