Difficulty: EASY
Procedure: 1 hour and 15 min
Portions: 6 peopleBAKED Seadas
INTRODUCTION
Of all the Sardinian desserts, seadas or sebadas are the most beloved and often recreated, thanks to their eye-catching shape and contrasting flavours.
In this recipe the seadas are baked in the oven, and are therefore a lighter version of the original, fried dessert.
Seadas are like delicious sweet dumplings, made of “pasta violata” dough with a tasty filling of pecorino and lemon zest.
To give a final hint of sweetness, baked seadas are garnished with honey, possibly Sardinian and chestnut-flavoured.
PREPARAZIONE
STEP 1
To prepare baked seadas start with the dough: sift the flour in a bowl, add the eggs, lukewarm water and salt, then work with your hands, gradually adding the butter. Once you obtain a smooth and compact dough, wrap it in film and leave it in the fridge to rest for 30 minutes.
STEP 2
While you wait, focus on the filling: warm the water in a pot and melt the grated pecorino. Add the lemon zest and pour the mixture onto a tray; spread it and let it cool, then cut it in many discs.
STEP 3
Next, take the dough, divide it into two and roll it until you obtain two sheets around 3mm in thickness.
STEP 4
Place the cheese discs on one of the two sheets, keeping them well apart, then cover with the second sheet and cut.
STEP 5
Place your seadas on a baking tray and cook in the pre-heated oven at 170° for 20 minutes. Garnish them with chestnut honey and serve.
Dolcedardo
ARBOREA
ingredienTS
For the dough
- Whole wheat flour 500 g
- Arborea butter 80 g
- Eggs 60 g
- Lukewarm water 250 ml
- Salt 6 g
For the filling
- Grated Fattorie Girau Pecorino 350 g
- Water 80 ml
- Zest of one lemon
To garnish
- Lemon zest 70 g
