desserts sardinian

Su Pistiddu

Semolina pastry filled with sapa and orange peel, baked until pale gold. A Barbagia festival sweet from Dorgali.

Vegetarian Dairy-Free Nut-Free
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Prep 40 min
Cook 15 min
Total 55 min
Servings 6
Difficulty Advanced

Ingredients

Dough and filling

Dough

Filling

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Instructions

  1. Start with the filling. Pour the sapa into a small heavy-bottomed pan and set it over low heat. Add the orange zest, making sure all the white pith has been removed from the peel.

  2. When the sapa is warm, rain in the 70 g of semolina a little at a time, whisking constantly to prevent lumps. Keep stirring until the mixture thickens and pulls away from the sides of the pan.

  3. Remove from the heat and let the filling cool completely while you make the dough.

  4. Knead the remaining 400 g of semolina with the softened lard, a pinch of salt, and the warm water added a little at a time. Work the dough until it is smooth and elastic. Wrap it and rest it in the fridge for thirty minutes.

  5. Roll the dough out into very thin sheets. Cut disks about 20 cm across. Place three tablespoons of filling on each base disk and cover with a second disk. Seal the edges by pressing firmly with your fingertips all the way around.

  6. Score the top sheet with a fluted wheel or a small knife. Cut geometric or floral patterns through the top layer so the dark filling shows through. Work carefully so the pastry does not tear.

  7. Bake at 170 °C for about fifteen minutes. The pastry should stay pale and lightly golden, not browned. Let cool on a rack before serving.

Storage & Meal Prep

Store in a cool, dry place wrapped in a cotton cloth. Eat within six days.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Grains & Bread
Semolina Flour
470 g
Oils & Fats
Lard (Strutto)
80 g
Herbs & Spices
Orange Zest
8 g
Sweeteners
Cooked Grape Must Syrup (Vino Cotto / Saba)
541 g

Per Serving

741kcalCalories
17gProtein
163gCarbs
3gFat
5gFiber
Sodium
18mg1% DV
Potassium
408mg9% DV
Calcium
58mg4% DV
Iron
6.5mg36% DV
Magnesium
79mg19% DV
Vitamin C
1.8mg2% DV
Vitamin A*
0µg0% DV
Vitamin K*
0µg0% DV
Folate
159µg40% DV
Semolina Flour
Lard (Strutto)
Cooked Grape Must Syrup (Vino Cotto / Saba)
Orange Zest
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In the Barbagia, Su Pistiddu belongs on the Sardinian home table. I build it around semolina flour, lard, and sapa.

I start with the filling. I pour the sapa into a small heavy-bottomed pan and set it over low heat. I add the orange zest, making sure all the white pith has been removed from the peel. I wait until the sapa is warm, rain in the 70 g of semolina a little at a time, whisking constantly to prevent lumps. I keep stirring until the mixture thickens and pulls away from the sides of the pan.

I score the top sheet with a fluted wheel or a small knife. I cut geometric or floral patterns through the top layer so the dark filling shows through. I work carefully so the pastry does not tear. I bake at 170 \u00b0C for about fifteen minutes. The pastry needs to stay pale and lightly golden, not browned. I let cool on a rack before serving.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide