If you love Carnival you will appreciate it even more in Sardinia, where the culinary tradition offers delicious fried desserts that are perfect as finger food.
Among the tastiest are orillettas, also known as origliettas and montagadas depending on which part of Sardinia they come from.
The common links between every variation of this recipe are the firm and stretchy semolina dough, the fact that they are fried in boiling oil, and the use of honey, which ties the ingredients together and gives extra flavour.
To prepare orillettas, start by beating the eggs and sugar in a bowl until you obtain a creamy texture. Then add the flour, semolina, yeast, brandy and diced butter. Stir energetically, and finally add the lemon zest.
Once you have a smooth, firm dough, wrap it in film and leave it in the fridge for 2 hours.
Next, work the dough with a rolling pin until you obtain a thin pastry. Cut this with a serrated cutter to obtain several strips around 30cm long and 2cm wide.
Now fold the pastry strips into an ‘accordion’ shape and put them all together.
Heat the seed oil and fry the folded pastry strips. When they are browned enough, remove them from the oil using kitchen clamps and dry them on absorbent paper.
Once they have cooled, sprinkle them with honey and serve.
- Wheat semolina 300 g
- 00 flour 200 g
- Eggs 200 g
- Arborea butter 50 g
- Sugar 30 g
- Wildflower honey 300 g
- Brandy 15 ml
- Lemon zest 30g
- Yeast 6 g
- Seed oil 300 ml