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Homemade Sardinian ricotta sandwiches: bread the color of the sun

Sardinian ricotta sandwiches

You absolutely must try the Sardinian stuffed ricotta sandwiches, a golden yellow bread that is good on its own as well as stuffed.

The first thing that catches your eye when you have Sardinian ricotta sandwiches in your hands is their intense yellow colour . In fact, the dough involves the addition, as in many Sardinian recipes, of a small dose of saffron which, combined with the flavor of sheep's ricotta, creates a delicious dish. It's true, calling it a dish seems like an exaggeration, but the soft ricotta sandwiches are so good that you don't need an accompaniment .

The origin of this typical product is not known but, as is easy to imagine, it was born from the need to use what this magnificent land had to offer. Given the strong pastoral tradition, the idea of ​​adding sheep's ricotta to the bread dough would sooner or later have come to someone. Also known as arrascottu sandwiches, they are among children's favorite quick snacks and if you really have an incurable sweet tooth, try filling them with jam, cheese or cured meats. You will feel how delicious it is!

Sardinian ricotta sandwiches
Sardinian ricotta sandwiches

How to prepare the Sardinian ricotta sandwiches recipe

  1. Combine the flour, saffron and sugar in a bowl and give a quick mix.
  2. Dissolve the ricotta in the warm milk and mix it with the flour, then add the ricotta, left to drain from the whey at room temperature for an hour. Knead by hand or in the planetary mixer fitted with the hook and, only towards the end, add the salt.
  3. Once you have obtained a smooth dough, let it rise in a bowl covered with cling film for 2 hours in the oven with the light on and off.
  4. Then divide the dough into 8-10 equal parts and work each ball with your hands.
  5. Place them on a baking tray lined with baking paper and leave to rise for an hour. This time too we recommend the oven turned off with the light on.
  6. Then dust the surface with flour and cook at 220°C for 30 minutes.
  7. Let them cool before serving.

If you liked this Sardinian recipe, we recommend you try another one made with the same ingredients but in a sweet version: pardulas .


The ricotta sandwiches will keep in a paper bag for 2-3 days . We recommend heating them in the oven before consuming them.

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