They are called Blue Zones, they identify the parts of the world where it is possible to live happy and long
and there are very few of them: the Greek islet Icaria and the Japanese Okinawa, the Nicoya peninsula in Costa Rica and the community in Loma Linda in California,
but above all our Sardinia .
In this special island in the center of the Mediterranean sea, there are magical corners where the inhabitants arrive and often pass easily
the milestone of 100 years.
It will be the sea and mountain air, the favorable combination of the climate,
the traditional social structure, but various studies argue that the longevity of the Sardinian people can certainly be traced back
in addition to an appropriate lifestyle, a diet based mainly on the Sardinian-Mediterranean one.
In Sardinia, life has more taste
And it is precisely on a journey to discover our flavors that we want to accompany you, to introduce you to the precious foods of our tradition ...
Fried Pecorino Bites
These fried pecorino cheese bites are delightful little balls of pecorino cheese,
golden and crispy on the outside thanks to the frying, and soft and gooey on the inside.
They are served on a creamy bed of pecorino cheese, which enriches the dish with an intense dairy flavor.
The dish is completed with crispy chips of guanciale, adding a pleasant savory note and a crunchy texture that
contrasts perfectly with the creaminess of the cheese.
A combination of flavors and textures that is perfect for cheese lovers and those who enjoy bold tastes.
INGREDIENTS:
• 100g young pecorino
• 40g egg white
• 1g saffron powder
• 700ml peanut oil
• 300g ricotta
• 60ml fresh cream or whole milk
• 80g finely sliced guanciale
• Salt and white pepper to taste
PREPARATION:
Combine the egg white and saffron and emulsify them.
Add the emulsified mixture to the pecorino and work the mixture until it reaches a structured, thick consistency.
Form 20/25g bite-sized portions (calculate 3 per person) and refrigerate for at least 30 minutes.
Fry at 155/160°C for 90 seconds, or until golden.
Whip the ricotta with the cream or milk, salt, and pepper to make a smooth, creamy consistency.
Transfer the cream to a pastry bag without a nozzle.
Thinly slice the guanciale and grill it until crispy.
On a flat plate, pipe small dots of ricotta cream.
Place the pecorino bites on the cream and add a dot of cream on top.
Top with a guanciale chip and serve.nire albume e zafferano ed emulsionarli.
crispy culurgiones
The "Crispy Culurgiones" are a creative reinterpretation of a classic dish from Sardinian cuisine.
The preparation begins with culurgiones, typical Sardinian half-moon-shaped dumplings,
usually stuffed with a mixture of potatoes, pecorino cheese, and mint.
In this version, the culurgiones are fried until they achieve a golden, crispy texture,
adding a touch of crunch and a slightly toasted flavor.
The crispy culurgiones are then placed on a velvety bed of pecorino cream, giving the dish a rich depth
and contrasting textures between the crunch of the outer layer and the creaminess of the cheese.
The presentation is enhanced by dollops of pecorino cream, adding further softness and flavor intensity.
Finally, the dish is completed with crispy guanciale chips, providing a savory note and a smoky aroma,
enhancing the flavors and adding a visually appealing element.
This dish strikes a perfect balance between tradition and innovation,
capable of surprising with its combination of flavors and textures.
INGREDIENTS:
• 12 pcs. Culurgiones
• Water as needed
• Peanut oil as needed (for frying)
• 200 g freshly grated pecorino cheese
• 100 ml whole milk
• 100 ml fresh liquid cream
• 120 g guanciale
• 1 g powdered saffron
PREPARATION:
Blanch the culurgiones for 3 minutes, then drain and dry them.
Fry them at 160°C until golden. Finely slice the guanciale, grill it gently, and then pat it dry.
Prepare the saffron cream: Simmer the milk with the cream, then add the saffron and mix.
Remove from heat, add the pecorino to the saffron cream, and blend with a mixer.
Transfer the mixture into a piping bag without a nozzle.
On a flat plate, use the piping bag to create 3 dollops of saffron and pecorino cream.
Place the fried culurgione on top of the cream dollop.
Create a small dollop of cream on top of the culurgiones and place a guanciale chip at the end.
Garnish as desired with small edible flowers.
fregola with squid Ink and seafood
Fregola with seafood is a classic Sardinian dish.
Fregola (or fregula) is a type of dry pasta very similar to couscous,
primarily made in Cagliari, Oristano, and the Campidano region.
The durum wheat semolina is hand-rolled and rubbed until small, irregular spheres are formed.
The natural drying and toasting process gives it a distinctive flavor.
In this recipe, squid ink fregola is used.
INGREDIENTS:
• 360g squid ink fregola
• 200g mussels
• 50g clams
• 100g squid
• 50g shrimp tails
• 1 glass of Vermentino white wine
• Garlic, parsley, sakura
• Cream cheese
• Sardinian extra virgin olive oil
• For the fish stock: water, onion, carrot, celery, and mixed fish (cleaned)
• Bottarga of mullet to taste
PREPARATION:
Prepare a fish stock: clean the onions and carrots, and place
the vegetables in warm water.
Add the cleaned fish and bring to a boil.
After about 10 minutes, skim off any impurities and let it boil for another 20 minutes.
Filter with a fine mesh strainer.
In a pot, heat the oil and sauté the chopped shallots and garlic.
Add the fregola and toast it.
Deglaze with Vermentino and then add the fish stock.
Sequentially add the squid, shrimp, mussels, and clams. Continue stirring.
Plate and add drops of cream cheese, grated bottarga,
and garnish with mussels, shrimp tartare, parsley, and sakura.
malloreddus with four cheeses
and crispy guanciale
Malloreddus with four cheeses is a rich and flavorful variation of this traditional Sardinian dish.
The gnocchetti sardi are coated with a dense, enveloping cream made from pecorino,
goat cheese, blue cheese, and soft saffron pecorino.
Each cheese brings a unique flavor: the pecorino adds an intense and bold taste,
the goat cheese provides a slightly tangy note, the blue cheese contributes with its pungent
and aromatic character, while the crispy guanciale on top adds a touch of saltiness and irresistible texture
that contrasts with the creamy sauce. This dish is a perfect choice for those who love strong, traditional flavors.
INGREDIENTS:
• 500g malloreddus
• 50g aged pecorino
• 50g saffron pecorino
• 50g goat cheese
• 50g blue cheese
• 50ml whole milk
• 1 knob of butter
• 20g crispy guanciale
• Salt to taste
PREPARATION:
Cut the cheeses into cubes. In a small saucepan, melt the butter with the milk over low heat,
stirring constantly with a whisk.
Add all the cheeses and melt them over low heat.
Add a pinch of salt and pepper.
Once the mixture becomes creamy and velvety, remove from heat.
Thinly slice the guanciale and crisp it in the oven.
In a pot, bring water to a boil, salt it, and cook the malloreddus for 10 minutes.
Drain and toss the pasta in the cheese sauce for 5 minutes.
Plate the pasta with the crispy guanciale and pecorino crisps.
sardinian Gnocchetti with lamb ragu
and pecorino Fiore Sardo DOP
A specialty that encapsulates the authentic flavors of Sardinia.
Sardinian gnocchetti (also called malloreddus) are small, shell-shaped pasta, perfect for holding the sauce.
The lamb ragu is made with tender, juicy lamb cooked slowly with tomatoes, onion, carrots, celery,
and enriched with aromatic herbs like rosemary and myrtle, creating a deep, flavorful taste.
The dish is completed with crisp Pecorino Fiore Sardo DOP wafers,
a hard Sardinian cheese with an intense, slightly smoky flavor.
These crispy wafers, made by melting the pecorino and letting it solidify,
offer a textural contrast and a savory touch that enhances the ragu.
This dish is a journey through the scents and flavors of traditional Sardinian cuisine—rich and genuine.
INGREDIENTS:
• 500g gnocchetti sardi
• 300g lamb
• Onion, shallots
• Garlic
• Celery, carrots
• 500g tomato sauce
• Basil
• Vermentino white wine and Cannonau red wine
• Sardinian extra virgin olive oil
• Pecorino Fiore Sardo DOP crisps
• Salt to taste
PREPARATION:
Marinate the lamb, cut into pieces, for 24 hours with Vermentino white wine,
Cannonau red wine, carrots, onions, and celery.
After marinating, drain the lamb well and chop it finely.
Prepare a sauce with oil, chopped onions, shallots, tomato sauce, and basil.
Add the lamb and cook for 20 minutes. Add salt to taste.
Bring water to a boil, salt it, and cook the gnocchetti for 5 minutes.
Drain and toss the pasta in the sauce for 10 minutes.
Plate with the Pecorino Fiore Sardo DOP crisps.
slow-cooked sardinian piglet with potatoes
Roast piglet (porcetto) is a symbolic dish of Sardinian culinary tradition.
The piglet (or suckling pig) is slowly cooked for several hours, usually in the oven or on the spit,
to make the meat tender and succulent while the skin (cotenna) becomes crispy and golden.
Slow cooking allows the meat to absorb the flavors of aromatic herbs like myrtle and rosemary, which are used for seasoning.
Roasted or cooked together with the piglet, the new potatoes absorb its juices, enhancing their flavor.
The potatoes become soft inside and golden outside, creating a perfect balance of flavors and textures.
This dish celebrates the authenticity of Sardinian cuisine,
with simple ingredients and a preparation that highlights their natural qualities.
INGREDIENTI :
• 700g piglet belly
• 50g pecorino cream
• 500g celery, carrots, onions
• 400g new potatoes
• Myrtle salt to taste
• Cannonau red wine to taste
• Salt and pepper to taste
• Sardinian spices to taste
• 20g cornstarch
• 1 garlic clove
• Sardinian extra virgin olive oil
PREPARATION
Marinate the piglet belly in a container with Cannonau wine, celery, carrots, and onions for 2 hours under vacuum.
Wash the potatoes and roast them whole in the oven with oil, chopped garlic, and spices for about 20 minutes.
Roast the piglet belly in the oven at 100°C for 7 hours after scoring the skin.
After cooking, remove the piglet from the vacuum and roast it in the oven at 200°C for 30 minutes.
Prepare the Cannonau reduction by blending some of the marinated vegetables with cornstarch.
Plate the piglet with the reduction, pecorino cream, and potatoes.
Sardinian lamb IGP with new potatoes,
cardoons, and Vermentino reduction
Sardinian Lamb IGP with new potatoes, cardoons, and Vermentino reduction
is an elegant dish that highlights the culinary excellence of Sardinia.
The Sardinian lamb, known for its tenderness and delicate flavor, is cooked until it is soft and juicy, often seasoned
with aromatic herbs like myrtle and rosemary.
The roasted new potatoes, with their sweet taste and creamy texture, complement the lamb, creating a perfect balance.
The dish is completed with cardoons, which have a slightly bitter,
earthy flavor that adds a rustic note, and a reduction of Vermentino.
This reduction, made from the typical Sardinian white wine, has a delicate yet aromatic taste,
with fruity and floral notes that enhance and bind all the elements together.
The result is an elegant and balanced dish that captures the scents and flavors of Sardinia in every bite.
INGREDIENTS:
• 800 gr boneless lamb
• 50 gr cardoons in oil
• Onion, shallot, garlic
• 400 gr new potatoes
• Basil
• Salt and pepper to taste
• Spices to taste
• Carrots, celery
• Vermentino white wine
• 20 gr cornstarch
• Pitted olives
• Sardinian extra virgin olive oil
PREPARAZIONE:
Marinate the boneless lamb, cut into pieces, for 2 hours with Sardinian Vermentino wine,
carrots, onions, and celery. Drain well and chop (everything should be done by hand).
Drain the lamb and cook it in the oven, vacuum-sealed, at 100°C,
with all the marinating ingredients for 6 hours.
Once cooked, remove from the vacuum bag and place the lamb in a preheated
oven at 180°C for 5 minutes on grill mode or whole oven heat.
Prepare the Vermentino reduction by blending part of the marinated vegetables with cornstarch.
Pass it through a chinois strainer.
Wash the potatoes, cut them into pieces, and roast them in the oven at 180°C
with oil, garlic, and spices for about 20 minutes.
Plate the lamb with a base of Vermentino reduction,
add the cardoons in oil, pitted olives, and the roasted potatoes.
Garnish with a sprig of myrtle or another decoration.
Panada with eggplant ragù
and grilled guanciale
This dish features a tasty panada (a Sardinian stuffed pastry made with semolina and lard)
filled with Sardinian pork, which is fried to create a crispy golden crust.
The filling is flavorful and juicy, perfectly paired with the external accompaniment: a ragù of purple eggplant,
which is soft and slightly sweet,and pieces of grilled guanciale, adding a smoky, intense note.
The contrast between the crispy panada and the creamy ragù, enriched with the saltiness
of the guanciale, makes this dish both flavorful and well-balanced.
INGREDIENTI:
• 4 pieces of panada (Sardinian meat-filled pastry with
semolina and lard, stuffed with Sardinian pork)
• 4 long purple eggplants
• 60 gr mint60 gr basil
• 20 gr chili pepper
• 600 gr cherry tomatoes
• 200 gr tomato pulp120 ml extra virgin olive oil
• 200 ml peanut oil
• 160 gr guanciale
• 1 garlic clove
• 60 gr parsley
• 160 ml sparkling water
• Salt and white pepper to taste
PREPARAZIONE:
Fry the panada from frozen at 160°C until golden brown.
In a small saucepan, add salt and a bit of oil, then fill with sparkling water and bring to a boil.
Insert the tomatoes, previously scored in an "X" and cooked for 1-2 minutes.
Remove the skin and cut the tomatoes into wedges.
Wash, dry, and cut the eggplant into brunoise, then fry them at 160°C until golden brown.
In a pot, add salt, oil, garlic (left whole), and chili pepper.
Over medium heat, add the chopped tomatoes, tomato pulp, basil, parsley, and sparkling water.
Increase the heat and after 5-7 minutes, add the eggplant and lower the heat.
Cook for 2 more minutes and turn off the heat. Add basil and mint.
Grill the guanciale (or cook it in a hot pan) on both sides, adding a little water, then remove from the heat.
On a plate, place the eggplant ragù, then the panada on top, and the grilled guanciale in the center.
Top with more ragù and pieces of fresh basil and mint.
Panada with vegetables and bottarga,
with mediterranean pesto
The Panada with vegetables and bottarga is a reinterpretation of the traditional Sardinian panada,
filled with vegetables (artichokes and potatoes) and a refined touch of bottarga.
The panada is fried to create a crispy golden crust that encloses a savory vegetable filling.
The dish is paired with Mediterranean pesto, which is enriched with grated bottarga, lending the pesto a distinct sea flavor.
This pesto is used as both a base for the plate and to coat the panada,
which is then garnished with thin slices of bottarga, adding an elegant and flavorful touch.
The contrast between the crispiness of the panada, the creaminess of the pesto,
and the intense taste of the bottarga makes this dish balanced and full of Mediterranean flavors.
INGREDIENTS:
• 4 pieces of panada with vegetables
(Sardinian pastry filled with potatoes and artichokes)
• 80 gr grated bottarga
• 60 gr bottarga petals
• 120 gr parsley
• 120 gr arugula
• 40 gr basil
• 40 gr lemon thyme
• 160 ml extra virgin olive oil
• 300 ml peanut oil
• 60 gr Sardinian almonds
• 200 gr white onion
• 120 ml fresh cream
• Juice of 1 lemon
• 100 ml sparkling water
• Salt and pepper to taste
PREPARATION
Fry the panada from frozen at 160°C until golden brown.
For the Mediterranean pesto: In a small pan, cook the chopped onion with the cream and bring to a simmer.
In a food processor, combine the whole parsley, arugula, salt, pepper, thyme, basil,
almonds, olive oil, peanut oil, sparkling water, lemon juice, and blend.
Add the grated bottarga and blend again.
Slice the bottarga into very thin petals.
On a flat plate, make splashes of Mediterranean pesto and place the panada on top.
Coat the panada with the pesto and bottarga petals.
Pecorino semifreddo with berries
The pecorino semifreddo with berries is an original and refined dessert that combines
the intense flavor of pecorino cheese with the sweetness of forest fruits.
At the base of the dessert is a soft biscuit, made with eggs, flour, sugar, butter,
and flavored with orange and lemon zest, which add a refreshing, citrusy aroma.
The creamy part of the semifreddo is made by blending pecorino cream with gelatin, sugar,
and more citrus zest to achieve a silky consistency, balancing the bold cheese flavor with the fresh citrus notes.
The dessert is served with a berry purée that adds a touch of acidity and brightness,
balancing the richness of the pecorino and harmonizing the flavors.
The result is a surprising and well-balanced semifreddo, perfect for those who seek a sophisticated,
Mediterranean-flavored dessert.
INGREDIENTS:
• 450 gr pecorino cream
• 100 gr pastry cream
• 50 gr sugar
• 1 egg
• 4 gr gelatin
• Orange and lemon zest to taste
• Berry purée
FOR THE BISCUIT:
• 2 eggs
• 300 gr flour
• 200 gr butter
• 80 gr sugar
• Orange and lemon zest to taste
PREPARATION:
Prepare the biscuit by combining eggs, flour, sugar, butter, and the grated zest of lemon and orange.
Let it rest in the fridge for 30 minutes. Roll out the dough and bake for 50 minutes at 170°C.
Once baked, crumble the biscuit, add melted butter, mix well, and let rest for about an hour.
Meanwhile, add the gelatin, sugar, and orange and lemon zest to the pecorino cream and blend well.
Let it rest in the fridge for 30 minutes.
Using a cookie cutter, make a biscuit base about 1 cm thick, place the pecorino cream on top, and refrigerate again.
Serve the semifreddo with a berry purée.
fregola with seafood
The fregola with seafood is a classically Sardinian recipe; fregola or fregula is a dry pasta very similar to couscous
made mainly in Cagliari, Oristano and Campidano.
The durum wheat semolina is worked by hand by rubbing until small irregular spheres are obtained;
the flavor is characteristic and due to the natural drying and roasting of the pasta.
Ingredients for 4 people:
• 250 gr. of Sardinian fregola
• 1 kg. seafood (mussels, clams, cockles)
• 10/12 cherry tomatoes (cherry or piccadilly)
• 1 glass of vegetable broth
• 1 clove of garlic
• chili pepper
• chopped parsley
• extra virgin olive oil
• salt
PREPARATION:
Put the clams in a bowl, cover them with salted water and let them drain for at least 2 hours. Meanwhile, clean the mussels.
Put two pans on the heat with a few tablespoons of oil and a clove of garlic each and pour the clams in one and the mussels in the other.
Cover both with the lid and let the shellfish open. Once cooked, shell more than half of them, leaving the others with the shell. The cooking water
it should be filtered with a fine mesh strainer and set aside.
In a saucepan, put 4 tablespoons of oil and the chilli; when the oil is hot, add the chopped tomatoes and the fregola.
Deglaze everything with a white wine and a little water from the shellfish cooking.
Mix well and cook for a couple of minutes, then pour a little vegetable broth into the pot and cook.
When there are more or less 5 minutes at the end of cooking, put the shelled molluscs in the pot with the fregola.
Once ready, season the fregola with chopped fresh parsley and place the mussels and clams with their shells on each plate.
frattau bread
Frattau Bread is one of the typical poor dishes of traditional Sardinian cuisine.
The main ingredient of this dish is carasau bread, a very thin and crunchy bread spread throughout the island.
The pieces of bread are simply dipped in broth and seasoned with tomato sauce and grated pecorino cheese,
creating layers and, on top, it is completed with a poached egg that enriches the genuine and intense taste of this recipe.
INGREDIENTS for 4 people:
• 12 sheets of carasau bread
• 4 eggs
• 500 g puree made with Campidano cherry tomatoes
• 1/2 onion
• 30 g of DOP Sardinian Extra Virgin Olive Oil
• 10 gr. White wine vinegar
• meat broth to taste
• Grated Pecorino Sardo DOP to taste
• Salt to taste
PREPARATION:
Break each sheet of carasau bread into 3-4 parts.
Peel and chop the onion, brown it in the oil, blend with the white wine and let it evaporate.
Add the tomato puree, add salt and cook for about 20 minutes.
Prepare the poached eggs by pouring water into a large pan, turn on a moderate heat, add the vinegar and a pinch of salt.
and when the water starts to boil, lower the heat.
With a whip always mix in the same direction to create a vortex.
Break one egg at a time into a small bowl and gently pour it into the center of the vortex.
Let the egg cook for 2 minutes and then drain it with the help of a slotted spoon.
Wet the pieces of carasau bread in the hot broth and put the sheets back on the plate.
Season the bread with a few spoonfuls of sauce and sprinkle with pecorino. Continue in the same way with the other two sheets of bread
and finish with a layer of sauce and pecorino cheese in the center of which you will place the poached egg.
campidano's malloreddus
A recipe originating from the Campidano region - the largest plain in Sardinia -
but now widespread throughout the island: Sardinian dumplings (malloreddus), made with durum wheat semolina and water, are seasoned
with a of tomato enriched with sausage and Sardinian pecorino and have a distinctive and decisive taste.
INGREDIENTS for 4 people:
• 400 g of malloreddus
• 300 g of sausage
• 200 g of fresh Pecorino Sardo
• 300 g of passata made with Campidano cherry tomatoes
• 1/2 onion
• 30 g of DOP Sardinian Extra Virgin Olive Oil
• Salt to taste.
• a pinch of SARDINIA DOP Saffron
PREPARATION:
Peel and finely chop the onion then leave it to dry slowly in a pan together with the oil.
In the meantime, peel the sausage, crumble it coarsely with your hands and add it to the fried onion.
Brown it for 15 minutes over high heat, stirring often and then add the tomato sauce and a pinch of saffron.
Stir again and cover with a lid, leaving it to cook for about an hour and season with salt.
When the sauce is ready, cook the malloreddus in plenty of boiling salted water. Grate the pecorino in a bowl and add a ladle of water
cooking the pasta, blend with a blender until you get a smooth cream.
Drain the malloreddus and add them to the sausage sauce directly in the pan, stir and finally add the pecorino cream.
Stir well and serve the malloreddus still hot.
lamb with artichokes
A grandmother's dish that needs slow and patient cooking. The taste of lamb meat is enhanced by Sardinian spiny artichokes.
INGREDIENTS for 4 people:
• 600 g of lamb of Sardinia PGI cut into large pieces
• 7 Sardinian PDO spiny artichokes
• 2 cloves of garlic
• 40 g of Sardinian PDO Extra Virgin Olive Oil
• parsley to taste
• Salt to taste.
PREPARATION:
In a large pan, heat a few spoonfuls of extra virgin olive oil and fry the garlic over high heat.
After making it brown, remove it and add the chunks of lamb.
Add salt and stir everything, so that the meat is colored a little. Continue cooking over low heat and cover with the lid.
In the meantime that the meat is cooking, clean the artichokes, removing the hardest leaves and tips, and cut each head into large slices.
Add them to the meat, along with a little fresh chopped parsley and more salt to taste, when this is already well under way with cooking.
(you will see the meat begin to detach from the bone), that is, after at least 25 minutes.
Continue cooking for another 15-20 minutes, until the artichokes are cooked too.
"ghisatu" from red ox of montiferru
A delicacy of our land for those who love meat with a name of Catalan origin (guisado).
The island version of this stew, aromatic and tasty, sees the protagonist, in addition to the delicate meat raised in the Montiferru,
cannanau wine used to deglaze during cooking, but also ideal to use for marinating, which gives the meat
softness and enhances the flavors.
INGREDIENTS for 4 people:
• 1 kg of Montiferru red ox meat
• 1 clove of garlic
• 1 carrot and 1 onion
• 50 g of Sardinian Extra Virgin Olive Oil
• 500 g of peeled and seeded Campidano tomatoes
• 1/2 glass of Cannonau di Sardegna DOC wine
• parsley to taste
• Salt and Pepper To Taste.
PREPARATION:
Cut the red beef pulp into large pieces, fry it in olive oil with chopped onions, carrot and Sardinian garlic.
Deglaze with half a glass of red wine, cook slowly adding some meat broth.
Let the cooking liquid evaporate and add the tomato pulp. Season with salt, pepper, a bay leaf and a sprig of parsley.
Cook for another ten minutes. Traditionally, maccarrones de ferrittu, a fresh pasta made by twisting it on a knitting needle, is shared with the sauce.
Today Sardinian gnocchetti or bucatini can replace it.
Su Ghisadu is served as a main course, accompanied by a glass of Bovale.
pardulas (ricottelle) with saffron
Among the most popular and loved Sardinian sweets there are certainly the ricotta pardulas, also called pardule.
These are delicious sweets made with sheep ricotta, lemon zest and saffron with a crunchy shell of dough.
They are usually prepared during the Easter period but nothing prevents them from being enjoyed at any time of the year.
INGREDIENTS for 4 people:
• 100 g of durum wheat semolina flour
• 100 g of flour 00
• 100 ml of water
• 1 teaspoon of lard
• 1 pinch of salt
• 250 g of sheep ricotta
• 1 egg yolk
• 6 tablespoons of powdered sugar
• 50 g of flour 00
• zest of 1 lemon
• honey (optional)
• 1/2 sachet of Saffron of Sardinia DOP
PREPARATION:
Place the ricotta from the night before to drain. mix the two flours and a pinch of salt.
Divide the yolk from the egg white and pour the egg white over the flours (keep the yolk for the filling). Add the lard and half of the warm water (50 ml) to the flour.
Begin to knead everything with a fork, adding the remaining water a little at a time until the dough is smooth and uniform.
Work it on the pastry board and then let it rest for 20 minutes under a cloth. Prepare the filling: work the yolk with the sugar and lemon zest.
Add the ricotta sifted through a sieve or passed with a potato masher, the saffron powder, a pinch of salt.
Add the sifted flour and work everything well with a spoon.
Now roll out the pastry not too finely using a pasta machine or a rolling pin. Cut circles with a diameter of 8 cm.
Take 2 teaspoons of filling and, rolling it between the palms of your hands, form balls.
Place them in the center of the puff pastry discs and close them at the edges by pricking them with your fingertips.
Place the pardulas on a baking sheet. Preheat the oven to 160 ° C. Bake the cakes in a hot oven and cook for at least 30 minutes.
