In breve
The dish in short
- A dough of durum wheat semolina (or soft wheat flour), water, salt and lard, the lard at most a fifth of its weight.
- No whole egg, butter or oil in the dough: besides the lard, the specification allows only an egg yolk.
- A filling of fresh sheep's, goat's or cow's milk cheese with grated lemon or orange zest, melted slowly until thick or mixed raw.
- Two thin sheets round the cheese, each 0.5 mm–3 mm thick, sealed all the way round: 4 cm–18 cm across and 30 g–300 g each.
- Fried, then covered with honey or sugar and eaten hot.
Il video, Barbagia, Sardegna
Seadas
The video: Sardinian fried cheese pastries with honey
Sardinia's fried pastries of semolina and lard sealed round melted fresh pecorino and lemon zest, eaten hot under honey, and a PGI since 2023. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 8
- Hands-on
- 1 h 27 min
- Cooking
- 8 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 17 steps, as in the recipe.
Altri video
