- 800 g. by pasta leavened
- 1 kg. of ripe tomato sauce
- 800 g. of purple aubergines
- 10 cloves of garlic
- 30 tender basil leaves
- 150 g of extra virgin olive oil
- salt
- pepper
Preparation:
Pratzira de Tamata is a typical gastronomic specialty of Sarrabus. A very tasty Sardinian dish and lends itself well to being shared with friends and relatives. Every year in San Vito in Sardinia the famous Pratzira festival takes place where you can taste the real Pratzira de Tamata. Once, when the bread was finished and the oven was still very hot, this delicious specialty was prepared.
The recipe is simple, but its realization requires skill, here’s how to prepare it in detail: start by washing the tomatoes and cut them in half. Make transverse cuts without separating the two halves completely. Choose the well-ripened tomatoes.
Put the tomatoes in a colander and squeeze them well to remove excess water and part of the seeds.
Clean and peel the aubergines, cut them into 4 cm cubes and put them in a colander. Add 60 g. of fine salt as you mix them. After an hour they should have eliminated part of the liquid.
Rinse the salt off the aubergines with running water, squeeze the cubes well and place them on a cloth to absorb the excess water.
Finely chop 6 cloves of garlic with the basil leaves, mix and put everything on a plate ready to be distributed over the other ingredients.
Place a sheet of baking paper on a work surface and flour it well. Roll out the leavened dough and with a rolling pin form a 60 cm circle.
Arrange a layer of aubergines in the centre, then a layer of tomatoes, then a well-distributed handful of basil, garlic, a pinch of salt and black pepper pleasure.
Repeat the operation in layers until you run out of ingredients.
Close calmly by lifting the edges and bringing them to the center. Leave a hole for the steam to escape.
To put the Patzira in a pan, move it by lifting the baking paper very carefully. Do the operation in two people.
In the meantime, heat the oven to 220 degrees and cook it for about 45 minutes, until the surface is golden brown.
While the Pratzira is in the oven, prepare the oil garlic in a pan. Put the oil and 4 cloves of garlic cut into large pieces and fry until the garlic is very well browned. Then remove the garlic.
Remove the Patzira from the oven and place it in a large dish, pour the still very hot garlic oil over it, distributing it over the entire surface and pour a part into the hole.
Now the Patrira is ready to rest and absorb all the aromas given off by the vegetables and garlic. Then cover with tea towels and a blanket for a couple of hours.
The surface must soften and acquire the fragrance of the oil flavored with garlic.
Pratzira de Tamata can be served warm cut into slices, but it is equally pleasant to serve it cold on the table.
To exalt this dish with an unforgettable ancient flavor to the maximum, we recommend accompanying it with an intense red wine such as a Cannonau from Sardinia or a Mandrolisai from Sardinia, capable of developing powerful fragrances of Mediterranean wood.
Enjoy your meal!
