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Ingredients

• 250 g fine semolina (semola rimacinata)
• 2 tbsp olive oil (or 35 g lard)
• 130 ml warm water, roughly
• 1 pinch Salt
• 300 g young, mild pecorino (or half pecorino, half mozzarella), grated
• 1 unwaxed lemon, finely grated zest
• 750 ml sunflower oil, for frying
• 8 tbsp Honey, warmed

Method

1. Mix the semolina and salt, add the oil and enough warm water to make a firm dough. Knead for 10 min, until smooth and elastic. Wrap and rest for 30 min.
2. Mix the cheese with the lemon zest and press it into 8 flat discs about 7 cm across.
3. Roll the dough out to 2 mm and cut 16 circles about 11 cm wide. Put a cheese disc on 8 of them, cover with the rest and press around the cheese to push out the air. Seal the edges well and trim with a fluted cutter.
4. Heat the oil to 175°C (350°F). Fry the seadas one or two at a time for 2–3 min per side, until golden and blistered.
5. Drain on paper, put them on plates and pour over the warm honey. Eat while the cheese is still molten.

Tips

• Use a young pecorino that melts; aged, hard pecorino just goes oily.
• Many pecorinos use animal rennet; choose a vegetarian cheese if that matters to you.
• Use the olive oil, not lard, to keep the pastry vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Great Italian Chefs GialloZafferano