Ingredients
| Ingredient | Quantity |
|---|---|
| Lard | 70g |
| Semolina flour | 500g |
| Egg | 1 |
| Warm water | 250g |
| Pecorino cheese (grated) | 500g |
| Water | 70g |
| Lemon zest (from 1 lemon) | 1 |
| Chestnut honey | To taste |
Instructions
Step 1: Preparing the Dough
To start making the seadas, begin by preparing the dough. In a large bowl, sift the semolina flour and add the whole egg. Slowly incorporate the warm water while mixing the ingredients together. Continue to combine until the dough becomes compact. Once it has reached the right consistency, transfer it onto a lightly floured work surface.
Knead the dough for a few minutes until it’s smooth and firm. Shape it into a ball, wrap it in plastic wrap, and set it aside to rest.
Step 2: Preparing the Cheese Filling
Now, turn your attention to the cheese filling. Take the lemon zest from a non-treated lemon and grate it into thin strips (julienne). In a small pan, add the grated lemon zest and the 70g of water. Over low heat, melt the Pecorino cheese, stirring occasionally to avoid burning. Once the cheese has fully melted, mix it thoroughly with the lemon zest. Remove from the heat and let the filling cool slightly before moving to the next step.
Step 3: Shaping the Seadas
After the dough has rested, roll it out into a thin sheet about 3 mm thick. Use a round cutter (or a small bowl) to cut out 12 equal discs of dough. Place a spoonful of the cheese filling in the center of each disc, making sure to leave a small border around the edges.
Carefully fold the dough over the filling to create a half-moon shape. Press the edges of the dough together tightly, ensuring that the filling is sealed inside. Use your fingers to press the edges further and prevent any leakage during frying.
Step 4: Cooking the Seadas
In a large pan, heat vegetable oil over medium-high heat until it reaches 170°C (340°F). Gently place each seada into the hot oil, one at a time, to avoid overcrowding. Fry the seadas for about 2 minutes on each side, or until they turn golden and crispy.
Once they’re cooked, use a slotted spoon to remove the seadas from the oil and place them on a tray lined with paper towels to drain any excess oil.
Step 5: Final Touch
Once all the seadas have been fried, drizzle them with chestnut honey while they’re still warm. The sweetness of the honey enhances the rich, savory filling and adds a delightful contrast to the crispy dough.
Serve the seadas immediately, enjoying their warm, golden crunch with the deliciously melty cheese filling.
Notes
- Seadas are best enjoyed fresh and warm, but they can be stored in an airtight container for a day or two. If reheating, crisp them up again in a hot pan or oven.
- You can substitute chestnut honey with other varieties of honey if desired, though chestnut honey pairs perfectly with the richness of the Pecorino cheese.
Enjoy this traditional Sardinian dessert at any time of the year, and especially as part of a festive gathering!
