Traditional Sardinian fritters with pecorino cheese and honey
Sebadas
Serves 4
200g semolina
100g 00 flour
400g fresh pecorino cheese
50g lard or butter
100ml water
Zest of 1 lemon
Zest of 1 orange
Honey
Salt
Oil
Start by dissolving the lard or butter in a small bowl with a little warm water. Make a well in the flour, gradually adding the water, the dissolved lard and a pinch of salt. Mix with your hands for at least 10 minutes or until the dough is smooth and elastic but firm.
Make the dough into a ball and leave it to rest for about 30 minutes in the fridge.
Take the fresh pecorino cheese and cut it into very small cubes. Place the pecorino cubes into a pot with 25ml of water. Add 1 tablespoon of fine semolina and the grated orange and lemon zest. Allow it to cook on a moderate flame, continuously blending until you achieve a thick creamy texture. Once the cheese has reached the right consistency put it aside and allow it to cool until it is just warm. Next, with wet hands roll it into small balls, then press them down gently and let them dry over a clean towel.
Next, take the dough out of the fridge and roll it to a thickness of about 4 millimetres, then proceed to cut some circular discs about 10cm in diameter, with a curly edged pastry cutter.
Place a flattened pecorino cheese ball in the centre of the circle and then cover it with another disc of dough, making sure that the edges adhere with one another and that they are completely sealed.
Finally, pour a large amount of extra virgin olive oil into a large fry pan and fry them until golden.
Once fried, sprinkle them with honey and serve hot.
