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Sa prazzira!





175 oz

Type 00 wheat flour

75 oz


150 oz

Extra virgin olive oil

10 oz


3 oz

Fresh brewer's yeast

3 oz


1 unit

Red tomatoes

2 unit

single courses from Italy - Sardegna

Sa prazzira!

Sa prazzira!

vegan with gluten high in potassium high in phosphorus

ready in

8 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sa prazzira!

Sa Prazzira is a leavened savory pie typical of the area of the leotard.

Sa prazzira! step 1

step 1

I read that you can make sausages and aubergines, tomatoes or tomatoes and mint, these are the variants that I would call classic. If you want to use dry brewer's yeast, 1 gr.

Sa prazzira! step 2

step 2

First we take care of the shell. I used the mixer with spiral hook, but wanting to do it by hand the procedure is the same, only that we will work it initially with a fork, before using the hands.

Sa prazzira! step 3

step 3

We gather all the ingredients in a bowl, dissolving the yeast in 100 gr of water. We begin to knead and add the water flush, until you get a firm and compact.

Sa prazzira! step 4

step 4

Let rise until doubling (mine leavened 6 hours) in a lightly oiled bowl. In the meantime let's take care of the stuffing, cut the tomatoes into small pieces and place in a colander, salting them and letting the excess water run off.

Sa prazzira! step 5

step 5

Cut the aubergine into small pieces and sauté in the pan for about 3 minutes, with a little oil. Take back our dough and spread it with your hands on the work surface holding the shape of a circle, place under the pan.

Sa prazzira! step 6

step 6

I used the bottom of a 24 cm opening pan. We place our stuffing in the center, leaving a nice edge.

Sa prazzira! step 7

step 7

We carry a flap at a time towards the center, I have operated in a clockwise direction, pinching the pasta and letting the filling be clearly visible.

Sa prazzira! step 8

step 8

Bake immediately in a hot oven at 200 degrees and let cook for an hour. Baked and leave to cool for 15 minutes before serving. It is also very cold!

Sa prazzira! step 9

step 9

If you want you can make small prezzide, the only caution is to bake it right away, otherwise the filling is likely to soften the dough that loses its shape.

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