Pardulas Della Nonna

Reduce to flakes with the appropriate grater the fresh cheese that has at least 2 days of aging; put it in an earthenware or stainless steel pan, set it over low heat and, stirring constantly, add in the following order: 2 heaping tablespoons of semolina, the grated peel of the 2 lemons, the gram of powdered saffron and 10 tablespoons of granulated sugar.

Stir with a wooden spatula until the mass, becoming compact, detaches in a single block from the sides of the container.

Remove it from the heat and let it cool slightly, then add the 5 yolks one at a time, keeping the whites in a bowl and waiting for each yolk to be completely absorbed before incorporating the next.

With the filling of Cardias de Casa fiiscu prepared in this way, the dough for the wrappers must be prepared.

Arrange the flour in a well on the work surface; place in the center the 5 reserved egg whites, lightly broken up with a fork, 2 tablespoons of lard and a pinch of salt.

Knead everything thoroughly and for a long time, then roll the dough into thin sheets and cut these into discs about 8 cm in diameter.

My grandmother used a small coffee saucer as a mold and cut the circumference with a cutter with a smooth, thin edge.

Once all the discs are obtained, place a large walnut-sized dollop of the prepared filling in the center of each.