Le tiricche: the typical Sardinian sweets for Easter

Tiricche Sardinian sweets

The tiricche are a typical Sardinian sweets that you can find everywhere in Sardinia during Easter.

The recipe of tiricche, typical of the North of Sardinia, changes depending on the area where they are prepared. But the basic ingredients are almonds and sapa (the characteristic cooked must of Sardinia), always present.

The simple preparation and the goodness of this Sardinian typical cake will allow you to impress the palates of all ages.


Ingredients for 4 people:

For the puff pastry:

  • semolina flour 1 kg;
  • lard 250 gr.

For the filling:

  • semolata coarse flour 250 gr;
  • shelled almonds 150 gr;
  • sapa 1 l;
  • grated peel of two oranges.



The filling:

  1. Beginning the preparation of tiricche, you must immerse the almonds in boiling water for a few seconds, then drain and peel them carefully;
  2. Set out the almonds on a baking sheet and let them dry in the oven at low heat, then chop them finely;
  3. Put in a food container sapa, almonds, grated orange rind, flour and whisk until mixture is smooth, and derive uniform little rolls from the mixture.

For the puff pastry:

  1. Mix the flour with the lard, slowly adding the warm water, until you have a soft dough;
  2. Roll out the dough thin and cut rectangles of about 10 cm;
  3. Take the rectangles one by one and place a roll of filling, fold the dough like you get a ring;
  4. Bake at 150 degrees for about 15 minutes.

The typical Sardinian tiricche are now ready to be served and enjoyed in the days of celebration.


Fonte immagine: http://www.flickr.com/photos/francescobellu/

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