The orilletas are a typical sweet produced in particular during the carnival period.
The orilletas (or in the dialectal variants of origlietas, orulletas, or urigliettas), Italianized in orillette, are a typical sweet of the Sardinian gastronomic tradition based on Sardinian durum wheat semolina, eggs, and honey.
coarse-grained Sardinian semolina flour,
The orilletas consist of a sheet of pasta cut into strips then intertwined to form floral patterns or made with pasta thicker threads, intertwined.
The same is then cut into strips of the width of about cm. 2 with the help of a pastry wheel.
The dough cut in this way is worked in such a way as to give the cake its characteristic shape.
The cake is then fried in oil, left to cool, and then be passed with honey previously prepared in a container with low walls, melted over low heat with the addition of a little water.
Inside the container, always kept on the flame to prevent condensation, are placed the orilletas that will be turned in such a way as to be covered on all sides by a thin layer of honey.
The sweet is left to cool down before being eaten and it is advisable to brush the orilletas with honey a few days before consumption.
The fried dough has a long conservation time.
The taste of the orilletas, when they have not been re-coated with honey, is similar to the one of the traditional sweets prepared in the period of carnival called chiacchere.
You can add some orange peels cut into julienne and blanched in honey.
Regional Recipe from Sardinia