SAS pardulas: original Sardinian recipe of pardules, delicious ricotta-based treats. The filling is set in a crispy pastry called 'purple pasta'. Whoever tries will surely love them because they are sweet, fluffy, golose. Pardules are a traditional recipe, brought to the island in different variations, one of which is based on fresh sheep cheese and raisins (casadinas), very good though less delicate (sooner or later I also make this version which includes the final frying in lard). Are perfect for breakfast and your kids will love. The original recipe of pardulas is very simple to prepare, as well as the forming phase.
When you go on holiday to Sardinia, I advise you to go into any bakery and try them: attention to the too swollen and heavy pardules, because sometimes flour and yeast are added to the filling, although they are not provided in the original Sardinian recipe of sas pardulas. I'm one of my favorite Sardinian sweets along with Macaroons. And to the wonderful SEADAS, cheese stuffed and seasoned with honey, that I love above all things.
Is, if you love Sardinian cuisine (you know I'm at home on the island because Gianluca is from Cagliari), have a look at all my SARDINIAN RECIPES. Many are recipes from my mother-in-law's family, especially sweets like CHEESE CAKE AND SAFFRON (on my YouTube channel also find the VIDEO RECIPE). While others I experienced them after trying them. Have a good day!
SAS PARDULAS: ORIGINAL SARDINIAN RECIPEPrint This
- 200 grams of semolina
- 200 grams of flour 00
- 500 grams of ricotta cheese
- 150 grams of caster sugar
- 50 grams of lard
- three egg yolks
- grated rind of 1 lemon
- grated rind of an orange
- a pinch of salt
- some saffron dissolved in no pistil hot milk
For the base: knead the flour and the flour with the butter (or lard), a pinch of salt and lots of hot water how much needed to obtain a homogeneous mixture. Knead for a few minutes, until it becomes smooth and elastic. Form a loaf and wrap it in plastic wrap, then let it rest at room temperature for at least 30 minutes.
For the filling: mix in a bowl the ricotta with the eggs, sugar, Saffron dissolved in milk, and the zest of citrus fruits. Preheat the oven to 170 degrees. The dough thinly and derive, using a pasta Cup, cut out 6-8 cm diameter disks. Arrange in the center of each pastry a spoonful of filling and fold the edges of the dough for five or six points, using your fingers, so you get the Recycle Bins.
The pardule are ready for cooking. Arrange the pardulas on a baking tray lined with parchment paper, brush with a little’ egg yolk slightly beaten and bake for thirty minutes. Cool sweets, Sprinkle with icing sugar and serve.
THE PAIRING: Unite symbolically the sweets of Sardinia and the Sicilian wines with this Moscato di Pantelleria Dop. It is produced with Zibibbo grapes (vineyards up to 100 years of age) from the cellar Donnafugata. The wine is called “Kabir": its scents are citrus orange blossom flowers and herbs, the taste is fresh, enveloping.