Formaggelle (Li Casjatini)

The formaggelle, as it is called in Gallura and Casjatini in the south of Sardinia, also known as the pardulas de arrescottu (literally ricotta cheese), are part of traditional Easter desserts. A skillful mix of precious local ingredients give life to these delicacies that keep alive the simple flavors of the past. There are several versions of this dessert, in common they have the characteristic envelope of neutral dough that contains a filling of sheep’s ricotta or cow’s milk and cheese, in the south of the island flavored with saffron. Li Casjatini has always enriched the party table with sweetness and are also perfect to enjoy during outings, especially in Easter. We hope with our recipe to have brought you back with your heart and mind to our beautiful land.

Recipe Le Formaggelle (Li Casjatini)

Ingredients for the pastry

  • 1 kg. of flour
  • 200 g. of lard
  • 100 g of sugar
  • Lukewarm water
  • 1 pinch of salt

Ingredients for the filling

  • 1 kg. of primosale cheese (cheese made from full cream cow’s milk)
  • 400 g. of cow’s milk ricotta
  • 350 g. of sugar
  • Lukewarm water
  • Zest of a lemon and a grated orange
  • 2 bags of vanillin
  • 3 whole eggs (or more, if case the dough is dry)
  • 250 g. of sultanas (optional)

The procedure is very simple: grate the cheese, mix well the ingredients for the filling in a large and spacious bowl and then prepare the pastry that should not be too hard but easy to work with. Remember that the pastry needs to be worked very well with a lot of strength. It must be smooth and elastic. Leave it to rest in the heat covered with a cloth for about 30 minutes. After having left it to rest, roll out the dough, you can also use a pasta machine and cut the dough into small discs, the size of a teacup (8/9 cm). Put a generous teaspoonful of stuffing in the center of the discs and finally pinch the dough at the edges until a basket with tips is created.

Bake at 180 degrees for about 15/17 minutes. They will be ready when the surface is golden.

The Pairing:
This dessert goes perfectly with our Vermentino Jeda