📝 About This Recipe
Transport your senses to the rugged island of Sardinia with Seadas, a magnificent fusion of savory and sweet. These oversized, golden-fried pastries feature a heart of molten, lemon-scented Pecorino Sardo cheese encased in a crisp, lard-enriched 'pasta violata' dough. Traditionally drizzled with bitter Corbezzolo honey, this ancient shepherd's dessert offers a sophisticated balance of textures and flavors that is truly unforgettable.
🥗 Ingredients
The Pasta Violata (Dough)
- 500 grams Semola di grano duro rimacinata (Fine Durum Wheat Flour) (plus extra for dusting)
- 50 grams Lard (Strutto) (high-quality, at room temperature)
- 220-250 ml Warm Water (slightly salted)
- 1 pinch Fine Sea Salt
The Cheese Filling
- 500 grams Fresh Pecorino Sardo (Primosale) (must be young and meltable, not aged)
- 2 pieces Organic Lemons (zest only)
- 2 tablespoons Water (to help melt the cheese)
For Frying and Finishing
- 500 ml Light Olive Oil or Vegetable Oil (for deep frying)
- 1/2 cup Corbezzolo Honey (Strawberry Tree Honey) (or a high-quality wildflower honey)
- 1 teaspoon Orange Zest (optional garnish)
👨🍳 Instructions
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1
Prepare the dough by mounding the semola flour on a wooden board. Create a well in the center and add the lard and a pinch of salt.
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2
Gradually incorporate the warm water into the flour, kneading by hand for about 10-12 minutes until the dough becomes smooth, elastic, and 'violata' (shining). Wrap in plastic and let rest for 30 minutes.
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3
While the dough rests, prepare the filling. Grate the fresh Pecorino cheese into a small saucepan.
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4
Add 2 tablespoons of water to the cheese and heat gently over low heat, stirring constantly until the cheese melts into a thick, uniform paste.
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5
Remove the cheese from the heat and stir in the freshly grated lemon zest. The citrus aroma is essential for cutting through the richness.
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6
Spread the melted cheese onto a sheet of parchment paper, flattening it to about 1/2 cm thickness. Once cooled slightly, use a round cutter to create discs about 8cm in diameter. Let these firm up.
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7
Roll out the rested dough into very thin sheets (about 2mm) using a rolling pin or a pasta machine.
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8
Place the cheese discs on one sheet of dough, spacing them at least 5cm apart. Cover with a second sheet of dough.
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9
Press firmly around the cheese discs with your fingers to expel any trapped air, ensuring a tight seal so they don't burst while frying.
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10
Use a fluted pastry wheel to cut out large circles (about 10-12cm wide) around the cheese centers, creating a decorative edge.
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11
Heat the oil in a deep frying pan to 170°C (340°F). The oil should be hot but not smoking.
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12
Fry the Seadas one or two at a time. Use a spoon to continuously pour hot oil over the top of the pastry; this causes the dough to blister and puff up beautifully.
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13
Fry for about 2 minutes per side until they reach a pale golden color. Do not over-brown them.
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14
Drain on paper towels for a few seconds. While still piping hot, place on a plate and drizzle generously with warmed honey.
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15
Serve immediately while the cheese heart is still molten and stringy.
💡 Chef's Tips
Use only fresh, young Pecorino (Primosale or Dolce); aged cheese will release too much oil and won't melt correctly. If you cannot find Corbezzolo honey, use a bitter honey like Chestnut or a high-quality Eucalyptus honey to mimic the authentic Sardinian profile. Ensure the dough is rolled very thin; if it is too thick, it will be chewy rather than crisp and bubbly. Always remove air bubbles when sealing the pastry, or the Seadas may explode in the hot oil. Do not skip the lard; it is the secret to the unique, crumbly texture of the traditional 'pasta violata'.
🍽️ Serving Suggestions
Pair with a chilled glass of Malvasia di Bosa or a sweet Mirto liqueur for a truly Sardinian experience. Serve as the grand finale to a meal of roasted meats or seafood. A sprig of fresh mint can add a refreshing visual and aromatic touch to the plate. For a modern twist, add a tiny pinch of flaky sea salt over the honey to enhance the savory-sweet contrast. Enjoy alongside a strong, bitter Italian espresso to balance the richness of the fried dough.