appetizers sardinian

Casadinas Salate (Savory Sardinian Cheese Pastries)

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. The source is explicit about this because 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: The source allows 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

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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 the Nuoro area, casadinas salate sit on the table at Easter and at family gatherings where a tray of small savory things makes sense before the main meal starts. They look close to pardulas at first glance, but the flavor goes in the opposite direction: no sugar, no saffron, just pecorino, herbs, and a thin shell of semolina pastry.

What matters here is contrast. The pastry has to stay thin and crisp, while the filling should taste concentrated and grassy from mint and parsley. I would not describe them as everyday food. They belong more to the festive side of the Sardinian kitchen, the side that uses cheese generously and expects people to reach for one more while talking around the table.

Why this recipe works:

  • Thin pastry, strong filling. The shell is rolled very fine so the pecorino stays the main flavor.
  • Herbs mixed in early. Letting the mint and parsley sit with the cheese while the dough rests gives the filling a rounder taste.
  • Pinched basket shape. The pointed edge is not decoration alone. It holds the filling in place and gives the pastry its proper identity.

These pastries are best served slightly warm, with olives, grilled vegetables, or cured meats alongside. If you know pardulas already, this is the savory relation worth keeping separate because the cheese, the occasion, and the role at the table are all different.

Part of: The Sardinian Kitchen

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