Seadas 🧀

Método

1. 1

   Boil water with salt and fat, pour over semolina, rest 10 minutes, then knead to a smooth pliable dough; cover so it doesn't crust.

2. 2

   Roll thin, cut rounds (traditionally ~12 cm, the 'corzetti' wheel shape). Fill half with pecorino leaving a clean rim, fold to half-moons or double-rounds and seal hard with a fork; prick one or twice so they don't balloon and burst.

3. 3

   Fry at moderate heat until pale gold and puffed, a minute or two a side; drain.

4. 4

   Warm the honey with the bay leaf; drown each seada at the table. Eat immediately, while the cheese inside is molten and the honey still runs.