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I leave you the doses for 23/24 Pardulas: For the violada pasta: 250 g of re-milled semolina 100 g of water A pinch of salt A teaspoon of sugar 50 g of lard For the filling: 500 g of drained sheep's ricotta 150 g of sugar 130 g of re-milled semolina Two egg yolks A sachet of saffron Half a sachet of yeast Zest of a lemon Zest of an orange A sachet of vanilla Egg yolk beaten with a drop of milk for brushing Procedure: For the violada pasta, simply combine all the ingredients in a bowl, mix with a fork and then knead on the work surface until you obtain a soft but not sticky consistency. Wrap the violada dough in cling film and leave to rest for half an hour. In the meantime, prepare the filling, so pour the ricotta into a bowl and mash it well with a fork, add the sugar, egg yolks, saffron, lemon zest, orange zest, vanilla and sugar, then mix well to obtain a soft mixture. Also add the semolina and yeast, continuing to mix, mix everything well. Roll out the violada dough with a rolling pin or with a nonna papera, cut out some disks of dough and place them on the work surface. Take about a spoonful of filling, form some balls and place them on top of the disks of dough. Form the pardulas and place them on a baking tray covered with baking paper, then brush the surface with milk and egg yolk. ???? Bake in a preheated fan oven at 170 degrees for 25-30 minutes ➡️ The size of the circular pastry cutter must be 8 cm in diameter ➡️ The violada pastry must be about 2 mm thick If you use the nonna papera as in my case I got to 6 as a thickness.