appetizers sardinian

Casadinas Salate Recipe

Savory Sardinian pastry baskets filled with pecorino, mint, and parsley, baked until the crust turns crisp and golden.

Vegetarian Nut-Free
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Prep 50 min
Cook 20 min
Total 1h 10m
Servings 12
Difficulty Medium

Ingredients

Pastry

Filling

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Instructions

  1. Make the pastry by rubbing the semolina with the lard and fine salt, then adding warm water little by little until you have a smooth, compact dough. Knead until it turns even and supple, then cover it with a cloth and leave it to rest for 30 minutes.

    Tip: Use warm rather than cold water. It helps the fat bind into the dough more evenly.

  2. While the dough rests, make the filling. Mix the grated pecorino with the chopped mint, chopped parsley, flour, and a small pinch of salt. Stir gently but thoroughly so the herbs are evenly distributed.

    Tip: Mix the herbs into the cheese early and let the filling sit while the dough rests. That short wait deepens the flavor.

  3. Roll the dough out very thin, about 2 mm thick. Cut it into rounds about 12 cm across.

  4. Place a scant tablespoon of filling in the center of each round, leaving about 1 cm clear around the edge. Lift and pinch the border inward with your thumb and forefinger all the way around to form the classic sun-shaped basket.

    Tip: Do not leave the pastry thick. A heavy rim turns hard before the filling is ready and loses the delicate basket shape.

  5. Transfer the shaped pastries to a parchment-lined baking tray and bake at 180 C for 15 to 20 minutes, until the pastry is golden and the filling has puffed slightly.

  6. Let them cool until just warm before serving. They should still feel crisp at the edges.

Storage & Meal Prep

Keep in the fridge for up to 3 days. Reheat briefly in a moderate oven to bring back the crisp pastry.

Variations

  • With Wild Greens: Fold in a small handful of cooked wild greens or chard if you want a more rustic Nuoro-style filling.
  • Using Flour 0 in the Dough: You can use flour 0 in place of semolina, though semolina gives the more traditional bite and color.
  • Smaller Aperitivo Size: Cut slightly smaller pastry rounds and use less filling for bite-size pastries to serve with olives and cured meats.

FAQ

Are casadinas the same as pardulas?

Not exactly. They share the same pinched basket shape, but casadinas salate are savory and based on pecorino, while pardulas are sweet and usually filled with ricotta or fresh cheese.

Why is the pastry rolled so thin?

The basket needs to stay crisp and hold a heavy cheese filling without turning bready. A thin shell gives the right balance between structure and lightness.

Can I use a milder cheese?

You can, but the result changes. Casadinas salate are meant to taste firm, salty, and distinctly sheep's milk. A mature Sardinian pecorino is what gives them their character.

Interactive Nutrition Map

12 Servings

Customize Ingredients

Cheese
Pecorino Romano
500 g
Grains & Bread
Semolina Flour
500 g
All-Purpose Flour
7.5 g
Oils & Fats
Lard (Strutto)
150 g
Herbs & Spices
Fresh Mint
50 g
Fresh Parsley
4 g

Per Serving

428kcalCalories
22gProtein
53gCarbs
14gFat
3gFiber
Sodium
501mg22% DV
Potassium
170mg4% DV
Calcium
506mg39% DV
Iron
3.4mg19% DV
Magnesium
51mg12% DV
Vitamin C
0.1mg0% DV
Vitamin A
102µg11% DV
Vitamin K
1µg1% DV
Folate
89µg22% DV
Semolina Flour
Lard (Strutto)
Pecorino Romano
Fresh Mint
Fresh Parsley
All-Purpose Flour
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Barbagia, casadinas salate are the savory side of the same pinched pastry family as pardulas. I make them with a thin semolina shell and a firm pecorino filling, so they stay crisp instead of turning bready.

I rub the semolina with lard and fine salt, then add warm water little by little until the dough comes together. I knead it until it turns smooth and compact, then cover it and leave it to rest.

While the dough rests, I mix the grated pecorino with mint, parsley, flour, and a small pinch of salt. I roll the pastry thin, cut rounds, and pinch the border inward all the way around. The basket shape matters because the filling is heavy.

I bake the shaped pastries until the shell is golden and the filling has puffed slightly. I let them cool until just warm. The edges should still feel crisp when they reach the table.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide | Pardulas