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Sapa bread - Recipe of Sardinian cuisine

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Regional tradition in the kitchen

Regional tradition in the kitchen

Sardinia - Tradition in the kitchen

Sapa bread

Pani 'and Saba

Cooking recipe, from the culinary tradition of the Italian regions.


  • Semolina
  • water
  • sugar
  • honey
  • orange peels
  • fennel seeds
  • sapa
  • nights
  • raisins

Per kg of semolina prepare a syrup with half a liter of water, 400g sugar, 200g of honey, a good handful of fennel seeds, 150g of orange peels removed from the hot water and squeeze.
Boil everything for 20 minutes and allow to cool.
Mix the semolina with slightly salted water, knead it and place it in a large container. Pour into little bit the cold syrup or sapa, 500g of walnuts, 500g of raisin previously washed and dried.
The dough should be very soft; let stand.
The next day line the trays, preferably tall and narrow, with baking paper.
Fill them halfway and place them in a hot oven.
After about an hour churn out trays and brush the top of each cake with sapa.
Return to the oven for another hour.
Check the cooking by inserting a knitting needle into the dough: if it comes out dry, the cake is ready.
Leave it in the pan until it is cold.

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›Recipe sapa bread› Cakes ›Sardinia› Recipe of Sardinian cuisine ›› sapa ›semolina› honey ›walnuts› raisins ›Sapa bread› traditional recipe of Italian cuisine ›regional cuisine› Pani 'e Saba ›typical Sardinian dish› specialty recipes Sardinian

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