I mostaccioli oristanesi sono una variante più recente di un dolce dalla tradizione molto antica. In antichità prevedeva una lievitazione che andava dai 20 ai 30 giorni ed inizialmente era concepito come “pane da viaggio”. Questo dolce si è diffuso un po’ in tutta Italia in varie versioni. Nella provincia sarda di Oristano si prepara una versione golosa e davvero irresistibile.
La realizzazione dei mostaccioli di Oristano richiede una lievitazione di 48 ore al fresco perché devono risultare molto morbidi e durano morbidi per vari giorni. Vi consigli di preparare l’impasto il venerdì per averlo pronto la domenica. Insieme alla cannella questo dolce viene reso speciale e delizioso, uno tira l’altro. In antichità la forma del dolce veniva fatta con una forma in legno che non potete trovare in commercio, infatti io li ho fatti a mano con l’aiuto del taglia-pizza.
I passaggi sono abbastanza semplici, seguiteli bene per preparare dei mostaccioli ad hoc.
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Ingredienti
Ingredienti per la glassa
Strumenti
Passaggi
Prepariamo la “linea” pesando tutti gli ingredienti e sistemandoli sul tavolo.
In una ciotola abbastanza capiente aggiungete tutti gli ingredienti secchi.
Nel frattempo fate sciogliere in acqua calda il lievito di birra.
Versate il lievito di birra nella ciotola e aggiungete piano piano mentre impastate a mano l’acqua, mi raccomando non deve essere troppa il tanto a far diventare l’impasto omogeneo e un pochino appiccicoso.
Adesso inumidite un panno, coprite l’impasto e fatelo lievitare al fresco per 48 ore. Io l’ho messo in cantina, quando inizierà a fare le bolle vorrà dire che è pronto.
Spianatelo e realizzate i rombi aiutandovi con un taglia-pizza. Sistemateli su una carta forno nella teglia e cuoceteli in forno pre-riscaldato a 180 gradi.
Quando sono pronti e si sono sfreddati preparate la glassa portando quasi a bollore l’acqua e poi versandola nella ciotola con lo zucchero vanigliato, lavorate di frusta sino a che diventa liscia e senza grumi e passatela sui mostaccioli aiutandovi con il pennello in silicone alimentare.
Lasciate asciugare la glassa e poi potete gustarli, sono buonissimi anche a colazione con il caffè.
Varianti
Potete aggiungere all’impasto dell’uvetta oppure delle gocce di cioccolato, oppure un pochino di saba (mosto di uva).
Dosi variate per porzioni
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