Seadas

Name: Seadas
Cuisine: Italian
Ingredients: 500 g semola rimacinata; 60 g strutto; 240 ml acqua; 2 cucchiaini sale; 500 g pecorino sardo fresco; 1 scorza di arancia; 1 scorza di limone; q.b. olio di semi per friggere; q.b. miele sardo

Serves 1

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Seadas

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Serves 1

Directions

1Dissolve the salt in the water.
2Combine semolina, lard, and salted water.
3Knead vigorously for about 15 minutes until a smooth and elastic dough is obtained.
4Let the dough rest for 5 minutes.
5Knead briefly again.
6Let the dough rest for about 30 minutes, covered.
7Cut the fresh Pecorino cheese into cubes.
8Melt the cheese in a small saucepan over low heat, stirring constantly.
9Add the orange zest and lemon zest to the melted cheese.
10Continue stirring until a smooth and stringy mixture is obtained.
11Let the cheese mixture cool slightly.
12Form cheese discs, approximately 8 cm in diameter.
13Let the cheese discs cool on parchment paper.
14Roll out the dough thinly.
15Place the cheese discs on one layer of dough.
16Cover with a second layer of dough.
17Seal the edges very well, pressing out all the air.
18Trim the edges with a serrated wheel to create the traditional Seadas shape.
19Fry in abundant hot seed oil until golden.
20Serve immediately with a generous drizzle of Sardinian honey.

Ingredients

500 g semola rimacinata
60 g strutto
240 ml acqua
2 cucchiaini sale
500 g pecorino sardo fresco
1 scorza di arancia
1 scorza di limone
q.b. olio di semi per friggere
q.b. miele sardo

Equipment

pentolinocarta fornorotella dentellata

Tips

The Seadas dough is a true 'pasta violada', so it should be worked as much as possible to obtain the right consistency.
The cheese melting step is very quick, so it needs to be monitored closely.
Form cheese discs slightly smaller than the desired Seadas diameter (e.g., 8 cm for 10 cm Seadas).
Roll out the dough thinly but ensuring it is resistant enough to hold the filling.
Seal the edges very well, removing all air.
Fry in plenty of hot seed oil and turn them as soon as they are golden.
Serve immediately with a generous drizzle of Sardinian honey.

Seadas

Serves 1

instagram.com

Seadas

instagram.com

Serves 1

Directions

1Dissolve the salt in the water.
2Combine semolina, lard, and salted water.
3Knead vigorously for about 15 minutes until a smooth and elastic dough is obtained.
4Let the dough rest for 5 minutes.
5Knead briefly again.
6Let the dough rest for about 30 minutes, covered.
7Cut the fresh Pecorino cheese into cubes.
8Melt the cheese in a small saucepan over low heat, stirring constantly.
9Add the orange zest and lemon zest to the melted cheese.
10Continue stirring until a smooth and stringy mixture is obtained.
11Let the cheese mixture cool slightly.
12Form cheese discs, approximately 8 cm in diameter.
13Let the cheese discs cool on parchment paper.
14Roll out the dough thinly.
15Place the cheese discs on one layer of dough.
16Cover with a second layer of dough.
17Seal the edges very well, pressing out all the air.
18Trim the edges with a serrated wheel to create the traditional Seadas shape.
19Fry in abundant hot seed oil until golden.
20Serve immediately with a generous drizzle of Sardinian honey.

Ingredients

500 g semola rimacinata
60 g strutto
240 ml acqua
2 cucchiaini sale
500 g pecorino sardo fresco
1 scorza di arancia
1 scorza di limone
q.b. olio di semi per friggere
q.b. miele sardo

Equipment

pentolinocarta fornorotella dentellata

Tips

The Seadas dough is a true 'pasta violada', so it should be worked as much as possible to obtain the right consistency.
The cheese melting step is very quick, so it needs to be monitored closely.
Form cheese discs slightly smaller than the desired Seadas diameter (e.g., 8 cm for 10 cm Seadas).
Roll out the dough thinly but ensuring it is resistant enough to hold the filling.
Seal the edges very well, removing all air.
Fry in plenty of hot seed oil and turn them as soon as they are golden.
Serve immediately with a generous drizzle of Sardinian honey.