Seadas (or sebadas) are one of the traditional sweets of the mountainous Barbagia region just south of the central part of the major Italian island of Sardinia: filled with fresh pecorino (ewe's milk) cheese and flavored with orange zest, they are eaten topped with golden honey.
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INGREDIENTS |
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Durum wheat flour |
250 |
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g |
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Eggs |
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2 |
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Whites |
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1 |
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Fresh lard |
1 |
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tablespoon |
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Salt |
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to taste |
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Olive oil |
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to taste |
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Fresh pecorino cheese |
300 |
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g |
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Orange |
1 |
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peel |
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Lemon (juice) |
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1 |
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Honey |
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to taste |
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PREPARATION |
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On a pastry-board mix the flour with the eggs, lard, a pinch of salt and two or three tablespoons of water until you get a smooth, supple dough. Let it set for about half an hour. |
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In a bowl, mix the grated cheese, orange peel, also finely grated, and the lemon juice. Mix well, until you have obtained a fairly thick and creamy mixture. |
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Roll out the dough into a thin sheet and cut it into disks, using a round cookie cutter or simply the rim of a coffee cup. |
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Place a little of the filling in the middle of as many disks as needed, and then cover them with the other disks, sealing the edges well after having brushed the pastries with egg white. |
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Heat the olive oil to a fairly hot temperature in a frying pan; fry the seadas for one or two minutes, just long enough for them to turn golden brown. Serve them piping hot, topped with honey. |
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CHEF'S NOTE |
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The cheese used for filling the seadas has to be fresh. In order to soften it, you can immerse it in hot water for a few minutes, making sure you squeeze out all the water before using it. |
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A red wine is best suited to this menu, ideally one from Sardinia, where the dishes come from. Two suitable Sardinan red wines to choose from are Arborea and Cannonau. |
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