Seadas Salata con Pecorino, Carciofi e Miele di Corbezzolo (Italian Sardinian Savory Seadas with Pecorino, Artichokes and Strawberry Tree Honey)

Seadas Salata con Pecorino, Carciofi e Miele di Corbezzolo (Italian Sardinian Savory Seadas with Pecorino, Artichokes and Strawberry Tree Honey)

History and Inspiration

Seadas are one of Sardinia’s most recognizable traditional preparations. Their identity is built around a thin semolina-based dough enclosing cheese, usually served hot and finished with honey.

The contrast is fundamental: crisp pastry, warm melted cheese, and the aromatic sweetness of honey.

This savory reinterpretation keeps that architecture intact but changes the balance.

The dough remains thin and crisp.

The cheese remains Sardinian pecorino and stays at the center of the filling.

Artichoke is added in a controlled quantity, bringing vegetal depth and a mild bitterness that works naturally with aged sheep’s milk cheese.

Miele di corbezzolo—Sardinian strawberry tree honey—is retained because its characteristic bitterness makes it especially suitable for a savory version. It is not poured heavily over the seada. Instead, it is applied in a restrained quantity so that it finishes the dish without turning it back into dessert.

Black pepper provides the final aromatic note.

The goal is to preserve the recognizable form and logic of a seada while moving it completely into the savory course.

The finished dish should feel Sardinian before it feels contemporary.

Serves 4

This recipe makes four individual savory seadas.

Ingredients

For the dough

250 g / approximately 2 cups fine durum wheat semolina

80–100 ml / approximately ⅓ cup plus additional as necessary warm water

35 g / approximately 2½ tablespoons lard

3 g fine sea salt

For the filling

200 g / approximately 7 oz young Sardinian pecorino, finely grated or very finely diced

2 medium artichokes

20 ml / approximately 1½ tablespoons extra-virgin olive oil

1 small garlic clove, lightly crushed

Fine sea salt

Freshly ground black pepper

For frying

Neutral frying oil or clarified lard, enough for shallow or deep frying

For finishing

40 g / approximately 2 tablespoons miele di corbezzolo

Freshly ground black pepper

A few drops of extra-virgin olive oil, only if necessary

Step 1 — Prepare the Dough

Place the semolina on a clean work surface.

Create a well in the center.

Dissolve the salt in the warm water.

Begin adding the water gradually while incorporating the semolina with your fingertips.

Once a rough dough begins to form, add the lard.

Knead thoroughly for approximately 8 to 10 minutes.

The lard should become completely absorbed into the dough.

The finished dough should be smooth, firm, and elastic.

It must not be sticky.

Semolina absorbs water gradually, so do not add excessive liquid at the beginning.

Wrap tightly.

Allow to rest at room temperature for approximately 45 minutes.

This resting stage makes the dough considerably easier to roll thinly.

Step 2 — Clean the Artichokes

Prepare a bowl of cold water.

Trim away the tough outer leaves from the artichokes until you reach the tender pale center.

Cut away the upper fibrous portion.

Peel the stem.

Cut each artichoke in half.

Remove any visible choke.

Slice very thinly.

Do not leave the artichokes soaking unnecessarily long.

Drain thoroughly before cooking.

The filling must remain dry.

Excess water inside the seada can cause the dough to burst during frying.

Step 3 — Cook the Artichokes

Place a sauté pan over medium-low heat.

Add the extra-virgin olive oil.

Add the lightly crushed garlic.

Allow it to perfume the oil gently.

Do not brown it.

Add the sliced artichokes.

Season very lightly with sea salt.

Cook for approximately 6 to 8 minutes.

The artichokes should become tender while retaining some structure.

If necessary, add one tablespoon of water during cooking, but allow all moisture to evaporate completely before finishing.

Remove the garlic.

Transfer the artichokes to a cutting board.

Chop them finely with a knife.

Do not purée them.

The filling should retain a delicate artichoke texture.

Spread on a tray.

Allow to cool completely.

Step 4 — Prepare the Pecorino Filling

Place the finely grated or diced pecorino into a bowl.

Add the cooled chopped artichokes.

Season with freshly ground black pepper.

Mix gently.

Taste before adding salt.

The pecorino may already provide all the salinity required.

The ratio is important.

The filling should still taste principally of pecorino.

The artichoke should support the cheese rather than replace it.

When pressed together in your hand, the filling should hold approximately as a compact mass.

If it appears excessively loose, chill it for 15 to 20 minutes before assembly.

Step 5 — Portion the Filling

Divide the filling into four equal portions.

Shape each portion into a flat disc approximately 2½ to 3 inches / 6 to 7 cm in diameter.

Each disc should be approximately ¾ inch / 2 cm thick.

Do not create a very thick filling.

A refined seada should have a balanced relationship between pastry and cheese.

Place the filling discs on a tray.

Refrigerate for approximately 15 minutes.

This helps maintain a clean shape during assembly.

Step 6 — Roll the Dough

Divide the rested dough into eight equal portions.

Keep unused dough covered.

Flatten one portion slightly.

Pass through a pasta machine beginning at the widest setting.

Gradually reduce the thickness.

The final dough should be approximately 1 mm thick.

It must be thin enough to fry crisp but strong enough to contain the melted cheese.

Cut eight circles approximately 5 inches / 12 to 13 cm in diameter.

Keep them covered with a clean towel.

Semolina dough dries quickly.

Step 7 — Assemble the Seadas

Place one dough circle on the work surface.

Position one chilled filling disc in the center.

Leave approximately ¾ inch / 2 cm of exposed dough around the outside.

Lightly moisten the exposed border with water.

Place a second dough circle over the filling.

Working from the center outward, press carefully around the filling to remove trapped air.

Seal the edges firmly.

Using a fluted pastry wheel or round cutter, trim the outside into a clean circular shape.

Press the edge once more to ensure a complete seal.

Repeat with the remaining portions.

The seadas should remain relatively flat.

Do not make them resemble oversized ravioli with large pockets of air.

Step 8 — Rest Before Frying

Place the assembled seadas on a tray lightly dusted with semolina.

Rest for approximately 10 minutes.

During this time, inspect every edge.

If any section appears weak, press it closed again.

This is especially important because the pecorino will become fluid during frying.

A weak seal can allow the filling to escape into the oil.

Step 9 — Heat the Frying Oil

Heat the frying oil to approximately 340–350°F / 170–175°C.

The temperature must be controlled.

Oil that is too cold will make the dough greasy.

Oil that is too hot will darken the outside before the cheese has time to soften.

Use enough oil so the seada can fry freely without resting heavily against the bottom.

Step 10 — Fry the Seadas

Lower one seada carefully into the hot oil.

Fry for approximately 60 to 90 seconds on the first side.

Turn gently.

Continue cooking for approximately another 45 to 60 seconds.

The exterior should become evenly golden.

Do not fry until dark brown.

Remove using a spider or slotted spoon.

Drain immediately on absorbent paper.

Repeat with the remaining seadas.

Allow each seada to rest for approximately 30 seconds before plating.

The cheese should remain molten inside.

Step 11 — Prepare the Miele di Corbezzolo

Place the miele di corbezzolo into a small container.

Warm only slightly if it is too thick to spoon.

Do not cook it.

Do not boil it.

The honey should remain aromatic and slightly bitter.

For this savory preparation, only a small amount is required.

Approximately one teaspoon per plate is sufficient.

Final Plating

Use a large warm white plate.

Place one whole seada slightly off-center.

Do not cut it open before serving.

The integrity of the seada is part of the presentation.

Allow the diner to discover the molten pecorino and artichoke filling when cutting into it.

Place approximately one teaspoon of miele di corbezzolo in a controlled narrow spooning beside one edge of the seada.

Do not pour the honey across the entire surface.

Allow only a small amount to touch the crisp dough.

Finish the seada with a very light grinding of black pepper.

Nothing else is required.

No microgreens.

No flowers.

No fried artichoke tower.

No random leaves.

No decorative cheese shards.

No extra sauces.

The plate must remain focused on the seada itself.

The geometry should be calm and restrained.

The seada should look handmade, delicate, and crisp rather than oversized or heavy.

The Role of the Pecorino

The cheese remains the heart of the preparation.

A young or semi-young Sardinian pecorino is preferable because it melts more evenly than a heavily aged cheese.

The filling should become soft and elastic when heated.

It should not release excessive fat.

The cheese must remain clearly recognizable in flavor.

The artichoke exists to add another Sardinian ingredient and a slightly bitter vegetal layer, but the filling must never become primarily artichoke.

The balance should be approximately two parts cheese to one part cooked artichoke by weight.

The Artichoke

The artichoke must be cooked until tender before going inside the seada.

Raw artichoke would release water and remain fibrous.

Overcooked artichoke would disappear completely into the cheese.

The correct texture is soft but still identifiable.

Chopping by hand rather than blending preserves that distinction.

The mild bitterness of the artichoke creates a natural bridge between the savory pecorino and the bitter-sweet character of corbezzolo honey.

The Miele di Corbezzolo

Miele di corbezzolo is not used here as a conventional sweet garnish.

Its importance is its bitter, aromatic profile.

That bitterness is precisely what makes it work in a savory interpretation.

The quantity must remain small.

Too much honey immediately changes the perception of the dish and makes it feel like dessert.

The diner should first taste the crisp dough and melted cheese.

The honey should arrive later as an aromatic contrast.

Chef Tips

Keep the artichoke filling completely dry.

Moisture is one of the main causes of burst seadas.

Use young pecorino rather than extremely aged cheese.

Seal the dough carefully and remove all trapped air.

Maintain the frying temperature between 340°F and 350°F.

Fry one or two seadas at a time rather than overcrowding the oil.

Serve immediately.

The texture deteriorates rapidly if the seada sits for several minutes after frying.

Warm the honey only enough to make it fluid.

Never cover the entire seada with honey.

The dough should remain visibly dry and crisp.

Use freshly ground black pepper at the final second so its aroma remains fresh.

Common Mistakes to Avoid

Do not replace pecorino with mozzarella.

Do not fill the seada primarily with artichoke.

Do not make the dough thick.

Do not use wet artichokes.

Do not leave air trapped around the filling.

Do not fry at excessively low temperature.

Do not allow the dough to become dark brown.

Do not cut the seada before presenting it.

Do not pour large amounts of honey over the top.

Do not add unnecessary garnish.

Do not place vertical crisps, raw artichoke leaves, or decorative herbs into the seada.

The seada itself already provides shape and texture.

It does not need artificial architectural elements.

Wine Pairing

A dry Vermentino di Gallura works exceptionally well with this dish.

Its acidity cuts through the melted pecorino and fried dough while its mineral profile complements the artichoke.

Choose a Vermentino with good freshness and limited oak influence.

Serve at approximately 50–54°F / 10–12°C.

For a more structured alternative, a dry Vernaccia di Oristano can be particularly interesting.

Its savory, slightly oxidative character works beautifully with pecorino and the bitterness of miele di corbezzolo.

Final Result

The knife should break through a thin, crisp shell.

Inside, the pecorino should be hot, creamy, and gently elastic.

The artichoke should bring a subtle vegetal bitterness without overwhelming the cheese.

The honey appears only as a controlled bitter-sweet accent.

Black pepper gives a final aromatic warmth.

The dish should feel surprising because seadas are normally associated with dessert, but every component remains deeply rooted in Sardinian ingredients and flavor logic.

The result is savory, refined, restrained, and unmistakably Sardinian.

Chef Gianluca Deiana

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