This Sardinian sweet, famous throughout the world,
pairs divinely the sweetness of the honey with the
saltiness of the pecorino cheese, making for an intriguing and
intense flavor.

35 minutes
 2 forks
Desserts and Fruit
  • ½ lb all-purpose flour
  • 7 oz Pecorino Semistagginato cheese
  • Corbezzolo honey to taste
  • 1 tablespoon lard
  • lemon and orange zests, grated to taste
  • 1 half cup Grappa
  • granulated sugar to taste
  • extra virgin olive oil to taste

30 minutes preparation + 5 minutes cooking
Place the grated cheese, citrus peel and the small glass of grappa together in a bowl and mix until smooth.
Mix the flour and warm water together on a pastry board and add the clarified pork fat, a little at a time (in home-kitchens in Sardinia, they replace the clarified pork fat with oil exuded by the cheese): knead until the dough is smooth, roll out thinly and cut out 4.8 inches-wide circles.
Place a little filling into the center of each pastry discs, then cover with another disc, pressing the sides well together and finishing with a pastry cutting wheel. Fry the Seadas in plenty of oil, drain then cover with honey or sugar as preferred.
Eat the Seadas warm.