seadas
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.

Time
35 minutes
Difficulty
 2 forks
Course
Desserts and Fruit
INGREDIENTS
  • 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


PREPARATION
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.