Seadas is one of the few Sardinian delicacies that I would like to cross over. The first time I tried seadas at a wedding my friends.
I was not convinced about this dish. It did not have a typical taste like a Polish dumplings only a little bit bigger ... hmm I had no idea it could be sheep cheese.
When i was in a relationship with italian mean. When I returned home my boyfriend made me a seadas. This is a simple dish to do it. Seadas I was doing with daughter and now you betray her ingredients and execution.
Ingredients
Hard wheat semolina flour 500 gr
Eggs 3
Fresh liver 3 tablespoons
Water 1 tablespoon
Salt q.b.
INGREDIENTS FOR THE RIPIENO
Fresh Sardine Pecorino 1 kg
Oranges the grated peel of 2
Lemons the juice of 1
Knead the semolina flour with the eggs, then melt the salt in a spoonful of water and add it to the dough. Also add little lye at a time to obtain a soft and elastic consistency; then cover with a cloth and leave the dough to rest.
In the meantime, grate the cheese and mix it with the crushed peel of the two oranges and the lemon juice until you get a very thick cream; when the filling is ready, put the dough in thin and cut sheets of a diameter of about 10 cm, maybe using a cup of coffee for the purpose.
Place a couple of spoons of dough on each pasta disc and close it with another dough disk by slightly pressing on the edges so that you get some kind of calzone, and if desired, cut the circumference of the disks overlapped with a pinch roller. At this point you can fry the desserts in abundant hot oil.
Presentation Board
The Sebadas should be served very hot, sprinkled with sugar or honey previously heated to make it liquid depending on taste; a great presentation idea may be to sprinkle the sweet with the sugar (to the veil) and decorate it with honey strips that you will draw from making a teaspoon.
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