Tiricche, or in Sardinian dialect “sas Triccas”, are a typical dessert from the north of the island, but the recipe can change based on the area. They can be made with honey, Abbamele or with sapa, a characteristic Sardinian cooked must. The ingredients thatmust be present are either almonds or hazelnuts and a thin pastry dough called violada or violata. It is a dessert that is prepared especially during Eastertime. By Lella Fenu - Sapori di Oschiri, Oschiri (Sassari) COMPOSITION • pastry dough • filling PASTRY DOUGH • 00 flour 1000 g • lard 250 g • water 250 g • sugar 1 tablespoon • salt to taste Melt the lard in a double boiler, then add flour, a pinch of salt, sugar and warm water. Knead together. Knead the dough until smooth and elastic, then let rest for about 30 minutes. FILLING • honey 250 g • apricot jam or orange marmalade 250 g • abbattu (Sardinian abbamele) 250 g • hazelnut pieces 100 g • breadcrumbs as needed Combine honey and abbamele in a small pot with a little bit of water. Cook on low heat and stir until a smooth mixture is obtained. Add the marmalade and hazelnut pieces. To give some structure to the mixture, add some breadcrumbs. TIRICCHE - “SAS TRICCAS” ASSEMBLY Roll out the dough until it is really thin and cut it with a fluted pastry wheel into many strips that are 15-cm long and 6-cmwide. Work the filling into a thin breadstick shape and place it in the middle of the dough without adding too much, to prevent it from overflowing. Fold the dough around the filling and give it the desired shape. Place on a baking sheet and bake at 160°C for about 15- 20 minutes. The dough should remain white and should not turn golden brown. 39
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