Seadas

Name: Seadas
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8 porzioni
Cuisine: Italiana
Ingredients: 300 g di semola rimacinata sarda; 150 ml di acqua tiepida; 30 g di strutto; un pizzico di sale; 300 g di formaggio fresco sardo acidulo (o ricotta acida; o pecorino freschissimo); Scorza di limone o arancia grattugiata; Olio di semi per friggere; Miele amaro di corbezzolo sardo (o miele millefiori) per condire

Traditional recipe

Fried Sardinian ravioli filled with fresh, tart cheese, served with bitter strawberry tree honey: a perfect balance of sweet and salty.

50 min

8 servings

Medium

Sardinia

AverageSardinia

The seadas (or sebadas) are Sardinia's most iconic dessert, embodying the sweet-savory blend that characterizes the island's cuisine. The tart fresh cheese in the center, the bitter strawberry tree honey on the outside: a contrast that surprises and captivates. Traditionally, they were prepared for important celebrations and for the return of shepherds from their transhumance. The bitter and aromatic Sardinian strawberry tree honey is what sets them apart from any imitation. The Sardinian name perhaps derives from 'seu' (tallow, fat), referring to the tallow paste. durum wheat semolina with the lard.

Instructions

Voice reading

4 steps · natural Italian voice

Prepare the dough

Unite fine semolina and salt, gradually pour in warm water and incorporate the lard into small pieces. Knead for 8–10 minutes until the dough is firm, smooth, and slightly satiny. Cover with plastic wrap and let it rest for 20 minutes at room temperature to promote hydration and relaxation of the gluten mesh.

Prepare the filling

Crumble the fresh sour cheese and work it with a tablespoon Mix until smooth; if too wet, drain and pat dry. Add grated lemon or orange zest. Make sure the consistency remains grainy but malleable, not runny. Refrigerate until ready to fill.

Roll out, fill and seal

Roll out the dough to about 2 mm on a floured surface with durum wheat semolina and cut out 10–(4.72 in) 12 cm discs. Place a tablespoon generous amount of filling on half of the discs, brush the edge with cold water or egg white, cover and press to expel the air; seal and make a small incision to let the steam escape.

Fry and serve

Heat seed oil to 170–180°C (356°F); fry a few seadas at a time 2–3 minutes per side until evenly browned. Observe lively bubbles that decrease towards the end of cooking. Drain on paper towels, maintain at (176°F) 80°C if necessary; heat the honey to max (104°F) 40°C and pour it on the seadas hot, serve immediately while the cheese is still stringy.

Chef's Tips

The sour cheese is the authentic filling: the pecorino Very fresh or sour ricotta are the right choice. Sardinian strawberry tree honey is bitter: this contrast is the essence of the dessert. seadas They are eaten hot, when the cheese inside is still stringy.

Ingredients

For the pasta: (10.58 oz) 300 g of fine semolina (semola rimacinata) sarda, (5.07 fl oz) 150 ml lukewarm water, (1.06 oz) 30 g lard, a pinch of salt
For the filling: (10.58 oz) 300 g of fresh sour Sardinian cheese (or sour ricotta, or pecorino very fresh)
Grated lemon or orange zest
Seed oil for frying
Bitter Sardinian strawberry tree honey (or multi-flower honey) for seasoning

Can't find it in the US?

durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
lardMost US supermarkets
Vegetable shortening, same weight, for doughs and pastry
Or: Neutral oil for frying; butter for doughs, 20% more by weight
Shortening has a neutral flavor; butter browns faster.
pecorinoMost US supermarkets
Pecorino Romano is the easiest to find
It is saltier than most Italian pecorino: taste before adding salt.