Ingredients Finely ground durum-wheat flour and eggs. For the filling, meat stew in tomato sauce and grated pecorino sardo.
How Made The flour is kneaded with eggs long and vigorously to make a firm and uniform dough. The dough is left to rest for a long time, then rolled out with a rolling pin into a sheet, and disks 7 to 8 inches (18 to 20 cm) in diameter are cut from it. The disks, called pillus, are dropped into boiling water, then drained, layered in a pan with the filling, and baked.
Also Known As Lisanzedas.
