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{{Short description|Type of pasta}} |
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{{Infobox prepared food |
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{{Distinguish|Pilus}} |
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| name = Pillus |
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{{Infobox food |
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| name = ''Pillus'' |
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| type = ] |
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| main_ingredient = ], ]<ref name=pastaencyc/> |
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{{Article for deletion/dated|page=Pillus|timestamp=20181008130032|year=2018|month=October|day=8|substed=yes}} |
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{{unreferenced|date=December 2009}} |
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{{notability|date=February 2016}} |
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'''Pillus''' is a type of ] found in ]. A noodle-like pasta, it is made in thin ribbon strips. It is cooked in beef (or sometimes sheep) broth and served with ].<ref>Tino Rozzo, ''Cucina Del Paradiso: The Sardinia Kitchen'', p. 30, Xlibris Corporation, 2009 ISBN 1441576746.</ref> |
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'''''Pillus''''' is a type of ] originating in the ] island, particularly around ].<ref name=Pradelli>Alessandro Molinari Pradelli, ''La cucina sarda'', Newton Compton Editori, 2012 {{ISBN|8854146161}}.</ref> A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time.<ref name=pastaencyc/> It is cooked in beef (or sometimes sheep) broth and served with ].<ref>Tino Rozzo, ''Cucina Del Paradiso: The Sardinia Kitchen'', p. 30, Xlibris Corporation, 2009 {{ISBN|1441576746}}.</ref><ref name=Ortolani/> In ] the pasta is flavoured with toasted ] and ground to a powder.<ref name=Pradelli/> |
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'''Lisanzedas''' is a variant of pillus (and sometimes named as such) that is oven-baked like ]. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with ].<ref></ref> |
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'''''Lisanzedas''''' is a variant of ''pillus'' (and sometimes named as such) that is oven-baked in layers like ]. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of ''lisanzedas'' found around ] is flavoured with saffron.<ref name=pastaencyc>Oretta Zanini De Vita, ''Encyclopedia of Pasta'', University of California Press, pp. 211-21, 2009 {{ISBN|0520944712}}.</ref> Another variant of this sort from ] is flavoured with ].<ref name=Ortolani>Cristina Ortolani, ''L'Italia della pasta'', p. 134, Touring Editore, 2003 {{ISBN|883652933X}}.</ref> |
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==See also== |
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{{Portal|Italy|Food}} |
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* ] |
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==References== |
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{{Reflist}} |
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==External links== |
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* {{Webarchive|url=https://web.archive.org/web/20221130030445/https://www.zinnibiri.it/en/wyde_portfolio/pillus-pasta-with-a-goat-meat/ |date=2022-11-30 }}, image of dish from Zinnibiri restaurant, Sardinia |
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{{Pasta}} |
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{{Pasta}} |
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] |
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] |
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] |
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{{Italy-cuisine-stub}} |
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{{Italy-cuisine-stub}} |
