Sweets of Spanish origin, the piricchittus entered in its own right in Sardinian cuisine sweets so much that occur in every way as traditional desserts. Present and loved all over the island, especially in campidano, surprising not only for the taste sublime, but also for the size and shapes.
Their preparation is not particularly difficult, but requires some skill that many housewives still own island. The most difficult related to the preparation is definitely the step of firing and glazing that will establish the success or failure of the sweet.
And 'piricchittus can prepare at home by placing a few simple ingredients:
· 350 g of flour 00
· 6 eggs
· 120 g of lard
· 300 grams of sugar
· 1 lemon
· Salt
The recipe in the doses may vary from area to area, but the ingredients normally remain the same.
Organized the ingredients on your work table will not have to do is pour into a saucepan a cup of water, a pinch of salt and lard. Let the cheerful flame ports to boil the mixture and only then lower the heat and pour in the flour. Remember to stir constantly with a wooden spoon to avoid the formation of lumps. Only when the mixture will tend to pull away from sides of pan, turn off the heat and let cool.
When it has reached a temperature incorporate the eggs one at a time working the dough vigorously. Must be flexible and soft. Operation is completed cut the pieces of dough that you let it rest for at least half hour and place in the form of small balls in a pan lined with parchment paper.
Bake at 180 ° for about half an hour. The secret is to preheat the oven.
Meanwhile, prepare the glaze by pouring sugar in a pan and adding water with lemon zest. Melt and after a few minutes the mixture has assumed the desired density.
Glazed the piricchittus after they have been baked and allowed to dry and serve.
