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https://www.raiplay.it/programmi/esem... - Michele Farru prepares a sweet symbol of Sardinian pastry, seadas with honey. Ingredients: 250 g semolina, 50 g lard, 100 ml water, 300 g pecorino, lemon zest, 1 l oil for frying, 100 g multi-flower honey Procedure: Let's prepare the dough: in a bowl, or in a planetary mixer, we put the durum wheat semolina, the lard, a pinch of salt and the water. We work until we obtain a homogeneous and smooth dough. We wrap in cling film and let it rest for at least 1 hour in the refrigerator. For the filling, we buy a pecorino cheese without salt, a few days old. We let it drain for 2 days in the refrigerator, then 2 days out of the refrigerator (it becomes slightly acidic). After these days, we cut it into pieces and heat it slightly in a pan, so that it softens and becomes stringy (it must not boil). Once soft, we turn off the heat and take a handful with wet hands, squeeze it and press it inside a pastry cutter, so as to form a sort of burger. Grate the grated lemon zest on top. Roll out the dough with the pasta machine, until you obtain a thin sheet (2 mm). Place the cheese rounds on top and close the sheet over the filling. Press to release all the air, then cut out the seadas with a serrated wheel. Immerse the seadas in hot, deep oil at 170° and let them fry until golden, 'coating' the top of the seadas with boiling oil and turning them halfway through cooking. Drain on absorbent paper and serve with honey on top.