Seadas
Seadas are the most celebrated traditional dessert of Barbagia, in Sardinia. These are fried ravioli filled with tangy cheese, served hot and generously dressed with bitter honey. A fascinating contrast between the saltiness of the cheese, the sweetness of the honey, and the crispiness of the fried pastry, which represents the essence of Sardinian rural pastry-making.
Preparation
- 1
Pour the semolina into a bowl, add the lukewarm water and salt, stirring until you obtain a homogeneous and smooth dough. Let it rest covered for at least 15 minutes.
- 2
In the meantime, prepare the filling: crumble the tangy cheese in a bowl, adding the grated lemon zest and mixing well until you obtain a creamy mixture.
- 3
On a lightly dampened work surface, roll out the dough to a thickness of approximately 2-3 millimetres. Cut out squares with sides of 8-10 centimetres.
- 4
Place a generous spoonful of filling in the centre of each square, fold the dough into a triangle and seal the edges well by pressing with dampened fingers.
- 5
Heat abundant seed oil in a pan over medium-high heat until it reaches the right temperature (test by dipping a small piece of dough: it should brown quickly).
- 6
Fry the seadas a few pieces at a time, about 2-3 minutes per side, until they reach an intense golden colour. Drain them on paper towels.
- 7
Arrange the hot seadas on a serving plate, drizzle bitter honey over each piece and serve immediately, while still crispy.
Chef's Tips
Tangy cheese is essential for authentic flavour; if you cannot find it, you can use salted ricotta or fresh acidic cheese. Serve the seadas immediately after frying and drizzling with honey, to preserve their crispiness.