Ingredients

• 400 g drained ricotta
• 320 g milled durum wheat semolina
• 100 g fresh grated cow's milk cheese
• 100 g granulated sugar
• 25 g butter
• 2 pcs egg yolks
• 1 pc egg
• 1 pc orange
• 1 pc lemon
• 1 pc saffron sachet
• salt

For the recipe of Sardinian pàrdulas, mix 250 g of semolina with 100 g of warm water, 1 teaspoon of lemon juice and a pinch of salt, working the mixture for about 15 minutes, then add the butter, little by little. Shape the dough into a ball, wrap it in cling film and place it to rest in the refrigerator for about 1 hour.
Prepare the filling: mix the ricotta, grated cheese, sugar, a pinch of salt, saffron and the grated rind of 1 lemon and 1 orange. Mix the beaten egg yolks and egg, adding, at the end, 70 g of semolina. Roll out the dough into a thin sheet and cut out about 16-18 discs (ø 10 cm). Distribute a nice spoonful of filling in the center of each disk, then lift the edge and pinch it, to create a notched decoration. Bake the pàrdulas at 150 ° C for 30 minutes, leave to cool and serve.

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