Sa Panischedda

Pour the sapa of prickly pears in a large pot and bring to a boil over medium heatWait until the liquid begins to boil evenly before proceeding: the surface should show a clear boil, but without reducing excessively.

Pour the durum wheat semolina end sprinkling in gradually in the sapa boiling, stirring immediately with a wooden spoon to avoid lumps. Continue stirring for about 30 minutes, maintaining a constant cooking temperature, until the mixture it becomes dense and homogeneous.

Join the espresso cup of sweetened coffee to the mixture Once cooked, mix thoroughly to distribute it. Continue mixing until you obtain a uniform, dark, and fragrant mixture, without leaving any liquid or lumpy areas. durum wheat semolina do not mix.

Transfer the dough and let it cool completely before adding the other ingredients. Make sure it's cool in the center as well: only then can it accommodate the brown flour, dried fruit, orange peel, and cinnamon without altering its consistency or aroma.

Add the dried and thinly sliced ​​orange peel, the ziki flour, the mixed dried fruit and the cinnamon. Work the mixture until they are evenly distributed: the dough must be compact, malleable and rich in visible elements.

Wet your hands in the sapa Shape the dough into oval or round rolls. Work gently to keep the shapes compact and even, then decorate each piece with a few flaked almonds on the surface.

Arrange the panischedde and bake them at 140-150°C (302°F). Bake at the recommended temperature until the surface appears dry and the shape remains firm. Avoid overcooking, which could cause the exterior to become too hard.

Let the panischedde settle, then slice them with a knife. Serve them on lemon leaves, as directed in the recipe, so as to present the rolls neatly and highlight their firm structure and the dried fruit.