Pardulus of laon della nonna

Reduce in scale, with the fresh cheese grater that has at least 2 days of ripening, put it in a crock or stainless steel, bring it on low heat and stirring constantly add in order: 2 tablespoons full of semolina, the zest of 2 lemons, gram of Saffron powder and 10 tablespoons of caster sugar.

Stir with a wooden spatula until the mass, becoming compact, comes off in a single block from the walls of the container.

Try and then from heat and allow to cool, then add 5 egg yolks one at a time, maintaining in a clear Bowl, and wait until the yolk is absorbed completely first before you embed the next.

Prepared so the filling of Cardia de Casa fiiscu you have to prepare the dough for the wraps.

Willing to fontana on the table the flour you put at the center of the clear and 5 broken with just a fork, 2 spoonfuls of lard and a pinch of salt.

Everything is mixed thoroughly and for a long time, then we tend the dough obtained in thin sheets and cut them to about 8 cm in diameter.

My grandmother used it as a coffee saucer mold and he cut the circumference with a pasta cutter from the edge smooth and thin.

Gets all disks, sits at the center of each large Walnut of filling prepared, it flattens slightly and you enclose in pastry placing this around the circumference of the ball of cheese with pinches distributed to symmetrical distances, in order to create a round box without lid.

Settle the Cardia obtained on baking sheet and bake at medium heat (180-200 degrees) until the stuffing will have purchased a soft amber color.

Then decorate it in various ways: covered with ICES or honey declined and adorned with colorful candies or simply sprinkle with vanilla sugar.