• Difficulty: 3
  • Cost: 2
  • Preparation: 2
  • Doses: 4

To be served with a nice glass of Nero d’Avola.


  • For pasta
  • kg re-milled durum wheat semolina
  • cube of brewer’s yeast
  • tablespoons extra virgin olive oil
  • salt
  • For the stuffing
  • 1.5 kg pork sausage
  • kg onions
  • 600 gr pitted black olives
  • 300 gr grated pecorino
  • pepper
  • salt
  • extra virgin olive oil


  1. Dissolve the yeast in a little warm water.
  2. Mix flour, oil and salt and then add the yeast dissolved in the water. Work until the mixture is smooth and compact.
  3. Divide the dough into blocks of about 100 g each and leave to rest for an hour.
  4. Peel the onions, cut them into strips and fry them in a pan with oil.
  5. Roll out the loaves with a rolling pin and cut into round and thin sheets a few millimeters.
  6. Spread oil on each sheet and place the stewed onion, raw sausage into pieces, black olives on top and sprinkle with grated pecorino. Season with salt and pepper.
  7. Roll up the pastry incorporating the filling in order to obtain a spiral. Close the end by placing it under the spiral.
  8. Arrange them ‘mpignulati in a pan and bake in the oven at 180 degrees for about thirty minutes.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks