Le Seadas
Ingredients:
- 1kg fresh pecorino cheese (or mixture)
- 500g hard grain semola
- 3 eggs
- some spoonfuls of fresh lard
- grated rind of two oranges
- olive oil
- a pinch of salt
- lemon juice
- dissolved sugar or honey
Preparation:
The cheese must be fresh (4-5 days old) and very fatty: to soften, it can be put in boiling water for about 10 minutes. It is then squeezed and dripped. Knead the semola with the eggs, a pinch of salt dissolved in a spoonful of water and lard. Work the mixture well until it becomes soft and elastic: then let it rest. In the meantime, grate the cheese and knead it with the grated lemon rind. At this point, take the mixture and begin to mix it, thereby obtaining a thinner mixture: then cut it into circles, using the circle cutter or even just a cup. On each disc, put a fair amount of the prepared mixture and then place another disc onto, making sure that the edges are well sealed. To make this process easier, it is useful to dampen the edges slightly with egg white.
When the discs have been filled and sealed, the seadas are ready. Fry them in a reasonable amount of olive oil for about ten minutes: the seadas should be slightly golden. They should be eaten hot, after having been sprinkled with sugar or a glaze of honey. |
