Sebadas al Miele Amaro di Corbezzolo
Prep. time: 15
Cook Time: 6
Difficulty: 3 out of 5
Serve: 4/6
Ingredients for the dough:
500 gr Semolina Flour
3 - 4 tablespoons fresh lard (Strutto)
3 - 4 Eggs (Cage Free, Organic)
1 1/2 Tablespoon water
1 liter of olive oil (light not extra virgin)
Sea salt to Taste
Ingredients for the filling:
1 kg Fresh Pecorino Sardo (3 to 6 month)
2 Oranges ( orange zest )
Juice of 1 lemon
2 Tablespoon of Honey (Miele Amaro di Corbezzolo) Garnish.
1 Tablespoon of sugar
Recipe:
Mix the semolina flour with the eggs, then dissolve the salt in a tablespoon of water and add to mixture. Also add little by little lard, until you get a soft and supple texture; then cover with a cloth and leave the dough to rest.
Meanwhile grate the cheese and mix it with the orange zest and juice of the lemon, until the mixture start to change consistency (Like a thick cream); when the filling is ready, roll the dough into thin sheets (5mm) and cut out of the approximately 10 cm diameter disks.
Put on each disk of the dough a few tablespoons of the filling and cover it with another disk, by pressing lightly on the edges, and if u desired, cut the circumference of the stacked discs with a serrated cutter wheel. At this point point you can fry them in plenty of hot olive oil.
The Sebadas should be served very hot, with honey and a sprinkle of sugar.
Wine pairing:
Mirto (Amaro from Sardinia)
Champagne
Sancere
Chef Tips:
To prevent sebadas be opened during cooking slightly moistened with egg white one of the disks will be easier to avoid the opening.
Chefs Corner:
Since the sebada is a cheese-based product, their origin is to be found in the island's traditionally linked to sheep farming areas, and the area defined by the four corners Barbagia, Ogliastra, Logudoro and Gallura. The sebada is currently considered a sweet, although originally consider a main course. source
Check more recipes from: Chef Gianluca Urru
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