desserts sardinian

Tiricche di Saba

Thin semolina pastries filled with cooked saba, chopped almonds, and orange zest in the Ittiri style.

Dairy-Free
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Prep 1h 30m
Cook 15 min
Total 1h 45m
Servings 12
Difficulty Advanced

Ingredients

Pastry

Filling

Finish

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Instructions

  1. Rub the semolina with the lard and salt, then add the warm water little by little until you have a smooth, firm dough. Knead it well, wrap it, and let it rest in the fridge for 30 minutes.

  2. Warm the saba over very low heat in a shallow pan. Add the orange zest and the chopped almonds.

  3. Stir in the coarse semolina and keep mixing until the filling thickens and starts to pull away from the pan. Let it cool completely.

  4. Roll the dough very thin. Cut it into strips about 4 cm wide and 10 cm long.

  5. Shape short logs of filling, place one in the center of each strip, and fold the dough up around it, leaving the top open. Curve or pinch the pastry into the classic waved or horseshoe forms.

  6. Bake on a lined tray at 160 C for about 10 minutes, just until the pastry turns dry and crisp without taking much color. Finish with a few sugar sprinkles if you like.

Storage & Meal Prep

Keep them in a tin once fully cool. They stay good for 3 to 4 days.

Interactive Nutrition Map

12 Servings

Customize Ingredients

Fruits
Orange (Fresh)
180 g
Grains & Bread
Semolina Flour
250 g
Semolina Flour
50 g
Nuts & Seeds
Almonds
100 g
Oils & Fats
Lard (Strutto)
25 g
Sweeteners
Cooked Grape Must Syrup (Vino Cotto / Saba)
338 g

Per Serving

287kcalCalories
7gProtein
55gCarbs
5gFat
3gFiber
Sodium
6mg0% DV
Potassium
216mg5% DV
Calcium
46mg4% DV
Iron
2.4mg13% DV
Magnesium
49mg12% DV
Vitamin C
8mg9% DV
Vitamin A
2µg0% DV
Vitamin K*
0µg0% DV
Folate
59µg15% DV
Semolina Flour
Lard (Strutto)
Cooked Grape Must Syrup (Vino Cotto / Saba)
Almonds
Semolina Flour
Orange (Fresh)
* 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 Sardinia, Tiricche di Saba belongs on the Sardinian home table. I build it around fine semolina flour, lard, and warm water.

I rub the semolina with the lard and salt, then add the warm water little by little until you have a smooth, firm dough. I knead it well, wrap it, and let it rest in the fridge for 30 minutes. I warm the saba over very low heat in a shallow pan. I add the orange zest and the chopped almonds.

I shape short logs of filling, place one in the center of each strip, and fold the dough up around it, leaving the top open. I curve or pinch the pastry into the classic waved or horseshoe forms. I bake on a lined tray at 160 C for about 10 minutes, just until the pastry turns dry and crisp without taking much color. I finish with a few sugar sprinkles if you like.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide