{"id":31777,"date":"2023-02-27T07:15:39","date_gmt":"2023-02-27T07:15:39","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/"},"modified":"2023-02-27T07:15:39","modified_gmt":"2023-02-27T07:15:39","slug":"seadas-the-recipe-for-the-sardinian-sweet","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/","title":{"rendered":"Seadas, the recipe for the Sardinian sweet"},"content":{"rendered":"


\n<\/p>\n

Seadas, the recipe for the Sardinian sweet<\/h1>\n

<\/p>\n

\n

Among the numerous culinary specialties for which Sardinia is famous, it certainly takes pride of place to the seadas<\/strong>. Seadas is a sort of tortello made with durum wheat flour, eggs, water and lard, stuffed with pecorino cheese and lemon zest, fried and served still steaming hot. covered with plenty of honey<\/strong>. Each family has its own recipe, handed down from generation to generation. Traditionally the seadas are covered with the strawberry tree honey<\/strong>with a very bitter taste. For this reason many people use chestnut honey, with a bitter but delicate taste, but many other varieties of honey can be used: millefiori, myrtle, lavender, alpine flowers and dandelion. The important is add a lot<\/strong>, because Sardinians often underline the importance of serving seadas practically drowned in honey! Another trick is to find a pecorino cheese of Sardinian origin<\/strong>, with a slightly acidic aftertaste, perfect to be accompanied by the sweet note of honey. Not a very light dessert, but certainly greedy and worth trying to replicate at home!<\/p>\n

\n
\n

<\/i> Ingredients for 12 seadas<\/i><\/h3>\n
    \n
  • <\/i> Lard: 60 g<\/li>\n
  • <\/i> Durum wheat flour: 400 g<\/li>\n
  • <\/i> Eggs: 1 medium<\/li>\n
  • <\/i> Warm water: 220 g<\/li>\n
  • <\/i> Fresh Sardinian Pecorino: 500 g<\/li>\n
  • <\/i> Water: 60g<\/li>\n
  • <\/i> Lemon: 1<\/li>\n
  • <\/i> Seed oil for frying: 500 ml<\/li>\n
  • <\/i> Honey: to taste<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 40 minutes<\/i><\/li>\n
    • <\/i> Cooking: 25 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 5 minutes<\/i><\/li>\n
    • <\/i> Calories: 415 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Sift the flour into a bowl. <\/p>\n\n

      2<\/span><\/p>\n

      Add the whole egg, mixing it well with the flour. <\/p>\n\n

      3<\/span><\/p>\n

      Slowly pour in the warm water, mixing initially with a fork, then start kneading with your hands. <\/p>\n\n

      4<\/span><\/p>\n

      Also add the lard, continuing to knead by hand to mix it with the rest of the mixture. <\/p>\n\n

      5<\/span><\/p>\n

      When the dough is compact enough, transfer it to a lightly floured surface. Keep kneading until you get a smooth and elastic dough. <\/p>\n\n

      6<\/span><\/p>\n

      Wrap the dough in cling film. Let it rest in the refrigerator for about 30 minutes. <\/p>\n\n

      7<\/span><\/p>\n

      In the meantime, prepare the filling by grating the zest of an untreated lemon. <\/p>\n\n

      8<\/span><\/p>\n

      Also grate the fresh Sardinian pecorino with a grater with large holes, directly into a pan. <\/p>\n\n

      9<\/span><\/p>\n

      Pour the water into the pan with the pecorino cheese and turn the heat on to a moderate flame. Stir continuously and let it melt. It will take you about 10 minutes. <\/p>\n\n

      10<\/span><\/p>\n

      When the pecorino is completely melted, turn off the heat and add the lemon zest, mixing quickly. Immediately pour the mixture onto a large piece of parchment paper. <\/p>\n\n

      11<\/span><\/p>\n

      Try to get a rectangle of pecorino of about 40×30 cm. Set aside and let it firm up. <\/p>\n\n

      12<\/span><\/p>\n

      When the pecorino has cooled, cut 12 discs with an 8 cm pastry cutter. If you don’t have a cookie cutter, you can use a glass and trim the edges with the tip of a knife. <\/p>\n\n

      13<\/span><\/p>\n

      Retrieve the dough ball from the fridge and place it on a lightly floured work surface. Roll it out with the help of a rolling pin until you get a sheet about 3 mm thick. Alternatively you can use the pasta machine. <\/p>\n\n

      14<\/span><\/p>\n

      Arrange the pecorino discs on the sheet, leaving about 2 cm between each disc. Cover with another sheet of pastry. <\/p>\n\n

      15<\/span><\/p>\n

      Press the dough around the filling by pressing with your fingertips to eliminate any air bubbles. With a 10 cm diameter pastry cutter with wavy edges (or a slightly larger glass than the one used previously), cut out the individual seadas. Place them on a floured surface, spaced apart to prevent them from sticking. <\/p>\n\n

      16<\/span><\/p>\n

      Pour the seed oil into a narrow saucepan with high sides and turn on the heat over medium heat until it reaches 170\u00b0. Dip the seadas one at a time. The oil is at the right temperature if the seadas are surrounded by bubbles. (<\/p>\n\n

      17<\/span><\/p>\n

      Cook each seadas for about 2 minutes, until they are golden brown. Drain it with a slotted spoon and place it on a tray lined with absorbent paper. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      You can cook the seadas in static oven preheated to 180\u00b0 for 15 minutes<\/strong>but the result will be less fragrant than traditional frying.<\/p>\n

      The oil in the pot must be abundant and completely cover the seadas. If it doesn’t cover it entirely, turn it carefully with the help of a spoon. Do not pierce them, otherwise the cheese will leak out, compromising cooking and oil.<\/p>\n

      A small alternative: instead of lemon, you can use the orange zest <\/strong>to flavor the filling.<\/p>\n

      storage<\/strong><\/p>\n

      The seadas can be frozen raw<\/strong>. To do this, arrange them on a tray, leave them in the freezer for about 30 minutes, then you can place them in bags to freeze. This way you will prevent them from sticking together.<\/p>\n

      Then fry them directly from frozen. Once cooked, however, it is preferable to consume them immediately.<\/p>\n

      History<\/strong><\/p>\n

      In Sardinia, seadas are known by many names, which vary according to the province: sebadas, for example, but also seatta, sevada, sabada up to casgiulata, a name used in province of Sassari<\/strong>. Most of the names, however, derive from the ancient Sardinian word “seu” which indicates pork lard, precisely because these very special sweets they are rigorously made with lard<\/strong>.<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 12 seadas<\/i><\/h3>\n
        \n
      • <\/i> Lard: 60 g<\/li>\n
      • <\/i> Durum wheat flour: 400 g<\/li>\n
      • <\/i> Eggs: 1 medium<\/li>\n
      • <\/i> Warm water: 220 g<\/li>\n
      • <\/i> Fresh Sardinian Pecorino: 500 g<\/li>\n
      • <\/i> Water: 60g<\/li>\n
      • <\/i> Lemon: 1<\/li>\n
      • <\/i> Seed oil for frying: 500 ml<\/li>\n
      • <\/i> Honey: to taste<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 40 minutes<\/i><\/li>\n
        • <\/i> Cooking: 25 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour, 5 minutes<\/i><\/li>\n
        • <\/i> Calories: 415 calories\/portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Seadas, the recipe for the Sardinian sweet Among the numerous culinary specialties for which Sardinia is famous, it certainly takes pride of place to the seadas. Seadas is a sort of tortello made with durum wheat flour, eggs, water and lard, stuffed with pecorino cheese and lemon zest, fried and served still steaming hot. covered […]<\/p>\n","protected":false},"author":1,"featured_media":31778,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94],"tags":[93,96,92,95,91,90],"class_list":["post-31777","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-donuts","tag-desserts","tag-donuts","tag-italian-desserts","tag-italian-donuts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nSeadas, the recipe for the Sardinian sweet - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seadas, the recipe for the Sardinian sweet - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Seadas, the recipe for the Sardinian sweet Among the numerous culinary specialties for which Sardinia is famous, it certainly takes pride of place to the seadas. Seadas is a sort of tortello made with durum wheat flour, eggs, water and lard, stuffed with pecorino cheese and lemon zest, fried and served still steaming hot. covered […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-02-27T07:15:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/seadas.jpg?v=1677482140\" \/>\n\t<meta property=\"og:image:width\" content=\"1281\" \/>\n\t<meta property=\"og:image:height\" content=\"959\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/desserts\\\/donuts\\\/seadas-the-recipe-for-the-sardinian-sweet\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/desserts\\\/donuts\\\/seadas-the-recipe-for-the-sardinian-sweet\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Seadas, the recipe for the Sardinian sweet\",\"datePublished\":\"2023-02-27T07:15:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/desserts\\\/donuts\\\/seadas-the-recipe-for-the-sardinian-sweet\\\/\"},\"wordCount\":876,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/desserts\\\/donuts\\\/seadas-the-recipe-for-the-sardinian-sweet\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2023\\\/02\\\/seadas.jpg?v=1677482140\",\"keywords\":[\"desserts\",\"donuts\",\"italian desserts\",\"italian donuts\",\"italian kitchen\",\"recipes\"],\"articleSection\":[\"Donuts\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/desserts\\\/donuts\\\/seadas-the-recipe-for-the-sardinian-sweet\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/desserts\\\/donuts\\\/seadas-the-recipe-for-the-sardinian-sweet\\\/\",\"name\":\"Seadas, the recipe for the Sardinian sweet - 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Seadas is a sort of tortello made with durum wheat flour, eggs, water and lard, stuffed with pecorino cheese and lemon zest, fried and served still steaming hot. covered […]","og_url":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/","og_site_name":"Sbenny\u2019s Blog","article_publisher":"https:\/\/www.facebook.com\/sbennymods\/","article_published_time":"2023-02-27T07:15:39+00:00","og_image":[{"width":1281,"height":959,"url":"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/seadas.jpg?v=1677482140","type":"image\/jpeg"}],"author":"Philip Owell","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Philip Owell","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/#article","isPartOf":{"@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/"},"author":{"name":"Philip Owell","@id":"https:\/\/forum.sbenny.com\/blog\/#\/schema\/person\/a77e10c2915dc8fe75aab9f446e1f0dc"},"headline":"Seadas, the recipe for the Sardinian sweet","datePublished":"2023-02-27T07:15:39+00:00","mainEntityOfPage":{"@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/"},"wordCount":876,"publisher":{"@id":"https:\/\/forum.sbenny.com\/blog\/#organization"},"image":{"@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/#primaryimage"},"thumbnailUrl":"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2023\/02\/seadas.jpg?v=1677482140","keywords":["desserts","donuts","italian desserts","italian donuts","italian kitchen","recipes"],"articleSection":["Donuts"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/","url":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/donuts\/seadas-the-recipe-for-the-sardinian-sweet\/","name":"Seadas, the recipe for the Sardinian sweet - 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