Tiricche or Sardinian tilicas with cooked must
Ornella Pasquariello
Tiricche or tiliccas are traditional Sardinian sweets that were prepared to celebrate the most important moments of the year; typical of the north of the island, especially of Gallura and Logudoro.
Exported all over the world, tiricche are an island dessert that always manages to give ancient flavors and strong emotions. Of this dessert we find many variations of the recipe, depending on the areas where they are used: honey, almonds, or walnut husks, oranges, prickly pear saba or orange jam with instant coffee; an alternative to the excessive costs of good ingredients used in traditional recipes.
Time of realization: 1 hour and a half
Degree of difficulty (from 1 to 5): 2
Ingredients for about 40 pieces:
Browse:
200 g of re-milled durum wheat semolina
1 pinch of salt
Lard or butter 50 g (I clarified butter)
Warm water to taste
Stuffed:
¼ l of saba or sapa (cooked must)
1 cup of coffee
50 g of semolina
100 g chopped almonds
1 clove
1 star anise
1 cardamom berry
1 berry of allspice
1 pinch of cinnamon
1 grated orange
1 grated lemon
Procedure:
Preparation of the dough:
Put the semolina on the work surface and make the classic fountain. Add the salt, lard or warm melted butter and gradually the water, just enough to obtain a soft mixture. Leave covered for half an hour.
Boil the saba with the coffee, spices and citrus peel.
Remove from the heat, remove the berries, add the semolina, the almonds and put it back on the heat until it reaches the right density (it must be malleable with your hands).
Roll out the thin sheet (from 1 to 9, I 8) cut out strips 3/4 cm wide and 13/15 cm long, put a little filling along the strip, close the sheet in a U shape, sealing only the sides. Give the desired shape to S, U, O etc.
Bake at about 170 ° C for 20 minutes.
