Cocoi de Corcoriga

Name: Cocoi de Corcoriga
Prep time: 1 h 30 min
Yield: 4
Ingredients: Pumpkin 400 g; Onion 500 g; Tomato pulp 400 g; Re-milled durum wheat semolina 200 g; Pecorino 120 g; Extra virgin olive oil 40 ml; Salt 3 g

Difficulty Medium

Preparation Time 1 h and 30 min

Description

Cocoi de Corcoriga is a traditional dish from Sardinian peasant cuisine: it’s made with a soft mixture of pumpkin, onions, and tomato that’s baked in the oven to create something like a frittata or soft bread.

Perfect to enjoy cold as an appetizer or snack, you can prepare it in advance and serve it at the last minute—even as delicious finger food.

In our recipe, we suggested making it in a large rectangular baking dish, then cutting and dividing it into portions once cooled. However, you can shape it as you like—such as into discs of various sizes.

Ingredients

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Pumpkin 400 g
Onion 500 g
Tomato pulp 400 g
Re-milled durum wheat semolina 200 g
Pecorino 120 g
Extra virgin olive oil 40 ml
Salt 3 g

Instructions

1 To prepare the cocoi de corcoriga, start by cleaning the vegetables: wash and trim the pumpkin, removing the seeds and fibers. Then peel the onions and finely chop them, mixing everything together in a large bowl.
2 Grate the pecorino cheese into the bowl, mixing it with the pumpkin and onions. Then add the tomato pulp and let it be absorbed by the other ingredients. Finally, add the semolina and a pinch of salt, stirring well.
3 Once you have a smooth mixture, place it in a baking dish lined with a sheet of parchment paper greased with oil, and spread it evenly with a spatula to cover the entire surface.
4 Place the baking dish in a preheated oven at 220°C (428°F) and bake for 15 minutes. Then lower the temperature to 180°C (356°F) and continue baking for another 30 minutes.
5 Once the time has passed, remove the cocoi de corcoriga from the oven and let it cool before serving.