Ingredients with Measurements:
- 500g semolina flour
- 250g ricotta cheese
- 200g sugar
- 150g butter
- 4 eggs
- 1 lemon zest
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
- Powdered sugar for dusting
Special equipment needed:
- Pardulas molds (can be substituted with muffin tins)
Step-by-step instructions:
1. In a large mixing bowl, combine the semolina flour, sugar, baking powder, and salt. Mix well.
2. Add the butter and mix until the mixture resembles coarse crumbs.
3. Add the ricotta cheese, eggs, lemon zest, vanilla extract, and milk. Mix until the dough comes together.
4. Knead the dough on a floured surface for a few minutes until it becomes smooth.
5. Cover the dough with plastic wrap and let it rest for 30 minutes.
6. Preheat the oven to 350°F (180°C).
7. Grease the pardulas molds or muffin tins with butter.
8. Roll the dough into small balls and press them into the molds, making sure to leave a small indentation in the center.
9. Bake the pardulas for 25-30 minutes, or until they are golden brown.
10. Remove the pardulas from the molds and let them cool on a wire rack.
11. Dust the pardulas with powdered sugar before serving.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-16 pardulas
Nutritional information:
Calories: 250
Fat: 11g
Carbohydrates: 32g
Protein: 6g
Substitutions for ingredients:
- Semolina flour can be substituted with all-purpose flour.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Lemon zest can be substituted with orange zest.
Variations:
- Add raisins or chopped nuts to the dough for extra texture.
- Replace the vanilla extract with almond extract for a different flavor.
- Serve with honey or jam for a sweeter taste.
Tips and tricks:
- Make sure to leave a small indentation in the center of the pardulas to hold the filling.
- If the dough is too dry, add more milk.
- If the dough is too sticky, add more flour.
Storage instructions:
Store the pardulas in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the pardulas in the oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Serve the pardulas on a platter dusted with powdered sugar.
Garnishes:
Garnish with fresh berries or mint leaves.
Pairings:
Serve with espresso or tea.
Suggested side dishes:
Serve with fresh fruit or a salad.
Troubleshooting advice:
- If the pardulas are too dry, add more butter or milk to the dough.
- If the pardulas are too wet, add more flour to the dough.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling the dough.
Food history:
Pardulas are a traditional Sardinian dessert that is typically served during Easter.
Flavor profiles:
Pardulas are sweet and slightly tangy, with a crispy exterior and a soft, creamy filling.
Serving suggestions:
Serve the pardulas as a dessert or a sweet snack.
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Region: Sardinian