Pane di sapa - Pani 'e Saba

Pane di sapa

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Cooking Recipes (Sardinia - Italy)


Ingredients:

• semolina
• water
• sugar
• honey
• orange peel
• fennel seeds
• Sapa
• walnuts
• raisins

Preparation:
Per kg of flour to prepare a syrup with a pint of water, 400g sugar, 200g of honey, a good handful of fennel seeds, orange peel 150g removed by warm water and squeeze.
Boil for 20 minutes and let cool.
Mix the flour with salted water, kneaded and put into a large bowl.
Pour syrup gradually cold or Sapa, walnuts 500g, 500g raisins previously washed and dried.
The dough should be very soft, allow to rest.
The next day, line the baking sheets, preferably tall and narrow, with baking paper.
Fill up in half and insert them into the hot oven.
After an hour, bake pans and brush the surface of each cake with Sapa.
Put in the oven for another hour.
Check the cooking in the pasta sticking a knitting needle: If you dry out, the dessert is ready.
Let the pan until it is cold.