Sardinian sweets: pardulas, typical Easter recipe

Sardinian sweets for Easter: the pardulas

During the Easter in Sardinia, the most typical Sardinian sweets are the so-called pardulas: delicious and delicate little pies, stuffed with a filling of ricotta cheese or cheese, depending on your tastes.

These little pies, as other typical Sardinian sweets, have different names depending on the specific area where they are prepared: they are called pardulas in the South West Sardinia, “casadinas” in Nuoro, “casgiaddina” in Sassari and in Logudoro.

Ingredients for 4 persons:

  • 250g ground semolina;
  • 50g of lard;
  • salt;
  • 500g of ricotta cheese;
  • 100g sugar;
  • 1 egg;
  • 1 egg white;
  • 1 yolk;
  • 1 packet of saffron;
  • grated rind of ½ lemon;
  • sugar for the garnish.

Preparation: mix flour, lard, salt and egg white until you have a smooth paste, then cover it with a bowl and let it rest for about 3 hours; mix together ricotta cheese, sugar, egg, yolk, saffron and lemon rind; roll out the dough previously prepared and cut out circles of 10cm in diameter; in each circle put a little bit of stuffing and “pinch” the edges of the dough so that they will take the form of a small basket; get in shape at 180 °C for about twenty minutes.

After the cooking time, the last operation is to garnish the pardulas with icing sugar. And now you just have to taste the most typical Sardinian sweet prepared on the occasion of Easter.


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