Seadas with honey and orange zest Edit
( Seadas con miele e scorze d'arancia)
Duration: 1 h e 30 min
Seadas with honey and orange zest ( seadas con miele e scorse d'arancia) are a recipe typical of Sardinia. The seada (singular) or sebada, is a dessert whose name derives from the Latin word sebum, for the fact that it was prepared with lard and cheese, and then comes up with greasy consistency oily. A recipe of ancient historical traditions, like many other Sardinian recipes, seadas are the heirs of recipes that date back to Roman times, where many sources and witnesses describe desserts prepared in the same way. In the following centuries, this sweet was traditionally prepared in areas where sheep farming was practiced, and for special occasions especially for Easter. Today seadas have gained immense popularity, such as to be prepared and consumed almost throughout the island and throughout the year.
For 4 people:
|Durum wheat semolina||q.b.|
Take the fresh ricotta and pass it through a sieve to make it more fine and uniform. Put the sifted ricotta cheese in a saucepan, add a glass of water, a tablespoon of flour and the grated rind of an orange. Heated on low fire stirring the ingredients until they are well blended together forming a kind of dough.
After cooling, but still warm, take with moistened hands of small portions of dough. Shaped portions one at a time, forming small disks of about 7-8 cm in diameter. As you do them, place them on a towel so that it can dry.
Now we think of the dough preparation. Pour the flour on a pastry. Formed a fountain and place in the center lard (if you have not replace it with the butter) and a half glass of warm salt water. Knead the dough gently with your hands, then more vigorously, adding more water if necessary. Knead the dough gradually more and more vigorously, until you have obtained a smooth, firm dough.
Formed two sheets of equal size paper thin. The first you arrange the stuffing discs a few centimeters away from one another. Then carefully cover the first sheet with the second, by pressing with your fingers around the farce in order to seal the edges and enhance the adhesion between the two layers.
Take the toothed wheel and start to cut the circles corresponding to the farce, thus forming the layers gradually the seadas.
Take a pan for frying, fill it with oil and high-temperature flow. Fry the seadas one after the other and then once cooked and golden, transfer them on paper towels to dry. Finally Serve on a still hot plate.
Above seadas garnish with plenty of honey and a generous sprinkling of orange zest (or chopped candied orange if you prefer). Garnish the dish with the orange slices that remain after removing the peel.