These ricotta-based, star-shaped tartlets from the island of Sardinia in Italy are originally an Easter delicacy, although they can be enjoyed year-round. The semolina pastry is similar to a pasta dough and should be rolled very thin to enclose the delicate filling infused with Mediterranean flavours (citrus zest) and an exotic touch of saffron. Traditionally, sheep’s milk ricotta (or Brocciu) is used in this recipe but it is virtually impossible to source in Australia, unfortunately. If you can get your hands on buffalo ricotta it is a great alternative. Regardless of the milk, make sure you purchase a quality cheese, from a cheesemonger if possible. It is the hero of the dish, after all.