How to make seadas: Today the original Sardinian recipe of one of my favorite sweets. Until a few decades ago were seadas dinner of farmers and shepherds, a single dish consisting of cheese and dough made from durum wheat semolina. Today seadas have become the best known dessert, popular and beloved of Sardinia. La set (that in the second zone is also called Sevada or sebada), native of Nuoro, is now on menus throughout Sardinia. Is, in its industrial version, It is also found in Italian delis and even abroad. Ever since I started going to Sardinia two desserts I have entered the heart: seadas and PARDULAS. In addition to the AMARETTI SARDI and the very soft and aromatic SAPA CAKE. Without detracting from the other thousands of recipes to SARDINIAN CUISINE I love and I often. The point is that until now have never been able to prepare at home seadas, in Rome, and then to leave the recipe, because I could not find the right cheese. It may seem trivial, but seadas prepare tradition with a fresh pecorino, not salted, and slightly soured, that can not be found outside Sardinia. Every time I order a seada in Sardinia always wonder that cheese has been used: some have told me that you could also use the first salt (but it is a bit’ salty), a fresh tuma (it is found only in Sicily), the mozzarella (which it is too watery) or scamorza very fresh (that is too tasty), but I wanted to prepare the perfect recipe (I am fussy, now you'll see it), the real one, and I have never been satisfied. I love the taste too much to make an imitation. Which is not to say, though, that you can not try using one of these cheeses that I have just spoken. Finally, during my last stay in Sardinia I found the right cheese to San Benedetto market, in Cagliari. I bought it and now I can finally give the recipe of my favorite Sardinian dessert. A recipe that has nothing difficult: if you follow the steps you will get a perfect seada, sfogliata, ultra light. Put plenty of cheese, do not skimp on honey, which must necessarily be a mild honey: my favorites are the asphodel and the, but also a honey of orange blossom is fine. Absolutely no chestnut honey, that would make loving your seadas. If you do not like honey, you can use the granulated sugar: remember that it does not contain sugar and seada, then, honey or sugar are not a decoration, but an integral part of the plate. Have a good day! Portions: 8 Preparation: cooking: Nutrition facts:250 calories20 fat Rating: 4.5/5 ( 2 voted ) Pin Print 300 grams of durum-wheat a large pinch of salt 60 grams of lard 130 milliliters of warm water grated rind of two oranges and two organic lemons 400 grams of sour cheese (a fresh pecorino, a first salt, Tuma with a few days of ripening) 10 grams of durum-wheat honey, to taste (a delicate honey: asfodelo, Acacia, millefiori, on) the seadas, Sardinian recipe orginale The dough: to prepare sardinian seadas you have to prepare the dough first, called 'violada pasta'. The work plan, put the durum wheat semolina, salt and lard. Knead and, when you have got large crumbs, slowly add warm water. Don't add water all at once, because depending on the semola you use it may take about 130 milliliters of water. The dough you need to get is compact and lump-free. Wrap the dough in the food film. Let stand at room temperature for at least 30 minutes. While the dough rests for seadas, prepare the filling. Cut the cheese into small pieces, put it in a pan. Melt over low heat cheese (on the stove that used for coffee and the adjustment to the minimum) so that the excess water dries up. When the cheese has melted, add semolina and stir. Continue cooking for another minute. Fire off, add the lemon zest and orange zest. Traditionally, This mix is not added sugar, because originally the seada was a dish not sweet farmer. But, If you love sweets, you can use one or two teaspoons of sugar. Transfer the cheese on a sheet of parchment paper and allow to cool. seadas Forming: roll out the dough on the work surface, to a thickness of 3-5 mm at the most. Deriving of round discs. Put some cheese in the center of each disc (try to form a sort of dome, that then pressing with your hands when you put the other dough disc on it will become flat), with a little water to moisten the edges of the disc at the base and cover with another disk of dough, trying not to leave air inside. Press down the edges. For a better success, You can seal the edges crushing them with the tines of a fork or cut them with a special toothed wheel. the seadas, Sardinian recipe orginale The fry. in a large skillet, heat the peanut seed oil to a temperature of 170 degrees. In ancient times it used lard and nothing prevents that we can use again. Soak the seadas in oil one or two at a time, With the aid of a metal cucchaio, constantly pour boiling oil on the surface of the seada. You will notice that on the surface will form large bubbles. The seada swell and become golden. Take care not continue cooking. The seada should be lightly browned on the surface. Drain the excess oil. Place the dish in seada. Finish the cake with plenty of honey. Remember that this preparation does not contain sugar in the dough and filling. Then, the quantity of honey should be plentiful. If you do not like honey, you can serve them with plenty of caster sugar. The seadas you eat freshly fried, very hot, because the cheese must be streamlined! Bon appétit! THE SUGGESTION: You can safely prepare and seadas surgelarle between two sheets of parchment paper. You have to thaw it in the refrigerator overnight before frying. Honestly I do not recommend to fry from frozen because inevitably in or out will darken too, or the filling will remain a bit 'cold and not very streamlined. You tried this recipe? If you liked tagging me on Instagram @sicilianicreativiThe unseatable ingredient for seadas: the right cheese
The key ingredient: honey
THE seadas, Original recipe Sardinian
Ingredients
Procedure
Note
OPTIONS: the cheese that melts can add the same amount of flour 0 instead of semolina, If you prefer. And in the dough of seadas in Nuoro is also added an egg every half a kilo of flour and the amount of lard reduced to 20 grams per kilo of semolina.
Ada Parisi
Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.
