This post is written in collaboration with Mutti, but the content and opinions expressed here are my own
Have you ever tried making (or eating) authentic calzone pizza?!?
As you might know, calzone is a famous Italian half-moon shaped stuffed pizza.
It's made with the same dough as pizza. Just as yummy and mouthwatering as pizza. Just made with extra stuffing, folded and baked. So cheesy and soooo delicious.
There's nothing like a healthy, fruity and refreshing tropical smoothie bowl to bring you into summer mood... and get you ready for bikini season! Are you ready for it?
Mother's Day is coming up after all, and this might be just THE perfect easy breakfast/dessert idea to whip up for your mom. I bet she would love it as mush as I do!
Originally from the beautiful region of Sardinia, pardulas are star-shaped tartlets, made with crispy pastry filled with a ricotta cheese mixture, flavored with saffron and zest of oranges (or lemon - your choice).
This typical Sardinian desserts is generally prepared for the Easter holidays, but pardulas are so good that are surely welcomed at the table any time of the year.
This recipe brings all the traditions and flavors typical of the region.
Pardulas are originally made with sheep ricotta cheese which can be really hard to find around here. So in my recipe, I substitute with fresh whole milk ricotta cheese.
To make pardulas, start by preparing the pastry.
All you need is to mix the all-purpose and semolina flour with some water, egg white, a bit of lard (or butter). You can easily mix the dough in the bowl by hand, move to the counter and knead until smooth.
Let the pastry rest while you make the filling.
The filling also comes together very easily.
One important detail to keep in mind: remove as much water as possible from the ricotta cheese. Place on a colander until nice and drained.
Mix the ricotta with an egg yolk, sugar, saffron, orange zest, flour, baking powder and salt.
Make sure not to skip on the saffron. It gives the distinctive flavor that make pardulas special and different.
Cut in circles using a cookie cutter. Mine are about 3 inches in diameter.
Add one spoon full of filling to the middle of the circle. Pinch the edges in six spots like I did to make into a star-shape of pardulas. Repeat with the rest of the pastry and filling.
Brush with milk or egg wash and bake until golden on top. Make sure to turn off the oven and let the pardulas sit in the oven for another 5 to 10 minutes so they won't deflate when you remove from the oven.
Ready to try and bake pardulas too?!? Happy Easter weekend everyone.
It's so easy to get into spring spirit when baking - and EATING! - these butter and flaky sugar cookies ... all dressed up as cute chicks. Perfect for Easter!
