Ingredients
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"
Directions
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.
Cool.
Arrange on a large decorative platter pour over the honey and serve while still hot.
Notes
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.... |
