Caschettas - Sardinia

Sunday July 22 2018
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caschettas

Sardinia »Fresh pasta and bakery products, pastry, biscuits and confectionery





"Caschettas"
tiliccas

Sardinia
Traditional products
fresh pastries and bakery products, pastries, biscuits and confectionery

  • BRIEF DESCRIPTION OF THE PRODUCT
    It presents the most varied forms (Horseshoe, ellipse, crescent, heart), the weight varies around the 16 / 17 g, the outer surface is flaky and white, the interior has a straw-yellow color, given the small quantities of saffron in it, smells like almonds.
    Ingredients: flour, water, sugar, lard, almonds, honey, saffron, grated lemon peel.
    The preparation of the filling represents the first stage of processing of the product. Before proceeding with the preparation of the mix honey, sugar, saffron and lemon peel are boiled in a pan. For a few minutes, before turning you add the almonds.
    Working the mixture thus obtained to obtain the sticks of 6 / 7 mm in diameter, and the length of 10 / 12 cm. Prepare the dough: knead the flour with sugar and lard, are carefully working the dough until you get a thin sheet from which the rectangles will be obtained with a scalloped edge. In each rectangle of dough stuffed with a stick is the system and close the extremes giving various forms (horseshoe, half-moon, ellipse); they must be put into the oven at a temperature of 160 ° C.
  • MATERIALS AND EQUIPMENT USED FOR THE SPECIFIC PREPARATION
    The entire production cycle of the product is performed manually. Mat. used: wheels to cut the dough, pan, wooden spoon, wooden rolling pin to roll the dough, wooden table, oven.
  • Traditional character, homogeneity SPREAD AND CONSISTENCY IN TIME OF PRODUCTION RULES
    Of ancient tradition, dating back to the rite in honor of St. Anthony Abbot, the occasion was used within the Mamoiadina communities prepare various sweets including caschettas to donate them to families in mourning.

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