Recipes 

Ciciones (Dumplings)

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Ciciones (Dumplings)

Ciciones pasta hails from the Campidano region in southern Sardinia, Italy. Although the exact date of origin is unknown, it’s well-established as a traditional dish in the area.

Shape: Ciciones are small, irregularly shaped pasta pieces similar to gnocchi or malloreddus. They are often described as “fat” or “chunky,” hence the connection to the Italian word “cicio” meaning “fat.”

Texture: Due to their unique shape, ciciones have a satisfyingly chewy texture with good nooks and crannies to capture sauce.

Flavor: The pasta itself has a neutral flavor, allowing the accompanying sauce to be the star.

Ingredients

For 6 people:

  • Semolina 500 gr

  • a pinch of saffron powder

For the sauce

  • Lean beef (or pork), chopped

  • ripe tomatoes (without seeds, skin and vegetation water) 500 gr

  • lard, chopped 80 gr

  • ½ onion, chopped

  • grated pecorino cheese

  • basil (to taste)

  • salt, pepper.

PREPARATION

  1. Sift the flour on a work surface with a pinch of salt and saffron, then add warm water and knead until you have a dough elastic and homogeneous.

  2. Knead the dough so that you get so many snakes rather thin of about 1 cm in diameter and cut into pieces about ½ cm each, then put them to dry in a sieve.

  3. Aside put a pot (preferably earthenware) and saute the onion in lard, finely chopped, then add the minced meat and cook for about 30 minutes;

  4. Finally, add the tomatoes and finish cooking after adjusting with salt and pepper.

  5. Blanch the ciciones in a pot with boiling salted water, then drain and serve topped with meat sauce prepared, sprinkle with grated cheese.

  6. You can flavor with some basil leaves.

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