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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 with plenty of honey. Each family has its own recipe, handed down from generation to generation. Traditionally the seadas are covered with the strawberry tree honeywith 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, because Sardinians often underline the importance of serving seadas practically drowned in honey! Another trick is to find a pecorino cheese of Sardinian origin, 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!
Ingredients for 12 seadas
1
Sift the flour into a bowl.
The post continues on our Blog: Seadas, the recipe for the Sardinian sweet
What do you think about it? Feel free to reply below!
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 with plenty of honey. Each family has its own recipe, handed down from generation to generation. Traditionally the seadas are covered with the strawberry tree honeywith 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, because Sardinians often underline the importance of serving seadas practically drowned in honey! Another trick is to find a pecorino cheese of Sardinian origin, 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!
Ingredients for 12 seadas
- Lard: 60 g
- Durum wheat flour: 400 g
- Eggs: 1 medium
- Warm water: 220 g
- Fresh Sardinian Pecorino: 500 g
- Water: 60g
- Lemon: 1
- Seed oil for frying: 500 ml
- Honey: to taste
- Preparation: 40 minutes
- Cooking: 25 minutes
- Total: 1 hour, 5 minutes
- Calories: 415 calories/portion
1
Sift the flour into a bowl.
The post continues on our Blog: Seadas, the recipe for the Sardinian sweet
What do you think about it? Feel free to reply below!
