Seadas or Seadas (traditional sardinian fritter)

The Sebadas, also known as Seadas, are special fritters made with a pecorino cheese filling typical of Sardinia. Today, they are considered one of the most famous Sardinian traditional desserts although, originally, they were eaten as a main course, especially by the shepherds.

There are various versions of this recipe but we can distinguish two main kinds: one with cooked cheese and one with row cheese (the latter is known as "a sa mandrona " or "on the armchair").

Below you find the Sebadas recipe "a sa mandrona":

Ingredients

- 170 gr semolina flour
- 1 egg
- 10gr butter
- 300 gr Young Sardinian pecorino cheese (very young and unsalted)
- 80 gr pork fat or butter
- tepid water
- Corbezzolo (Strawberry tree) honey
- lemon zest
- extra virgin olive oil
- salt

To prepare the dough, sift the flour into a bowl, make a well in the middle and add a pinch of salt and gradually incorporate the egg and soft butter with your hands for at least 15 minutes, until you get a smooth and firm dough. Set aside to rest for 30 minutes. Grate the cheese and mix with the lemon zest.

Roll out the dough in a 2.5 mm thick sheet and cut out circles of 7-8 cm in diameter. Place a spoon of grated cheese and zest mixture in the middle of a circle, brush the edges with egg wash and cover with another circle, pressing the edges together.

Fry them in abundant olive oil and drain on kitchen paper. In the meantime, warm the honey in a bain-marie, pour it on the sebadas and enjoy.

Serve with a glass of Malvasia di Bosa or Vermentino della Gallura.