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Sardinia
An island of contrasts, which has preserved its ancestral, diversified gastronomic culture. Cuisine between sea and mountain.
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| MUSTAZZOLUS - oldest cake in Sardinia |
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A cake made from concentrated wort, wheat flour, yeast and sugar… Certainly the oldest cake in Sardinia. In the form of a lozenge, it was reserved for rituals involving the Goddess of the Mediterranean, for which it's form is a stylised representation. |
INGREDIENTS: |
For 4 persons:
700 g - Sugar
700 g - flour
30 g – brewer's yeast
Zest of a lemon
1 cinnamon stick |
DEVARATION: |
Dilute the brewer's yeast in a glass of warm water. Mix with the flour and add a little water. Kneed until a soft dough is created. Leave to rest until it has risen.
Once the dough has risen, re-kneed the dough, adding the sugar, cinnamon (powdered) and the zest of a lemon. Kneed once more, energetically. Leave under a clean, dry cloth for two days.
Take your dough and spread it over a floured worktop. It must not be too thick. Cut into lozenge shapes of 6 to 7 cm. You can also use a small mould to get regular shapes. Coat with butter and cook in the oven at 150 – 170°C (Gas Mark 5-6).
Remove from the oven as soon as they become lightly browned (golden).
How to make this cake recipe even more special?
To improve the appearance of these little biscuits, whilst 'spicing up' their taste, add a delicately perfumed glaze. Melt 300 g of sugar over a low heat in a little water and add a little orange liqueur or orange water. Delicately paint this preparation onto the biscuits as they are removed from the oven. |
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| | | | Milan gastronomy : Subtle cookery allying tradition and modernity |
| | Venice : a culinary tradition shaped by water, history and travel |
| | Rome : a gastronomic culture which matches the magnificence of the city itself. |
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