Seadas is one of the first dishes to spring to mind when one thinks of Sardinia. What's intriguing about the cuisine of the Tyrrhenian island is that it's indisputably Mediterranean while being so distinctly Sardinian. The hinterland-covered island surrounded by translucent blue water plays host to a trove of gastronomic treasures, which bear both mainland Italian and Catalan influences.
Saedas, a dessert, is not only the one that's probably best known and reproduced across the mainland, but it tastes like bliss: Pecorino fused with citrus zest coated in a crispy shell and topped with honey – it packs one glorious bite after another. This recipe has been adapted from chef Carlo Cracco's book, La cucina regionale come piace a me. It calls for strawberry tree honey, but if you can't find that, any honey you have will suffice.
Seadas Recipe
Photo: Riccardo Letteiri, Styling: Beatrice Prada
Skill Level: Medium
Time: 1 hour and 15 minutes + 2 hours resting
Ingredients for 12 Pieces
10½ oz./300 g fresh Pecorino
1½ cups/250 g durum wheat semolina
1 Tbsp./30 g lard
strawberry tree honey
salt
orange
lemon
peanut oil
Mix the semolina with the lard, then add about ½ cup/120 g of water and a pinch of salt. You will need to obtain a soft, uniform mixture. Let it rest in the refrigerator for at least 2 hours.
Grate the pecorino, perfume it with the peel of 1 orange and 1 lemon and make small mashed balls. If it's too dry, soften it gently on the stove (with a drop of milk, if needed) to be able to shape it.
Roll out the dough into thin sheets, with the sheeter, obtaining strips.
Arrange the pecorino on half of them at a regular distance, cover with other strips, press well around the filling and seal closed like ravioli. Cut out the dough around the filling with a 9cm/3″ diameter pastry cutter.
Fry the seadas in hot peanut oil (400°F/200°C), until golden brown, turning them very gently so as not to break the bubbles that will form on the pasta.
Serve with honey.