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Alberto Piso: Sebadas, Seadas, Sevadas, Seatta.


Sebadas, Seadas, Sevadas, Seatta.

Prep. time: 30

Cook Time: 10

Difficulty: 3 out of 5

Serve: 4/6

Ingredients for the dough:

2 Cups of flour 00

2 Cups of semolina flour

5 oz of lard (strutto or butter)

1/2 cup of water A pinch of sea salt

Ingredient for the filling:

2 lb of Sardinian fresh pecorino cheese (left it out to sour at room temperature for a few days.)

Grated rind of two lemons

Preparation:

Prepare the dough by working the flour, lard, salt and a splash of water. Pasta having been long manipulated will acquire a right consistency

Put in a bowl and cover with plastic wrap and keep in refrigerator overnight.

Cut the cheese into pieces and place it in a pan and melt over low heat.

Stirring occasionally with a wooden spoon adding the grated lemon rind and incorporate thoroughly.

When cooking over low heat the cheese will release his serum that will conveniently separated.

When cheese is melted is poured onto a plane and with the help of a rolling pin, it forms a layer of cheese about 5 mm height.

When the cheese has cooled it is cut with a pastry rings making many circles.

At this point you take the pasta we had taken out of the fridge and it still worked a bit, stretches and make multiple sheets.

On one of these sheets place the cheese wheel at regular intervals and cover with another sheet sealing it well. Finally it is time to cut our sebadas with pasta or cookie cutter.

Now you just have to cook them in a pan with oil, turning them several times to get uniform cooking on both sides of the sebadas.

Once cooked our sebadas will arise with a pleasant golden color

Serve Them with a delicious Strawberry tree honey (Miele di Corbezzolo) that will stand out with its "bitter" taste.

Wine pairing:

Mirto (Amaro from Sardinia)

Rose 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: Alberto Piso

#SebadasSeadasSevadasSeatta #traditionalSardinianDish #MielediCorbezzolo #AlbertoPiso

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