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🤗 Hello everyone, here I am back with an amazing Sardinian recipe: the famous pabassinas di Cuglieri in the shape of bananas, called “bananine sarde” or “Austriacos” and perfect as desserts for the feast of All Saints. Many of you were asking me to do the video recipe and finally here it is. I really hope you will be pleased. The procedure is similar to that of the tiliccas without sapa that I proposed to you some time ago. Let's say that in addition to the shape the filling changes slightly but the goodness and softness remain unchanged. Amazing !!! 😍 You will make a great impression. A hug! ♡ #Sardinia #Recipe #foryou ♥ USEFUL TIPS FOR YOU ⬇⬇⬇ ♥ 🍽 Also read these recipes: ⬇➡️⬇ Eggless Pumpkin Zeppole, Very Soft and Very Easy Pancakes that will be snapped up immediately. ⬇ Printable recipe here ⬇🎃:
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📝 INGREDIENTS for the violada pasta:
✔️ 280 gr of re-milled durum wheat semolina
✔️ 130 grams of warm water
✔️ 40 grams of lard
📝 INGREDIENTS for the filling:
✔️ 100 gr of almonds
✔️ 80 gr of walnuts
✔️ 100 gr of hazelnuts
✔️ 80 gr of raisins
✔️ half a teaspoon of cinnamon
✔️ the grated rind of an organic lemon (edible rind, untreated)
✔️ 140 ml of water
✔️ 200 grams of sugar
✔️ 1 - 2 tablespoons of re-milled durum wheat semolina
📝 INGREDIENTS for the glaze:
✔️ 125 grams of powdered sugar
✔️ 1 heaped tablespoon of water
♨ COOKING:
✔️ 10 - 12 minutes at 170 °
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