Are you ready to discover Sa Coccoi Prena?
Let’s continue our culinary journey by introducing you to another gem of Ogliastra’s traditional cuisine: Sa Coccoi Prena. A simple yet historically rich dish, born from the agricultural and pastoral traditions of our beautiful Ogliastra, a small slice of paradise nestled between the sea and mountains, where each recipe tells a story of family, hard work, and sharing. Ogliastra’s food is authentic, prepared with love, and tells the story of those who passed it down through generations.
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Sa Coccoi Prena: A Delight of Ogliastra’s Cuisine
Among the many specialties of Ogliastra, Sa Coccoi Prena stands out for its unique flavor and the beauty of its shapes. This stuffed flatbread has deep roots in the pastoral tradition. The filling, the same found in the famous culurgiones, is a perfect fusion of flavors: potatoes, cheese, and mint. Every bite tells the story of a land and its traditions. Preparing it makes you feel part of it.
Coccoi Prena: From Origins to the Present
Coccoi Prena is one of the most beloved dishes in Ogliastra’s cuisine. In the past, it was the ideal meal for shepherds, who would carry it with them during long days in the pastures. It doesn’t have a specific seasonality: it’s perfect any time of the year. Unlike culurgiones, Coccoi Prena is made with leavened dough. A mix of semolina and flour is kneaded with water, and sometimes a few potatoes are added. Traditionally, natural yeast, called su framentu or sa masula, was used, which gave the dough a unique softness.
This stuffed flatbread from Ogliastra was baked in a wood-fired oven, placed on cabbage or grape leaves to enhance its flavor. Today, even those without a wood-fired oven can bake it at home, achieving a delicious result. Once cooked, Sa Coccoi Prena was left to cool in traditional baskets called palinisi. It was eaten warm or cold and could last for several days while retaining all its flavor.
Today: Tradition and Innovation
Today, the Coccoi Prena is appreciated not only as a complete meal but also as an appetizer. It’s easy to eat, doesn’t make a mess, and doesn’t require plates or utensils, making it perfect for on-the-go consumption. You can find it fresh or frozen in Ogliastra’s pasta shops and bakeries. This dish has deep roots in the Tacchi municipalities, known for their centenarian inhabitants, like Jerzu
In addition to the leavened dough version, there is also a simpler non-leavened version, which shortens preparation time while still guaranteeing an excellent result. In today’s article, we will elaborate on this latter version.
Ingredients to Make Sa Coccoi Prena
Ingredients for the Dough:
- Semolina: 250 g
- All-purpose flour (00): 250 g
- Room temperature water: 250 ml
- Extra virgin olive oil: 1 tablespoon
- Salt: 1 pinch
Ingredients for the Filling:
- Potatoes: 800 g
- Fiscidu (salted casu axedu): 200 g
- Pecorino sardo cheese: 80 g (grated)
- Garlic: 1 clove
- Fresh mint: to taste (chopped)
- Extra virgin olive oil: to taste
- Salt: to taste
Necessary Tools
To prepare Ogliastra’s stuffed flatbread, you don’t need particularly complex equipment. Here’s a list of tools to achieve perfect results:
- Rolling pin or pasta roller: Essential for rolling out the dough into an even and not too thin sheet.
- Large bowl: To mix the ingredients and knead, a stainless steel or glass bowl will be perfect.
- Stand mixer or dough hook (optional): If you prefer not to knead by hand, a stand mixer with a dough hook can make the job easier.
- Spatula: Useful for scraping the dough from the bowl and working the dough better on the work surface.
- Parchment paper or baking stone: You can bake Sa Coccoi Prena on a baking tray lined with parchment paper or on a baking stone for more even baking.
- Electric or gas oven: Bake the flatbread in your home oven at about 200°C until golden and fragrant.
- Cooling rack: After baking, let cool on a rack to avoid moisture compromising the crispness.
Step-by-Step Preparation
Preparing the Dough for Sa Coccoi Prena
- In a large bowl, sift together the semolina and all-purpose flour.
- Gradually add the water to the flour mixture, mixing with your hands or a spatula.
- Add the extra virgin olive oil and a pinch of salt. Continue mixing until you obtain a soft but firm dough.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic. If necessary, adjust the consistency with a bit of flour or water.
- Cover the dough with a cloth and let it rest for about 20-30 minutes at room temperature.



Preparing the Filling for Sa Coccoi Prena
- Boil the potatoes (800 g) in salted water for about 40 minutes until soft. Drain, peel, and mash them with a potato masher or food mill.
- In a bowl, crumble the fiscidu. Add a chopped garlic clove and a drizzle of extra virgin olive oil.
- Add chopped fresh mint to the potato mixture and mix well.
- Grate the pecorino sardo cheese and add it to the mixture. Combine everything until you obtain a homogeneous filling. Adjust the seasoning if necessary.
Shaping and Sealing Sa Coccoi Prena
- Roll out the dough to a thickness of about 1 or 2 cm.
- Using a round cutter or glass, cut out dough discs about 10 cm in diameter.
- Place a generous amount of filling in the center of each dough disc.
- Fold the edges of the dough towards the center and pinch them with your fingers to create the classic wavy decorative shape typical of Sa Coccoi Prena.
Baking
- Preheat the oven to 200°C. If you have a baking stone, use it for more even baking. Otherwise, use a tray lined with parchment paper.
- Bake for about 25-30 minutes until golden and crisp.
- Let it cool slightly on a rack before serving. You can enjoy them warm or cold.
Tips for Perfect Baking
- Baking stone: If you have one, use it to simulate the effect of a wood-fired oven. If not, a simple tray lined with parchment paper will work fine.
- Golden crust: Always monitor the flatbread’s crust. It should be golden but not burnt.
- Rotate the tray: If your oven doesn’t bake evenly, rotate the tray halfway through to ensure the flatbread bakes evenly on all sides.
How to Serve Sa Coccoi Prena
The best way to enjoy Sa Coccoi Prena is freshly baked, but it’s delicious even cold. It’s perfect as an appetizer, main dish, or even finger food for a casual gathering. Pair it with a green salad dressed with extra virgin olive oil or with an assortment of Sardinian cured meats. To further enhance the flavors, serve it with a glass of Cannonau or Vermentino di Sardegna.
Conclusion
Sa Coccoi Prena is more than just a recipe; it’s a true journey into Ogliastra’s culinary traditions. It’s a dish that tells stories of life, families, and a land that, through its simple and genuine ingredients, has preserved the essence of an ancient culture. Preparing Sa Coccoi Prena means immersing oneself in a ritual that has crossed generations, uniting hands, flavors, and hearts.
Today, more than ever, it’s important to keep these traditions alive. In a world where speed and modernity often prevail, taking the time to cook a traditional dish like Sa Coccoi Prena is an act of love towards culture and roots. Every time we prepare and enjoy these recipes, we help preserve a heritage that risks being lost.
If you can’t come to savor Sa Coccoi Prena at our Home Restaurant in Ogliastra, we invite you to try this recipe in your own kitchen, experiment with authentic ingredients, and share this dish with loved ones. It’s a way to feel closer to Sardinia, discover the richness of its flavors, and connect with a unique culture like that of Ogliastra.
Buon Appetito and enjoy discovering Sa Coccoi Prena!
Is Sa Coccoi Prena a traditional dish only from Ogliastra?
Yes, Sa Coccoi Prena originates from Ogliastra, a region located in the central eastern part of Sardinia. Although today it can be found in other parts of the island, the traditional recipe has its roots in this specific area.
What’s the difference between Sa Coccoi Prena and Culurgiones?
The main difference between Sa Coccoi Prena and Culurgiones lies in the dough. Sa Coccoi Prena uses leavened dough, while Culurgiones are made with unleavened pastry. Although the filling is the same, consisting of potatoes, pecorino cheese, and mint, the texture and cooking methods are different. Culurgiones are boiled, while Sa Coccoi Prena is baked.
What are the most common variations of Sa Coccoi Prena?
Local variations often depend on the available ingredients and the traditions of each village. Some versions replace garlic with onions, while others use parsley instead of mint. However, the essence of the recipe always remains the same.
Can I eat Sa Coccoi Prena cold?
Absolutely! Sa Coccoi Prena is delicious even when cold, which makes it perfect for picnics or outdoor trips. It maintains its flavor and texture even the day after it’s cooked.
How should Sa Coccoi Prena be stored?
You can store it at room temperature for a couple of days or in the fridge for 3-4 days. It can also be frozen, either raw or cooked. If freezing it raw, make sure to thaw it completely before baking.
How long does Sa Coccoi Prena take to bake?
The ideal baking time is about 25-30 minutes in a preheated oven at 180-200°C. The surface should be golden and crispy, while the filling remains soft.
What can I use instead of Fiscidu?
If you can’t find Fiscidu outside of Sardinia, some good alternatives are Pecorino Romano, salted ricotta, or a mild feta cheese.
Can I use dried mint instead of fresh?
Yes, you can use dried mint. It’s a great substitute.