Pardulas Recipe - Great Italian Chefs
Not quite a cake, not quite a tart, this delicious pardulas recipe hails from Sardinia, where these ricotta-filled Easter cakes are enjoyed by all.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Ingredients
- 250g of plain flour
- 15g of lard, or softened butter
- water, lukewarm, as needed
- 1 pinch of salt
- 500g of ricotta, well-drained
- 30g of durum wheat flour
- 70g of plain flour
- 150g of granulated sugar
- 1 orange, zested
- 1 lemon, zested
- 2 egg yolks
- 1/2 tsp powdered saffron
- 2 tsp baking powder
- 1 egg yolk
- 1 tbsp of milk
- icing sugar
- honey
- sprinkles
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