Sardinia is a magic land, bathed by crystal clear waters that meet rugged and wild coasts in the east and calm beaches and vacationers in the west. In the inland, the natural and mountainous territory dominates more than 80%, spreading in hills that culminate in the mountain peaks at the center of the island. Plain areas characterized by low Mediterranean vegetation, lakes and rivers frame the portrait of this wonderful island with a mild climate. Located at the center of the Mediterranean, Sardinia tells an ancient story, different from the nearby mainlands, made up of meetings of different people and different cultures that overlooked the sea.
From this story, comes the Sardinian culinary tradition as unique as it is incredible, among different recipes today we discover one of the most famous sweets of the Easter period.
“Sa Casadina” or “Pardula” is a typical Sardinian sweet that is prepared for the Easter holidays: a basket of crunchy dough stuffed with soft ricotta, flavored with lemon and orange peel and saffron, decorated with colored sprinkles or simply with powdered sugar.
It is prepared by kneading the flour and making a mixture that will be laid out on a pastry board and cut into the shape of disks that will be filled with ricotta or fresh cheese mixture before being baked in the oven.
The “Casadinas” are squashed with fresh cheese or ricotta cheese, wrapped in thin disks of dough with raised edges. Traditionally they were prepared on the occasion of Easter, currently they have almost completely lost this temporal context.
The name “Casadinas” derives from the Sardinian dialect “casu” (cheese) which in the province of Nuoro is used instead of ricotta to fill them in with.
Are you ready to discover the magic of this sweet?
For those who love sweets….Enjoy them in a simple way!
For the dough:
- 1kg of Flour of type 00
- 200g of lard
- A pinch of salt
- Lukewarm water as required
For the stuffing:
- 1kg of grated fresh cheese
- 6 whole eggs
- 2 oranges
- 200g of sugar
- Put it all together and ….
For the dough:
Put the flour in a large bowl and then add the softened lard, a little bit of warm water and a pinch of salt and mix everything with your hands until you create an homogeneous and elastic dough that will be easy to work with a rolling pin (For the dough you can easily use a food processor).
Leave the mixture to rest for 15 minutes. Once rest to left, you can mix the rolling pin and use it for the recipe of “Casadinas”.
For the stuffing:
For the “Casadinas” filling, you have to beat 6 whole eggs and mix them together with the grated fresh cheese, add sugar and 2/3 tablespoons of flour with grated rind of two oranges to the mixture. The dough must be of the right consistency.
At the end, roll out the dough in sheets and with the help of a large-diameter cup, cut the disks from the dough. At the center of each disk, place one tablespoon of stuffing, then raise and weave the edge of the dough to create small baskets.
Bake “casadinas” in the oven at medium heat for about 40 minutes.
The “Casadinas”, known as “Pardulas” in the province of Cagliari and Oristano are a typical Easter sweet of the Sardinian tradition.
The “Pardulas” and “Casadinas ” are improperly translated into Italian as “formaggella”, even though they are not always prepared with cheese, because cheese is not necessary in every version.
The Casadinas are small sweets filled with ricotta or fresh cheese and depending on the area they can be found in a sweet or savory version, with the orange or lemon and in a rare version, even with raisins.
During the Easter period, these delicious sweets are offered to guests: soft disks of stuffed dough, prepared with a mixture of flour, water and eggs. These small delicacies are presented in two variants: the first, more delicate, made with a ricotta filling, and the other with a softer taste is filled with fresh cheese.