Homemade Sardinian Cheeses - A to Z
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Sardinian formaggelle are a typical Easter dessert from this beautiful Italian region. They can also be called by other names: in the province of Nuoro, for example, they are called Casadinas, but we can also find them with the name of Pardulas. Ricottelle are the same version of this typical Easter dessert, but with ricotta instead of grated fresh cheese. Sultanas would be a must, but as always it's a matter of taste. The typical ingredients of this Easter dessert are the following for the violata pasta: 1/2 kilo of durum wheat semolina 100 grams of lard a pinch of salt approximately 200 ml of warm water The ingredients for the filling of the Sardinian formaggelle, instead, are the following: 1/2 kg of grated fresh cheese 3 whole eggs 1 orange 100 grams of sugar sultanas to taste (approximately 250 g) To make the filling firm you can add a little flour Let's prepare the Sardinian formaggelle dough: put the flour in a bowl, add the softened lard, a little warm water and a pinch of salt, to obtain a smooth and elastic dough to work with a rolling pin. Let it rest for 15 minutes, then work the dough with a rolling pin. Prepare the filling by beating 6 whole eggs, with the grated fresh cheese, the sugar, the grated rind of the two oranges, the sachet of saffron and 2 or 3 tablespoons of flour. You can add a few sultanas or not. The dough, rolled out in sheets, must be divided into disks, inside each one place 1 tablespoon of filling, lift the edge and form small baskets. Bake the formaggelle in a hot oven at 180 degrees for about 20 minutes.
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