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Sardinia sebadas cheese fritters
Sebadas (Sardinian savory cheese fritters filled with Pecorino and semolina flour, brushed with honey)
Originated from: Sardinia
Occasion: Easter and other times
Contributed by: Adapted from "The Renaissance of Italian Cooking" by Lorenza de' Medici (1989)

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For filling
7 ounces (about 1 1/4 cups) fresh pecorino (or Swiss) cheese, diced
1 tablespoon semolina flour
about 2 teaspoons of water

For the dough
10 ounces (2 cups) plain all purpose flour
1 ounce (2 tablespoons) lard

Vegetable oil for deep frying

For topping
1/2 cup honey, preferably a touch bitter such as that made from "chestnut blossom"


To make the filling

Mix the cheese with the semolina flour and water.

Place the mixture in a saucepan and melt the cheese over low heat until a thick cream is formed.

Remove from heat. Cool.

To make the dough

Make a dough with the four, lard and water, working it until it becomes smooth and elastic.

Using a rolling pin roll the dough out to about 1/8 of an inch.

Cut the dough into 4-inch rounds.

Take about a tablespoon of the cheese mixture, and then using the palms of your hands which have been moistened with water, make a ball, and then flatten the ball into a disc when placing it on a 4-inch round.

Cover with a matching round and seal the edges.

Repeat until all the material is used.

For frying

Fry a few of the sebadas at a time in very hot oil; remove with a slotted spoon and place on kitchen paper towels.


Arrange on a large decorative platter pour over the honey and serve while still hot.


The recipe in this entry was adapted from one published in the cookbook, "The Renaissance of Italian Cooking" by Lorenza De' Medici, photographs by John Ferro Sims (Pavilion Books Limited, 1989). The cookbook can be borrowed for free on the on-line public library, www.openlibrary.org....

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