For the filling cut down in sliver fresh cheese, which should have at least two days of maturing, put it in a earthenware pan, cook it on a low heat and, stirring continuously, add following this order: the semolina, the grated peel of lemon, the powdered saffron and the sugar. Mix whit a wooden spatula until you obtain a sufficiently dense mixture. Remove from the fire and let it cool. Add the yolks one at a time, mixing carefully. Put aside the eggs white. Once the filling done, sieve the flour into a circle, make a well in the middle and add the white eggs (lightly beaten), the lard and a pinch of salt. Knead everything carefully and for a long time. Roll out the pastry into a thin sheet. Using a pastry cutter, cut out some circles of about eight centimetres of diameter. Put in the middle of every circle a knob of stuffing, flat it lightly and hold it with pinches to the sheet of pastry. Bake in the oven at 180°-200° until the stuffing achieve a soft amber colour.

Ingredients (4 portions):
1 kg fresh cheese
gr 500 flour
gr. 300 sugar
gr. 50 fine grain semolina
gr. 50 lard
gr. 1 saffron
5 eggs
grated peel of two lemons

Suggested wine:
Anghelu Ruju by Sella & Mosca wineries

Cantine Sella & Mosca