Stringy cheese (without forgetting the final honey) for the most appreciated Sardinian dessert.
The seada, the Sardinian dessert par excellence, is a sort of closed pocket of “pasta semolina” filled with cheese, similar to large “ravioli”, mostly round. It is fried, before being tasted and wrapped in honey: a truly unmistakable mix of flavors that has very ancient origins.
The secret is the pasta ….
The main secret of this dessert is the pasta which is prepared for it. This is the so-called violated pasta (or pasta violada), made with durum wheat, semolina and olive oil; the semolina is larger than the common flour, has a different consistency, golden color and an unmistakable scent. For violated pasta the manual processing involves rather long times, since it should be crushed, stretched, folded and so on until you have obtained the ideal consistency: smooth, homogeneous and elastic.
What about … Aromatic Stuffing?
The icing on cake is the filling of cheese (mainly Pecorino), soured to the point of making it perfectly streamlined after cooking, often flavored with grated lemon rinds, its taste, together with the aromatic and enveloping warm honey, makes the seadas a gastronomic jewel whose fame has deservedly gone beyond the borders of Sardinia.
Here is the “walking seada”: The typical Sardinian dessert becomes street food
Pizza by the slice, sandwich or an ice cream and the game is easy: they are born to be eaten on the street, but for seadas, a Sardinian dessert similar to large ravioli, fried, stuffed with cheese – with a lemon zest – and sprinkled with honey or sugar, the difficulties are obvious.
Meanwhile, the “seada” should be eaten very hot, of course its heart of melted cheese and honey do the rest, making the specialty a food that must be enjoyed sitting at the table, with a knife and fork.
But as you know, even the simplest innovation can be brilliant, a gastronomy located in Alghero has adopted the take-away seada cards to win over customers, the apparently simple invention has become viral and the news given by the newspapers spread across the web at incredible speed.
The “seada-to-go” or “walking seada”, as it has been called, once again demonstrated the enthusiasm for the typical products of the island (also beloved by tourists are the “culurgiones”, the mullet “bottarga”, the pecorino cheese, and cured meats, as well as other Sardinian products including “papassinos” and “Casadinas”, and how important it is for the craftsmen to strive to give a touch of innovation to tradition.
Honey or sugar, is this a question of good taste?
Today seadas are a well-known dish in international cuisine and are one of the most important of the Mediterranean cuisine. For traditional purists, the substitution of sugar as a topping for seadas, instead of honey, however, represented a detachment of the typical Sardinian sweet, from its identity.
Honey is a natural sweetener that the industrious bees from Sardinia make available to soften and enhance the flavors of seadas.
Homemade preparation of seada:
- animal lard
- fresh sour cheese
- grated lemon rind
Cheese: The preparation starts from the processing of cheese, which is cut into scales, melted with the addition of a dash of milk so that it does not stick to itself, then a grated lemon rind is added.
Sheet: Composed of Sardinian semolina, water and lard. The cheese is laid out and covered with the pastry. At this point the preparation takes on the appearance of a large ravioli.
Cooking consists in frying the mixture in a pan with plenty of oil, the upper part is best cooked by pouring the oil in the spoon, being careful not to pierce the dough.
At the end of cooking, you have to transfer the seada into a dry dish, covering it with the honey and serve immediately before the cheese cools and loses its streamlined consistency.