Seadas
Seadas
Fried Cheese-filled Ravioli Soaked in Honey
The first time I visited Sardinia, I ate seadas at every meal. Like pane carasau (see page 189) and fregula (see page 239), this once regional food has been popularized throughout Italy, likely because its components—melted cheese inside a fried dough parcel swimming in honey—are extremely delicious. The tangy cheese traditionally used in Sardinia is hard to track down off the island, so use a fresh pecorino or any acidic white cheese you love that’s a good melter. When you’re on the island, eat lots of it. And look for the brass seadas cutters and ornate pasta wheels sold in hardware stores for achieving a decorative edge.
Ingredients (8)
Ingredients (8)
Instructions
Combine the “00” flour and semolina in a large bowl, then make a well in the middle.
Pour in the water and use a fork, then your hands to incorporate it. Knead until smooth.
Pinch in the lard and knead until it is incorporated and the dough is smooth and supple, about 5 minutes more.
Wrap the dough in plastic wrap and set aside for 30 minutes.
Meanwhile, combine the pecorino and orange zest in a medium pan over medium-low heat, stirring constantly until the cheese is fully melted.
Pour onto a baking sheet and spread into a ¼-inch layer. Set aside to cool.
Transfer the dough to a work surface lightly dusted with flour and roll to a thickness of ⅛-inch thick.
Cut the dough into twelve 4-inch diameter disks. Cut the pecorino into six 3½-inch diameter disks and place each one on top of a 4-inch disks.
Lay the remaining disks on top of the pecorino and press gently around the cheese, eliminating any air bubbles and ensuring the dough fits snugly around the cheese and is pressed together around the edges.
Using a seadas cutter, decorative pasta wheel, or fork, press the edges closed to leave a pattern.
Transfer to the refrigerator to set for about 30 minutes.
Fill a medium frying pan or cast-iron skillet with 1 inch of neutral oil and heat the oil over medium-high heat to 375°F.
Fry the seadas in batches, turning once to ensure even browning and puffing, 2 to 3 minutes.
Drain on paper towels and serve hot, with warm honey drizzled on top.
Fried seadas do not keep well, but any uncooked ones can be stored in a sealed container in the freezer for up to 1 month. Thaw completely before frying.
Notes
Notes
Bunch together any dough scraps and roll out to a thickness of about ⅛ inch. Using a sharp knife, make decorative shapes like flowers, letters, or any shape you’re into. Gently press onto the top of the seadas before frying.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
