Sardinian Ricotta Buns
- Vegetarian
- Energy Kcal 305
- Carbohydrates g 50.6
- of which sugars g 3.2
- Protein g 11.9
- Fats g 6.1
- of which saturated fat g 3.75
- Fiber g 2
- Cholesterol mg 28
- Sodium mg 735
- Difficulty: Average
- Prep time: 10 min
- Cook time: 35 min
- Makes: 4 pieces
- Cost: Average
- Note + 3 hours of rising time
PRESENTATION
Sardinian ricotta panini are kinda special. Really special. They’re from the beautiful island of Sardinia, and these Sardinian ricotta panini—or pratziereddas de arrescottu as the locals say—are loved for their soft insides and crispy golden crust. Here's the deal: what makes them stand out is the filling. It's made from sheep ricotta, which is big in Sardinia’s pastoral traditions. Each bite? Rich flavor overload, thanks to the ricotta cheese sandwich filling that’s a bit moist and perfectly matches the tender crumb. It is got this dairy sweetness that's kinda like Sardinian desserts, like pardulas. Really, while they seem simple, these panini totally capture Sardinian food traditions. They're using local stuff that makes them different from your typical Italian panini.
In Sardinia, people love these ricotta sandwich rolls plain. But hey, they’re amazing with local cured meats or aged pecorino too—for a tasty snack or lunch. The golden crust mixed with the soft inside gives you textures you just don’t get with most breads. You see these at family gatherings, holidays, or casual weekend hangs. And the thing is, the Sardinian sandwich recipe shows off the island’s way of cooking—using fresh, local sheep ricotta to whip up something unique. Unlike sandwiches from mainland Italy, these panini bring a bit of Sardinia’s hills and farms right to your table.
Every Italian region has its own bread, but Sardinia’s version? With that creamy ricotta and crispy crust, it keeps people coming back. Seriously good. Whether you’re checking out traditional Sardinian recipes or just in the mood for something new, these panini deliver a true taste of what makes Sardinian cuisine so so unique. They highlight the island’s commitment to its culinary heritage while serving up flavors that are both simple and deeply satisfying.
You might also like:
- INGREDIENTS
- Ingredients for 4 Buns
- Sheep's milk ricotta cheese 0.8 cup (200 g)
- Remilled durum wheat semolina 1 ¼ cup (150 g)
- Type 00 flour 0.8 cup (100 g)
- Water 0.625 cup (150 g) - warm
- Fresh brewer's yeast 1 ½ tsp (7 g)
- Fine salt 1 ¼ tsp (7 g)
How to prepare Sardinian Ricotta Buns
To prepare the Sardinian ricotta buns, start by pouring the lukewarm water into a bowl 1, dissolve the yeast in it 2, add the all-purpose flour 3
and the semolina 4 and start kneading roughly with your hands. Before the mixture is well mixed, add the salt 5 and continue kneading until you get a homogeneous dough that should be very soft. If necessary, finish kneading on a lightly floured work surface or a pastry board. Form a ball with the dough 6,
place it in a clean bowl, cover it with plastic wrap 7 and let it rise for at least 3 hours in a dry place or inside the turned-off oven with the light on. After the rising time, the dough will have doubled in volume 8, place the dough on the floured surface, gently spread and stretch it 9
and place the sheep's ricotta in the center 10: it's normal for the dough to be quite sticky. Close the dough gently by folding the edges without further kneading, the ricotta should not mix with the dough 11. Once the final ball is formed 12,
divide it into 4 equal parts with a dough scraper 13, shape them into balls, place them on a baking tray lined with parchment paper, sprinkle each bun generously with all-purpose flour on top 14 and bake in a preheated static oven at 392°F for about 35 minutes or until they are golden brown on top 15; be careful not to open the oven while checking the crust's color. Once cooked, let your Sardinian ricotta buns cool slightly and then serve them!