🍞 Pan da Cigula: rustic bread with onions, potatoes, and Valtellinese cheese
The peasant recipe that comes from bread and onions and becomes a tasty and genuine snack 🧅🥔🧀
Introduction
The Pan da Cigula is a traditional preparation from Valtellina, originated as a simple snack to take along during long days of hard work in the fields or woods.
Over time, this recipe evolved into a rustic and flavorful specialty, enriched with potatoes, onions sautéed in butter, and scimuda – a typical cheese from Valtellina.
All of this is rolled in a base of bread dough, cut into rounds, and baked until golden brown. A dish that smells of home and tradition! 🏔️
📝 Ingredients (for 4 people)
- 250 g of bread dough (risen)
- 150 g of white or yellow onions
- 150 g of potatoes
- 150 g of scimuda (or young Casera or soft cheese as an alternative)
- 50 g of butter
- Salt to taste
- Extra virgin olive oil to taste
- 1 pinch of sugar to caramelize the onions
👩🍳 Step-by-step preparation
- Boil the potatoes cut into small cubes, drain them, and set aside.
- In a pan, sauté the finely sliced onions with the butter.
- Halfway through cooking, add a pinch of sugar and a dash of salt to balance the acidity: the onions should become soft and golden.
- Roll out the bread dough on a floured cloth until achieving a thin thickness.
- Spread the potatoes, sautéed onions, and sliced scimuda over the entire surface.
- Roll the dough up, as if it were a strudel.
- Cut the roll into thick slices and arrange them in a bundt or circular baking pan, horizontally.
- Brush with olive oil.
- Bake at 180°C in a pre-heated static oven until completely golden brown (about 30-35 minutes).
- Serve hot, cut into slices.
🍽️ Great for…
- A rustic savory snack
- A traditional touch appetizer or starter
- Recipe to recycle leftover bread
The image of the dishes is purely indicative and may not correspond exactly to the recipe
