Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup semolina flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup warm water
- 1 cup grated Pecorino Romano cheese
- 1/2 cup honey
- 1/4 cup lemon juice
- Vegetable oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Large skillet or deep fryer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, semolina flour, sugar, and salt. Mix well.
2. Add the melted butter and warm water to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
4. Cover the dough with a damp towel and let it rest for 30 minutes.
5. In a separate bowl, mix together the grated Pecorino Romano cheese, honey, and lemon juice. Set aside.
6. After the dough has rested, roll it out on a floured surface until it is about 1/8 inch thick.
7. Cut the dough into circles using a pastry cutter or knife.
8. Place a spoonful of the cheese mixture in the center of each circle.
9. Fold the dough over the cheese mixture and press the edges together to seal.
10. Heat the vegetable oil in a large skillet or deep fryer to 350°F.
11. Fry the seadas in the hot oil until they are golden brown on both sides, about 2-3 minutes per side.
12. Remove the seadas from the oil with a slotted spoon and place them on paper towels to drain.
13. Serve the seadas warm with additional honey drizzled on top.
Time:
Preparation time: 45 minutes
Cooking time: 10-15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes 12-15 seadas
Nutritional information:
Calories: 280
Fat: 13g
Carbohydrates: 33g
Protein: 7g
Substitutions for ingredients:
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Honey can be substituted with agave nectar or maple syrup.
- Lemon juice can be substituted with lime juice.
Variations:
- Add a pinch of cinnamon to the cheese mixture for a sweet and spicy flavor.
- Substitute the cheese filling with a mixture of ricotta cheese and orange zest for a lighter flavor.
- Serve the seadas with a scoop of vanilla ice cream for a decadent dessert.
Tips and tricks:
- Make sure the dough is rolled out thinly and evenly to ensure even cooking.
- Use a slotted spoon to remove the seadas from the oil to prevent excess oil from sticking to them.
- Let the seadas cool for a few minutes before serving to prevent the cheese filling from burning your mouth.
Storage instructions:
Seadas can be stored in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat seadas, place them in a preheated oven at 350°F for 5-10 minutes until they are warmed through.
Presentation ideas:
Serve the seadas on a platter with a drizzle of honey and a sprinkle of powdered sugar.
Garnishes:
Sprinkle chopped pistachios or almonds on top of the seadas for added texture and flavor.
Pairings:
Seadas pair well with a glass of sweet dessert wine, such as Moscato or Vin Santo.
Suggested side dishes:
Serve seadas as a dessert after a traditional Sardinian meal of roasted lamb or grilled seafood.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the seadas are too greasy, let them drain on paper towels for a few minutes before serving.
Food safety advice:
Make sure the oil is heated to the correct temperature to prevent the seadas from absorbing too much oil.
Food history:
Seadas are a traditional Sardinian pastry that originated in the town of Nuoro. They are typically served as a dessert during special occasions and holidays.
Flavor profiles:
Seadas have a sweet and savory flavor, with a crispy exterior and a gooey cheese filling.
Serving suggestions:
Serve seadas warm with a drizzle of honey and a sprinkle of powdered sugar for a delicious and indulgent dessert.
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Region: Italian