SARDINIAN ORIGLIETTE or TRIZZAS, sweet fried braids with honey, easy and quick to prepare, a typical Ozieri festival recipe that can be made in no time.
Sardinian origliette are a culinary masterpiece that brings with it the warmth and celebration of Carnival. These traditional Sardinian sweets have a rich history and a flavor that conquers the palates of both young and old.
The preparation of Sardinian origliette is a journey into the island’s culinary tradition. The dough, made with flour, eggs, and lard, is carefully worked until it reaches a stretchy consistency. Depending on the area, they take on different shapes, like closed rings dipped in orange-flavored honey, orulletas, or long braids similar to the Apulian cartellate.
The next step is frying, which transforms these delicious creations into crunchy delights. Immersed in hot oil, the origliette will be ready when they achieve a perfect golden color.
Sardinian origliette are a pleasure to enjoy during Carnival, but nothing prevents them from delighting the palate at any time of the year. Their versatility makes them suitable for accompanying a cup of coffee in the morning or ending a meal sweetly.
To make them even more enticing, you can sprinkle them with powdered sugar before serving or dip them in honey. This final touch not only adds extra sweetness but also creates a visual contrast that stimulates the appetite.
Published January 18, 2013, 10:06
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Carnival
Ingredients
- as needed honey
- 1 pinch salt
- 2 tablespoons water
- 1 orange zest
- 1.76 oz lard (or butter)
- 10.58 oz all-purpose flour
- 3 eggs
Steps
Pour the flour into a bowl, add the salt, lard, and eggs, and work the mixture well. You can use semolina flour for the recipe.
Work well until you get a smooth and homogeneous mixture.
Grate the orange zest and set aside.
Break off pieces of the dough and make strips about the size of a pencil, about 10 inches long, fold in half.
Join the two ends and hold them with one hand, with the other hand twist the dough around itself rolling on the work surface.
At this point, you have obtained a twisted strip, fold it in half and twist it again around itself, you will be able to make one or two turns at most.
Heat the oil in a pan and cook the origliette turning them, drain on kitchen paper, and set aside.
Dissolve the honey with water and orange zest, be careful not to bring the honey to a boil, always keep the flame low and dip the sweets in the honey turning them.
Arrange them on the serving dish and decorate with colored sugar sprinkles or you can dust with powdered sugar.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
Sardinian Origliette or Sweet Carnival Trizzas
New: subscribe to my Whatsapp channel
FOLLOW ME ON TELEGRAM ENABLE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Questions and Answers) Sardinian Origliette or Sweet Carnival Trizzas
How long does it take to fry the origliette?
The frying time depends on the size of the origliette and the temperature of the oil. Generally, it only takes a few minutes to achieve an even golden color. Watch carefully during cooking.
Can Sardinian origliette be preserved for a long time?
Yes, Sardinian origliette can be stored in an airtight container for several days. Make sure they are completely cooled before storing and avoid humid places to preserve crunchiness.
Can I add extra ingredients to the origliette dough?
Yes, you can experiment by adding vanilla, grated orange zest, or cinnamon to the dough for an extra aromatic touch. However, it is advisable not to overdo it to maintain the traditional flavor.
Can I make origliette without a special shape?
If you don’t have the specific shape for origliette, you can use a round mold or simply cut the dough into strips with a zigzag shape to achieve a similar form. The important thing is to preserve the crunchy texture and characteristic shape during frying.
