TABELIAAUTHENTIC RECIPE
PardulasPardulas: Sardinian Ricotta Tartlets
Small tarts essential to Easter in Sardinia. A flower-shaped semolina pastry holds a bright saffron-tinted ricotta filling and is baked. Saffron is a Sardinian specialty, and its flavor and color are vital.
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Ingredients (8 servings)
- Extra-fine semolina250 g
- Lard or unsalted butter50 g
- Lukewarm water120 ml
- Salt2 g
- Fresh sheep’s milk ricottaAlready drained400 g
- Sugar120 g
- Eggs3
- SaffronDissolve in 2 tbsp warm water. Steep in the hot water for 15 minutes before using.a little
- Lemon and orange zestUse Japanese-grown unwaxed fruit. Finely grate only the colored zest, avoiding the white pith.1 of each fruit
- Orange blossom water10 ml
- RaisinsOptional30 g
- Icing sugar for finishing15 g
Method
Infuse the saffron
- 1 Dissolve 0.2 g saffron in 2 tbsp warm water.
- 2 Leave for 15–30 minutes to release its color and aroma fully.
Ready when
After 15–30 minutes, proceed when vivid yellow.
Make and rest the dough
- 1 Knead 250 g semolina, 50 g lard, 2 g salt and 120 ml lukewarm water into a smooth dough, for 10 minutes.
- 2 Wrap and rest for 30 minutes.
Ready when
Proceed when the dough is smooth, after 30 minutes.
Make the filling
- 1 Finely grate only the colored zest of the lemon and orange.
- 2 Thoroughly mix 400 g drained ricotta, 120 g sugar, 3 eggs, the saffron liquid, grated citrus zest, 10 ml orange blossom water and the raisins.
Ready when
Proceed when evenly mixed and vivid yellow.
Shape into flowers
- 1 Roll the dough 2–3 mm thick and cut into circles 10–12 cm in diameter.
- 2 Pinch the edges up finely with your fingers to form flowers, raising the rim to 1–1.5 cm.
Ready when
Proceed when the flower-shaped rims stand evenly.
Add the filling
- 1 Preheat the oven to 190°C.
- 2 Arrange the pardulas on a baking tray and fill each with 1–2 spoonfuls of filling.
Ready when
Proceed when the filling reaches just below the rim.
Caution
Do not overfill; the filling rises during baking.
Bake and finish
- 1 Bake at 190°C for 20–25 minutes.
- 2 Once completely cool, dust with 15 g icing sugar.
Ready when
Done when the pastry is golden and the filling has set.
Caution
Icing sugar melts if sprinkled on while hot. Wait until completely cool.
About this dish
Saffron grown on Sardinia’s Campidano plain holds DOP protected designation of origin and is considered among the finest in the world, alongside that of La Mancha in Spain. Pardulas are a sweet made with this saffron, their vivid yellow filling a character not found outside Sardinia.
Similar small tarts exist in other Italian regions, but this saffron-stained yellow belongs only to Sardinia. The flower-shaped edges reflect local customs and individual artisans’ interpretations. Although made mainly around Easter, they are now prepared at home throughout the year.
Sardinian saffron is produced in very small quantities and is expensive, but its unique quality comes from Campidano’s soil and climate. Using saffron from this land clearly changes the color and fragrance of pardulas.
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