Seadas 🧀

Name: Seadas
Prep time: 24 min
Cook time: 36 min
Total time: 60 min
Yield: 2-4 servings
Cuisine: Sardinian
Ingredients: 200 g fine semolina plus extra for dusting; 50 g lard or olive oil into the dough, ~90 ml water; pinch of salt; 150 g aged pecorino sardo, grated (or half pecorino, half fresh sheep cheese); light honey (Sardinian wildflower or eucalyptus), about 100 g; 1-2 bay leaves; oil or lard for frying

Semolina discs filled with salty aged pecorino, fried puffed and golden, then drenched in warm Sardinian honey and finished with a bay leaf — the island's sweet-salt signature, the last thing you eat on a Sardinian menu and the one nobody in Italy can agree is a dessert.

Sardinia Sardinian ⏱ 60 min Intermédiaire

Méthode

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

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

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

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Seadas 🧀

Méthode

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