"U Pitirri" is the typical dish of the village of Sutera. A 2000-year-old recipe spread mainly in Sicily's salt groves. An extinct soup that can help us warm in these days, made of hard wheat semolina and mixed with wild herbs, which with the simplicity of the ingredients made it an easy dish to make.
Ingredients for 4 personsFor the pasta
- 1 kg of hard wheat flour
- 6-8 eggs
- Salt to taste
- wild fennel
Let's start by kneading the flour together with the eggs, we will add one at a time to form large lumps. As the flour is mixed with the eggs, pass it in a large knit sieve, where you will get smaller pasta grains. Let us recapture them through a narrower sieve, to remove the excess flour, and once filtered, here we have the "pitirri" that we let dry on a cloth.
Let's start the soup now by cutting the vegetables into small pieces and cook them in abundant water. When cooked, add the pasta gradually and mix until it is cooked. Before serving, season with extra-virgin olive oil and serve on "scanaturi", cutter or "cane", terracotta dish.
N.B. The pitirri should not be too liquid or too dense.