For the pastry:
semolina, 14 oz
lard, 17 oz

For the filling:
fresh cheese or cottage cheese, 17 oz
lemon, 1
orange, 1
eggs, 3
1 pinch of saffron
fine semolina as needed
caster sugar as needed


With the semolina, form a well on the pastry board, knead it together with some lukewarm water, salt, lard and leave the dough to rest for a while in warm spot.
Meanwhile dissolve the saffron with a litte lukewarm water, grate the washed and dried orange and lemon peels and add them to the finely chopped cheese or ricotta, add the eggs, a couple of handfuls of semolina and a some of caster sugar; knead it all until obtaining a firm yet soft dough and with it shape some small balls the size of a walnut.
Then knead the pasty dough once more, roll out a sheet and cut out some small discs about the size of a coffee cup saucer.
Place a ball in the centre of each disc and fold the pastry in towards the centre with 5 equidistant corners, forming little basket shapes.
Arrange the pastry shapes in oven pans, sprinkled with semolina and leave them to bake in a moderately heated oven for 30 minutes. Once ready, brush them with a little ‘honey and serve.

Thanks to: Ricette di Sardegna