Spizzulus
Spizzulus! Such a fun shape to make, and super cute to look at.
I’m still in the process of researching this shape, but from what I can tell, it’s from Orroli in Sardinia. Spizzulus are definitely one of the more localized, lesser known shapes, but it is possible to find some demos and information on them in a few Italian-language blog posts and YouTube tutorials.
They are often made with Sardinian cannonau wine in the dough, but I tried them with just water.
The name is also said to come from the local word meaning pinch (in standard Italian, “pizzicare”), referring to the pinching method used to seal the ropes of dough together into a loop.
To make your spizzulus:
Make a batch of semola dough (I did 200g semola rimacinata, 100g water, and a pinch of salt). Let rest for 30 minutes.
Cut off a manageable section and roll into a long rope, slightly thinner than a pencil.
Cut into pieces roughly 7cm long.
Using a knife or bench scraper, roll each piece along a ridged gnocchi board.
Connect the ends, creating a loop, and pinch to seal.
From what I can tell, spizzulus are often served in a meat based tomato sauce. I wanted to do something lighter for spring, so decided to take advantage of the abundance of fava beans in the markets and make a creamy fava and mint sauce.
Fava are a common and beloved spring vegetable in Italy, despite some areas (including Sardinia!) being home to relatively high rates of favism, a genetic disorder that results in serious allergic-like reactions. Because of this, many stores that sell fava will often have signs in the window to alert patrons.
I have a few friends who cannot eat fava beans, but most people have nothing to worry about. Still, if you cannot eat them (or if you cannot find them) lima beans could be a good substitute.
To make this sauce you will need:
750g fava beans (before shelling)
1/2 medium onion
~30g grated Pecorino Romano cheese (or similar)
~3T extra virgin olive oil
3-4 mint leaves
salt and pepper to taste
Start by prepping your fava.
Snap off the end of the pod and use it to string the bean down to the other end. Break the pod open and remove the beans. Once you have shelled all your beans, blanch them for a few minutes in salted boiling water, then drain and shock immediately in a bowl of ice water.
Once the fava have cooled, you can easily pop the edible bean out of the secondary internal shell.
To make the sauce:
Dice your onion and sauté in about a tablespoon of the oil for a few minutes, or until just translucent.
Add in the cooked fava and salt and pepper to taste, and cook for a few more minutes.
Blend the onion and fava with the grated cheese, the mint leaves, and a few more tablespoons of olive oil.
While blending, you can cook your spizzulus in salted boiling water for roughly three minutes, or until they float and are tender.
Add some of the starchy pasta water to your sauce and blend again (I added around 60ml/.25cups to get a creamy but spoonable consistency).
When the spizzulus are ready, drain them and add to a pan with the fava sauce.
Cook for another minute or two, then plate and serve immediately.
