Seadas

Serves 1
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Directions

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