Ingredients for 8 people:
- 1/2 kg of chickpeas
- 300 g of honey
- 100 g of sugar
- grated zest of two oranges
- a sachet of Saporita
- a bag of “treggera”, colored balls or sprinkles
- a bag of powdered sugar
Preparation:
The typical sweet of the religious holidays in the Sarrabus area is a delicacy that requires careful preparation. To start, you need to soak the chickpeas in hot water the night before, shaking them frequently and changing the water two or three times.
Once softened, the chickpeas are cooked for an hour and then drained. Subsequently, they are passed through a sieve with large holes or crushed by hand to obtain a smooth consistency, but also leaving grainy parts of the product that must be perceived during tasting.
In a slow fire pan, put the honey and melt the sugar. Add the grated zest of the oranges and the tasty one, mixing carefully. Then add the previously ground chickpeas and brown the mixture, stirring constantly but gently to prevent it from sticking to the bottom.
Once the chickpea mixture is golden brown, remove it from the heat and place it in the fridge in a container of the desired shape.
Finally, on the cold dessert, just before serving, the surface is then dusted with icing sugar to give it an even more inviting appearance and the presentation is completed by adding the “treggera”, the classic colored balls for decorating desserts, which give a touch of elegance to dessert.
This rare and delicious sweet is ready to be enjoyed on local holidays, wowing everyone with its age-old flavor and irresistible with its charming presentation. To complete this dessert in a perfect way, don’t forget to accompany it with a sweet and fragrant white wine such as a Cagliari DOC Moscato or a Malvasia di Bosa DOC, which with their intense fragrances of almonds and citrus fruits go perfectly with this ancient delicacy, creating a pleasant explosion of flavours.