📝 About This Recipe
Transport yourself to the rugged shores of Sardinia with these traditional Easter pastries, known locally as 'Is Pardulas.' These delicate, star-shaped treats feature a thin, crisp semolina crust cradling a luscious, golden heart of citrus-scented ricotta and precious saffron. They offer a perfect balance of creamy dairy and aromatic zest, capturing the essence of Mediterranean spring in every bite.
🥗 Ingredients
The Pasta Violata (Dough)
- 250 grams Semola Rimacinata (Fine Durum Wheat Flour) (plus extra for dusting)
- 50 grams Lard (Strutto) or High-Quality Butter (at room temperature)
- 120 ml Warm Water (approximate, adjust as needed)
- 1 pinch Fine Sea Salt
The Golden Ricotta Filling
- 500 grams Sheep's Milk Ricotta (drained overnight in cheesecloth)
- 100 grams Granulated Sugar
- 2 large Egg Yolks (at room temperature)
- 40 grams Semola Rimacinata (to stabilize the filling)
- 0.5 grams Saffron Threads (crushed and steeped in a teaspoon of warm water)
- 1 piece Organic Orange (finely grated zest only)
- 1 piece Organic Lemon (finely grated zest only)
- 1/2 teaspoon Baking Powder (for a slight lift)
The Finishing Touches
- 2 tablespoons Wildflower Honey (warmed for glazing)
- 1 tablespoon Colored Sprinkles (Mommotti) (traditional Sardinian decoration)
- 1 tablespoon Powdered Sugar (for dusting)
👨🍳 Instructions
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1
Start by preparing the dough: Mound the semola on a clean work surface and create a well in the center. Add the lard and salt.
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2
Gradually incorporate the warm water while kneading by hand until a smooth, elastic, and non-sticky dough forms. Wrap in plastic and rest for 30 minutes.
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3
While the dough rests, prepare the filling: Pass the well-drained ricotta through a fine-mesh sieve into a large bowl to ensure a silky texture.
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4
Add the sugar, egg yolks, citrus zests, and the steeped saffron water to the ricotta. Mix thoroughly with a spatula.
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5
Fold in the 40g of semola and the baking powder. The mixture should be thick enough to hold its shape; if too wet, add another tablespoon of semola.
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6
Preheat your oven to 170°C (340°F) and line two baking sheets with parchment paper.
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7
Roll out the rested dough using a pasta machine or rolling pin until it is very thin, about 1-2mm (setting 5 or 6 on most machines).
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8
Using a 3-inch (8cm) round fluted pastry cutter, cut out circles from the dough. Keep the scraps covered to re-roll.
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9
Place a generous tablespoon of the ricotta filling (about the size of a walnut) in the center of each dough circle.
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10
Create the signature star shape: Lift the edges of the dough and pinch it at 5 or 6 points around the filling to create a little 'basket'. The center should remain open.
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11
Place the pardulas on the prepared baking sheets, leaving an inch of space between them.
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12
Bake for 25-30 minutes. The pastry should be pale gold and the filling should be puffed and set, with just a hint of color on top.
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13
Remove from the oven and let cool slightly on a wire rack. While still warm, brush the tops lightly with warmed honey.
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14
Decorate with a pinch of colored sprinkles (mommotti) and a light dusting of powdered sugar before serving.
💡 Chef's Tips
Draining the ricotta is the most critical step; if it is too wet, the pardulas will collapse or the dough will become soggy. Using sheep's milk ricotta provides the most authentic, tangy flavor, but a firm cow's milk ricotta can be substituted. When pinching the dough, use a firm 'pinch and twist' motion to ensure the basket stays closed during baking. Do not overbake; the filling should remain moist and creamy like a cheesecake, not dry and crumbly. If you don't have saffron threads, a high-quality saffron powder can be used, but the floral aroma may be less intense.
🍽️ Serving Suggestions
Serve at room temperature alongside a small glass of chilled Mirto (Sardinian myrtle liqueur). Pair with a sweet Malvasia or Moscato wine for a classic Italian dessert experience. Excellent as part of a brunch spread with strong espresso or cappuccino. For a modern twist, serve with a dollop of bitter orange marmalade on the side. These are best enjoyed within 2 days; store them in an airtight container in the refrigerator.