International menu for Easter? We mix traditional recipes from different regions: this time, Sardinia will be my inspiring muse. Among the Sardinian Easter recipes I pleasantly discovered the Casadinas (or pardulas), tasty sweet ricotta cakes.
Video of the Recipe
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Identity Card of the Recipe
- 246 KCal Calories per serving
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Ingrediants
For the pasta (20-25 pieces)
- 1 pinch of salt
- 65 ml of water
- 40 ml of extra virgin olive oil
- 75 g of re-milled durum wheat semolina
- 75 g of white flour of type 00
For the filling
- Grated rind of untreated oranges
- Grated rind of untreated lemon
- 20 g (1 medium) of egg yolks
- Half a sachet of saffron powder
- 50 g of white flour of type 00
- 50 g of sugar
- 250 g of sheep ricotta or fresh ricotta
Materials Needed
- Bowl
- Scale weighs food
- Sieve
- Rolling pin
- Round cookie cutter with a diameter of 7, 8 or 10 cm
- Baking tray
- Baking paper
Preparation
- Prepare the pasta by mixing the white flour, the re-milled durum wheat semolina with a pinch of salt, the oil and the water: work the ingredients until you get a soft, lump-free dough.
Did you know that
Some recipes require the use of semolina only, while others suggest using only white flour 00.
Furthermore, the dough is often prepared with lard instead of oil.- Wrap the dough in a sheet of cling film and let it rest for half an hour.
- Meanwhile, prepare the filling. In a bowl, work the ricotta (sheep ricotta is recommended) with the sugar and a yolk; flavor with lemon and orange zest, and with half a sachet of saffron dissolved in a tablespoon of hot water. Add the flour and mix the ingredients.
- Take back the dough, roll it out with a rolling pin to obtain a thin sheet. With a round stencil with a diameter of 7 or 10 cm, make circles.
Did you know that
As an alternative to the cookie cutters, the dough can be cut using the edge of a glass.- In the center of each circle, place a spoonful of the filling. Make pies by pinching the edges of each disc with your fingers, until you get a ridged edge made up of 8 folds. It is recommended to refer to the video.
- As the baskets are formed, place the casadinas on a plate lined with baking paper.
- Bake at 180 ° C (ventilated mode) for about 25-30 minutes or until golden brown.
- Allow to cool completely before serving.
Did you know that
Casadinas can be served by sprinkling the surface with honey- Keep the casadinas in the fridge for a couple of days. They can be heated slightly before being brought to the table.
Alice's comment - PersonalCooker
In some recipes, in the Casadinas we also find raisins and, in certain areas, I discovered that they even offer them in the savory version! Clearly, like every traditional recipe, each family keeps their own: do you have any advice or alternative version? Leave me a comment below!Nutritional values and Health Comment on the recipe
That of Casadinas, Pardulas or Formaggelle Sarde, is a fairly caloric recipe, which is part of the desserts.
Calories come mostly from carbohydrates, followed by lipids and finally proteins. Carbohydrates tend to be complex, monounsaturated fatty acids and proteins of high biological value.
Cholesterol is significant and fiber is deficient.
Casadinas, Pardulas or Formaggelle Sarde are a food to be consumed sporadically and in moderate portions in case of obesity.
They contain gluten and lactose, therefore they do not lend themselves to the diet against celiac disease and milk sugar intolerance. Instead, they are allowed by the vegetarian diet, but not by the vegan one.
The average portion as a snack or after a meal is about 40 g (100 kcal) of Casadinas.
