The “tulta di saba” is a typical dessert of Sardinian traditional cooking. Based on a traditional ingredient of our land: saba, dried fruit and raisins.
Saba is a particular grape syrup obtained from freshly prepared must; of white or red grapes, also called “cooked must”. To prepare the saba, the must is poured into a copper cauldron and reduced to one third of its initial quantity. The result is a very sweet syrup, used in fact by our ancestors as a sweetener, which is preserved very well, thanks to the sugar content and used to make many traditional sweets. Unfortunately it is increasingly rare to find this syrup, because its preparation takes a long time and the yield is modest. The period in which it is possible to find it more easily is that close to the harvests.
Ricetta Tulta di Saba
- 4 eggs
- 400 g. of sugar
- 600 g. of flour (type 00)
- 2 yeast
- 1 glass of milk (warm)
- 1 pinch of salt
- 1 glass of saba (lukewarm)
- Grated zest of a lemon
- Grated rind of an orange
- 150 g. Of raisins left to soak in warm water
- 500 g. Mixture of toasted almonds and walnuts
Put the raisins in a small container with warm water. Beat the eggs with the sugar until a frothy consistency is obtained. Add the lemon and orange zest, flour, mix and add warm milk and lard. Add the yeast and the saba, and mix well and finally add the almonds, walnuts and raisins. Turn the mixture gently with a wooden spoon. Grease a baking pan, sprinkle it with sugar and pour the mixture. Bake in preheated oven at 180 degrees for 15 minutes and then lower the temperature to 160 degrees and continue cooking for another 20-30 minutes.
This dessert is based on cooked wine, so the perfect match, unlike other classic sweets, is not with white, but with the excellent and full-bodied red.