{"id":1667,"date":"2025-04-09T17:08:53","date_gmt":"2025-04-09T17:08:53","guid":{"rendered":"https:\/\/zafferanoticinus.it\/?p=1667"},"modified":"2025-04-10T08:48:27","modified_gmt":"2025-04-10T08:48:27","slug":"suser-safran-reis-kuchen-in-pistazien","status":"publish","type":"post","link":"https:\/\/zafferanoticinus.it\/de\/suser-safran-reis-kuchen-in-pistazien\/","title":{"rendered":"Pardulas mit Safranstempeln"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8220;1&#8243; admin_label=&#8220;Header&#8220; _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;default&#8220; use_background_color_gradient=&#8220;on&#8220; background_color_gradient_type=&#8220;circular&#8220; background_color_gradient_stops=&#8220;rgba(0,0,0,0.2) 0%|rgba(0,0,0,0.5) 100%&#8220; background_color_gradient_overlays_image=&#8220;on&#8220; background_image=&#8220;https:\/\/zafferanoticinus.it\/wp-content\/uploads\/2025\/04\/Pardulas-1.jpg&#8220; background_position=&#8220;bottom_center&#8220; custom_margin=&#8220;90px||||false|false&#8220; custom_margin_tablet=&#8220;80px||||false|false&#8220; custom_margin_phone=&#8220;80px||||false|false&#8220; custom_margin_last_edited=&#8220;on|desktop&#8220; custom_padding=&#8220;6vw||||false|false&#8220; locked=&#8220;off&#8220; collapsed=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_row _builder_version=&#8220;4.24.2&#8243; _module_preset=&#8220;default&#8220; width=&#8220;90%&#8220; max_width=&#8220;none&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_image src=&#8220;https:\/\/zafferanoticinus.it\/wp-content\/uploads\/2024\/09\/T.svg&#8220; title_text=&#8220;T&#8220; align=&#8220;center&#8220; disabled_on=&#8220;on|off|off&#8220; _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; max_width=&#8220;24vw&#8220; max_width_tablet=&#8220;40vw&#8220; max_width_phone=&#8220;40vw&#8220; max_width_last_edited=&#8220;on|phone&#8220; custom_margin=&#8220;||10px||false|false&#8220; global_colors_info=&#8220;{}&#8220;][\/et_pb_image][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;dbaf4c12-b66e-4401-a72f-551e972b1cf8&#8243; text_text_color=&#8220;#aa0a0e&#8220; header_font=&#8220;Montserrat|700||on|||||&#8220; header_text_color=&#8220;#FFFFFF&#8220; header_font_size=&#8220;6vw&#8220; header_letter_spacing=&#8220;2px&#8220; header_line_height=&#8220;1em&#8220; text_orientation=&#8220;center&#8220; custom_margin=&#8220;||10px||false|false&#8220; custom_padding=&#8220;10px||||false|false&#8220; custom_padding_tablet=&#8220;10px||||false|false&#8220; custom_padding_phone=&#8220;10px||||false|false&#8220; custom_padding_last_edited=&#8220;on|tablet&#8220; header_font_size_tablet=&#8220;8vw&#8220; header_font_size_phone=&#8220;8vw&#8220; header_font_size_last_edited=&#8220;on|phone&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<h1>Sardische Safran-Pardulas in&nbsp;Pistillas<\/h1>\n<p>[\/et_pb_text][et_pb_text quote_border_color=&#8220;#FFFFFF&#8220; _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;e570e40f-87d2-43e1-b827-6ba3414c4228&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#FFFFFF&#8220; text_font_size=&#8220;26px&#8220; text_letter_spacing=&#8220;2px&#8220; link_text_color=&#8220;#FFFFFF&#8220; quote_text_color=&#8220;#FFFFFF&#8220; text_orientation=&#8220;center&#8220; max_width=&#8220;900px&#8220; module_alignment=&#8220;center&#8220; global_colors_info=&#8220;{}&#8220;]Sardische Tradition ALLO ZAFFERANO[\/et_pb_text][et_pb_button button_url=&#8220;#Rezept&#8220; button_text=&#8220;Lesen Sie das Rezept&#8220; button_alignment=&#8220;center&#8220; _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;7b7c8842-3019-4939-9b06-be17f1003f20&#8243; global_colors_info=&#8220;{}&#8220;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8220;1&#8243; admin_label=&#8220;Ricetta&#8220; module_id=&#8220;Rezept&#8220; _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;default&#8220; custom_padding=&#8220;8vw||8vw||true|false&#8220; locked=&#8220;off&#8220; collapsed=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_row _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]Sardische Pardulas, hausgemachte Version ohne Schmalz[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;d00c9978-c293-44bd-91df-8f0a2e84e5b7&#8243; text_font=&#8220;Shippori Mincho||||||||&#8220; text_text_color=&#8220;#333333&#8243; text_font_size=&#8220;52px&#8220; text_line_height=&#8220;1.3em&#8220; text_font_size_tablet=&#8220;28px&#8220; text_font_size_phone=&#8220;16px&#8220; text_font_size_last_edited=&#8220;on|phone&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]Pardulas sind eine der beliebtesten und Repr\u00e4sentant der sardischen Tradition, ein Symbol f\u00fcr Einfachheit und authentischen Geschmack. [\/et_pb_text][et_pb_video src=&#8220;https:\/\/zafferanoticinus.it\/wp-content\/uploads\/2025\/04\/pardulas.mp4&#8243; image_src=&#8220;https:\/\/zafferanoticinus.it\/wp-content\/uploads\/2025\/04\/Pardulas.jpg&#8220; _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;default&#8220; max_width=&#8220;50%&#8220; max_width_tablet=&#8220;80%&#8220; max_width_phone=&#8220;100%&#8220; max_width_last_edited=&#8220;on|phone&#8220; module_alignment=&#8220;center&#8220; global_colors_info=&#8220;{}&#8220;][\/et_pb_video][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; custom_padding=&#8220;40px||||false|false&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]ZUTATEN F\u00dcR DEN TEIG:[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat||||||||&#8220; text_text_color=&#8220;#000000&#8243; text_letter_spacing=&#8220;1px&#8220; link_text_color=&#8220;#000000&#8243; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<ul>\n<li>250 g gemahlenes Hartweizenmehl<\/li>\n<li>250 g Mehl 00<\/li>\n<li>250 g acqua<\/li>\n<li>70 g Mais\u00f6l<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]ZUTATEN F\u00dcR DIE F\u00dcLLUNG[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat||||||||&#8220; text_text_color=&#8220;#000000&#8243; text_letter_spacing=&#8220;1px&#8220; link_text_color=&#8220;#000000&#8243; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<ul>\n<li>1 Prise Safranstempel<\/li>\n<li>1 Prise Zimt<\/li>\n<li>500 g frischer Ricotta<\/li>\n<li>200 g Zucker<\/li>\n<li>1 Ei<\/li>\n<li>1 unbehandelte Zitrone (Schale)<\/li>\n<li>70 g Mais\u00f6l<\/li>\n<li>q.b. Lauwarme Milch<\/li>\n<\/ul>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]ZUTATEN f\u00fcr die Dekoration (optional):[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat||||||||&#8220; text_text_color=&#8220;#000000&#8243; text_letter_spacing=&#8220;1px&#8220; link_text_color=&#8220;#000000&#8243; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<ul>\n<li>q.b. Codetten<\/li>\n<li>Honig nach Geschmack<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; custom_padding=&#8220;40px||||false|false&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;d00c9978-c293-44bd-91df-8f0a2e84e5b7&#8243; link_font=&#8220;||||on||||&#8220; header_2_font=&#8220;Shippori Mincho|700|||||||&#8220; header_2_font_size=&#8220;52px&#8220; header_2_line_height=&#8220;1.3em&#8220; custom_margin=&#8220;||10px||false|false&#8220; header_2_font_size_tablet=&#8220;34px&#8220; header_2_font_size_phone=&#8220;28px&#8220; header_2_font_size_last_edited=&#8220;on|desktop&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<h2>Pardulas mit Safran in&nbsp;hausgemachte schmalzfreie Stempel<\/h2>\n<p>[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; custom_padding=&#8220;30px||||false|false&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]FOLGEN SIE DEM REZEPT SCHRITT F\u00dcR SCHRITT, UM EIN K\u00d6STLICHES GERICHT ZU ERHALTEN:[\/et_pb_text][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat||||||||&#8220; text_text_color=&#8220;#000000&#8243; text_letter_spacing=&#8220;1px&#8220; link_text_color=&#8220;#000000&#8243; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]Einen halben Teel\u00f6ffel Safranstempel in ein wenig warme Milch geben. Eine Stunde lang ziehen lassen. <\/p>\n<p>Die Mehle mit Wasser, \u00d6l und Salz einige Minuten lang kneten, bis ein glatter, homogener Teig entstanden ist. Eine halbe Stunde lang in Frischhaltefolie eingewickelt ruhen lassen. <\/p>\n<p>F\u00fcr die F\u00fcllung den Ricotta sieben und mit dem Zucker, dem Ei, dem in Milch eingelegten Safran, der geriebenen Zitronenschale und dem Zimt vermischen. Gut mischen. <\/p>\n<p>Den Teig auf einer bemehlten Arbeitsfl\u00e4che drei Millimeter dick ausrollen und mit einem Teigausstecher Kreise (8 cm) ausstechen.<\/p>\n<p>Legen Sie sie auf das mit Backpapier ausgelegte Tropfblech. Einen L\u00f6ffel F\u00fcllung in die Mitte geben und den Rand mit den Fingern zusammendr\u00fccken, um den klassischen Verschluss zu erreichen. <\/p>\n<p>Im vorgeheizten Backofen bei 180\u00b0C etwa 20 Minuten backen. Aus dem Ofen nehmen, mit Honig bestreichen und mit Streuseln bedecken. Oder mit Puderzucker best\u00e4uben.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row module_id=&#8220;ricette&#8220; _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_text _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;bdfd5da0-282b-409d-8ad3-ac7c53a15e18&#8243; text_font=&#8220;Montserrat|700||on|||||&#8220; text_text_color=&#8220;#ba9658&#8243; text_letter_spacing=&#8220;1px&#8220; custom_padding=&#8220;30px||||false|false&#8220; locked=&#8220;off&#8220; global_colors_info=&#8220;{}&#8220;]<\/p>\n<p>ANDERE REZEPTE, in denen SAFFRON die Hauptrolle spielt:<\/p>\n<p>[\/et_pb_text][et_pb_blog fullwidth=&#8220;off&#8220; include_categories=&#8220;5&#8243; use_manual_excerpt=&#8220;off&#8220; show_more=&#8220;on&#8220; show_author=&#8220;off&#8220; show_date=&#8220;off&#8220; show_categories=&#8220;off&#8220; show_excerpt=&#8220;off&#8220; _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; header_font=&#8220;Shippori Mincho||||||||&#8220; header_font_size=&#8220;20px&#8220; body_font=&#8220;Montserrat||||||||&#8220; read_more_font=&#8220;Shippori Mincho||||||||&#8220; read_more_text_color=&#8220;#ba9658&#8243; custom_padding=&#8220;10px||||false|false&#8220; custom_padding_tablet=&#8220;||||false|false&#8220; custom_padding_phone=&#8220;||||false|false&#8220; custom_padding_last_edited=&#8220;on|phone&#8220; border_color_all=&#8220;#ba9658&#8243; global_colors_info=&#8220;{}&#8220;][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=&#8220;1&#8243; admin_label=&#8220;Call to Action&#8220; _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;default&#8220; use_background_color_gradient=&#8220;on&#8220; background_color_gradient_type=&#8220;circular&#8220; background_color_gradient_stops=&#8220;rgba(0,0,0,0.5) 61%|#000000 100%&#8220; background_color_gradient_overlays_image=&#8220;on&#8220; background_image=&#8220;https:\/\/zafferanoticinus.it\/wp-content\/uploads\/2024\/09\/Sfondo-5.jpg&#8220; custom_margin=&#8220;||0px||false|false&#8220; custom_padding=&#8220;8%||8%||true|false&#8220; locked=&#8220;off&#8220; collapsed=&#8220;on&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_row _builder_version=&#8220;4.27.0&#8243; _module_preset=&#8220;default&#8220; max_width=&#8220;900px&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_column type=&#8220;4_4&#8243; _builder_version=&#8220;4.24.1&#8243; _module_preset=&#8220;default&#8220; global_colors_info=&#8220;{}&#8220;][et_pb_text _builder_version=&#8220;4.27.4&#8243; _module_preset=&#8220;1aab53cb-95d2-41b3-a8c8-da4ebcc2bce1&#8243; text_font=&#8220;Shippori Mincho||||||||&#8220; text_text_color=&#8220;#FFFFFF&#8220; text_font_size=&#8220;62px&#8220; text_line_height=&#8220;1.2em&#8220; header_2_text_color=&#8220;#FFFFFF&#8220; text_orientation=&#8220;center&#8220; text_font_size_tablet=&#8220;32px&#8220; text_font_size_phone=&#8220;20px&#8220; text_font_size_last_edited=&#8220;on|desktop&#8220; global_colors_info=&#8220;{}&#8220; locked=&#8220;off&#8220;]<\/p>\n<p>Sie k\u00f6nnen unser <strong>Gold&nbsp;in&nbsp;Pistilli<\/strong> direkt zu Ihnen nach Hause erhalten!<\/p>\n<p>[\/et_pb_text][et_pb_button button_url=&#8220;@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjM1NSJ9fQ==@&#8220; button_text=&#8220;Kaufen Sie es online&#8220; button_alignment=&#8220;center&#8220; _builder_version=&#8220;4.27.2&#8243; _dynamic_attributes=&#8220;button_url&#8220; _module_preset=&#8220;5c8640f6-8435-4657-aeb0-145d8e2100cf&#8220; global_colors_info=&#8220;{}&#8220;][\/et_pb_button][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sardische Safran-Pardulas in&nbsp;PistillasSardische Tradition ALLO ZAFFERANOSardische Pardulas, hausgemachte Version ohne SchmalzPardulas sind eine der beliebtesten und Repr\u00e4sentant der sardischen Tradition, ein Symbol f\u00fcr Einfachheit und authentischen Geschmack. ZUTATEN F\u00dcR DEN TEIG: 250 g gemahlenes Hartweizenmehl 250 g Mehl 00 250 g acqua 70 g Mais\u00f6l ZUTATEN F\u00dcR DIE F\u00dcLLUNG 1 Prise Safranstempel 1 Prise Zimt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1690,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-1667","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pardulas mit Safranstempeln - Zafferano Ticinus<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zafferanoticinus.it\/pardulas-sarde-senza-strutto\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pardulas mit Safranstempeln - Zafferano Ticinus\" \/>\n<meta property=\"og:description\" content=\"Sardische Safran-Pardulas in&nbsp;PistillasSardische Tradition ALLO ZAFFERANOSardische Pardulas, hausgemachte Version ohne SchmalzPardulas sind eine der beliebtesten und Repr\u00e4sentant der sardischen Tradition, ein Symbol f\u00fcr Einfachheit und authentischen Geschmack. 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