The most typical and favourite Sardinian sweet – La Seadas
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La Seadas is a typical sweet from Sardinia. It originates in Orgosolo, a small village in the Province of Nuoro, but you can find it in all places around Sardinia. The Seadas is also called “sebada, sevada, savada and sevata” all in Sardinian language.
Initially the Seadas was a dish enjoyed by shepherds during their transhumance.
It also was a celebratory dish as Sardinian women would prepare the Seadas to celebrate the return of men from their travels, marking a significant event in the island’s pastoral life.
It is actually a savoury and sweet dish as it is prepared with simple and readily available ingredients like semolina, lard and Pecorino Sardo – typical Sardinian cheese. It is deep fried into sunflower oil, until it becomes golden brown and crispy. It usually is served covered with honey, but it can also be served with sugar.
Why not try it yourself at home!
Ingredients
250g of semolina flour
35g of lard
125ml of warm water, or as needed
For the filling:
250g of Pecorino cheese, shredded
1 unwaxed lemon, zested
To serve:
Sunflower oil, or olive oil for frying
Honey or sugar
Method
In a large bowl, make a dough mixing the flour, lard and water together – add bit by bit – until it reaches an elastic texture. Knead the dough until you have a smooth ball, then wrap it in cling film and let it rest for at least 30 minutes.
Make the filling by melting the cheese in a small pan on low heat. Once melted mix in the lemon zest, then pour it out onto a large chopping board or baking tray. Spread it out using a spatula, leave it to cool and then cut out 12 circles using a 6cm cutter.
Dust the working surface with semolina flour. Roll out the dough to about 2mm thickness. Cut out 24 7cm wide circles. Place the cheese over the round pastry, then top it with a second round of pastry and seal the edges of the Seadas – you can use a fork too – .
Fill a pan with the preferred oil over a medium heat. As soon as the oil reaches 180 degrees, fry the Seadas until golden on both sides. Drain with a slotted spoon and transfer on a plate with kitchen paper.
Choose the topping you prefer, honey or sugar and serve it straight away!
Buon appetito!
