Pillus
Type | Pasta |
---|---|
Place of origin | Italy |
Region or state | Sardinia |
Main ingredients | Flour,eggs[1] |
Pillusis a type ofpastaoriginating in theSardiniaisland, particularly aroundOristano.[2]A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time.[1]It is cooked in beef (or sometimes sheep) broth and served withpecorino cheese.[3][4]InBusachithe pasta is flavoured with toastedsaffronand ground to a powder.[2]
Lisanzedasis a variant ofpillus(and sometimes named as such) that is oven-baked in layers likelasagne.The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant oflisanzedasfound aroundCagliariis flavoured with saffron.[1]Another variant of this sort fromGibais flavoured withfennel.[4]
See also
[edit]References
[edit]- ^abcOretta Zanini De Vita,Encyclopedia of Pasta,University of California Press, pp. 211-21, 2009ISBN0520944712.
- ^abAlessandro Molinari Pradelli,La cucina sarda,Newton Compton Editori, 2012ISBN8854146161.
- ^Tino Rozzo,Cucina Del Paradiso: The Sardinia Kitchen,p. 30, Xlibris Corporation, 2009ISBN1441576746.
- ^abCristina Ortolani,L'Italia della pasta,p. 134, Touring Editore, 2003ISBN883652933X.
External links
[edit]- Pillus pasta with goat meatArchived2022-11-30 at theWayback Machine,image of dish from Zinnibiri restaurant, Sardinia