Seadas · Seadas con Miele
Sardinia · dolce · serves 6 · 90 min total · medium
Sardinia's curious sweet — a fried cheese empanada drowned in bitter honey. Born as a shepherd's meal, ended up on the dessert menu.
Ingredients
- 300 g semolina
- 30 g lard, softened
- 150 ml warm water
- 400 g young pecorino sardo cheese
- 1 lemon lemon zest
- 1 L frying oil
- 150 g corbezzolo honey (or chestnut honey)
- 1 pinch salt
Method
- Knead semolina with lard, water, salt for 10 minutes — firm, smooth dough. Rest 30 minutes.
- Grate young pecorino. Melt gently in a small pan with lemon zest until just fluid. Spread on baking paper, cool to a soft disc.
- Cut cheese into 7 cm discs. Roll dough thin, cut 9 cm discs.
- Sandwich a cheese disc between two dough discs. Press edges firmly to seal — wet with water if needed.
- Fry in 175°C oil for 90 seconds, basting with hot oil so the centre bubbles like a balloon.
- Drain. Drizzle hot seadas thickly with corbezzolo honey (bitter Sardinian honey of strawberry-tree flowers). Eat at once — the cheese stretches.