Seadas
Seadas
Fried Cheese-filled Ravioli Soaked in Honey
The first time I visited Sardinia, I ate seadas at every meal. Like Pane Carasau and Fregula, this once regional food has been popularized throughout Italy, likely because its components—melted cheese inside a fried dough parcel swimming in honey—are extremely delicious. The tangy cheese traditionally used in Sardinia is hard to track down off the island, so use a fresh pecorino or any acidic white cheese you love that’s a good melter. When you’re on the island, eat lots of it. And look for the brass seadas cutters and ornate pasta wheels sold in hardware stores for achieving a decorative edge.
Ingredients (8)
Ingredients (8)
Instructions
Combine the “00” flour (1 cup) and semolina (¾ cup) in a large bowl, then make a well in the middle.
Pour in the water (⅔ cup) and use a fork, then your hands to incorporate it. Knead until smooth.
Pinch in the lard (2 Tbsp) and knead until it is incorporated and the dough is smooth and supple, about 5 minutes more.
Wrap the dough in plastic wrap and set aside for 30 minutes.
Meanwhile, combine the pecorino (12 oz) and orange zest (1 orange) in a medium pan over medium-low heat, stirring constantly until the cheese is fully melted.
Pour onto a baking sheet and spread into a ¼-inch layer. Set aside to cool.
Transfer the dough to a work surface lightly dusted with flour and roll to a thickness of ⅛-inch thick.
Cut the dough into twelve 4-inch diameter disks. Cut the pecorino into six 3½-inch diameter disks and place each one on top of a 4-inch disks.
Comments
Purchase cookbook to comment