Ingredients for 8 people:
- 500 g of durum wheat semolina
- 250ml of warm water
- 50 g of lard
- 500 g of fresh pecorino cheese
- grated zest of 1 lemon
- extra virgin olive oil
- peanut oil for frying
- honey
Preparation:
Sebadas are an absolute excellence of Sardinian culinary production, a delicacy with an intense flavor and a stringy consistency that blend in a perfect harmony of flavors and aromas.
The preparation of the Sebadas begins with the preparation of the pastry used to prepare these cheese ravioli. The ingredients used are simple: durum wheat semolina, water and lard, but the processing requires good dexterity to obtain a perfect result. In a bowl, mix the semolina with the water and the lard until you get a smooth and elastic dough. Cover with a cloth and leave to rest for at least half an hour. The use of a mixer is recommended until a smooth and homogeneous paste is obtained. The dough prepared by hand with a rolling pin or with a pasta machine must have a thickness of about one millimeter. With a round shape with a diameter of 14 cm, such as a bowl, make discs of dough.
The filling of the Sebadas is prepared by finely breaking up the fresh cheese and working it in a casserole, turning it patiently over low heat to remove the whey portion, until it is soft and workable in small portions in the shape of a flat disc with a diameter of 10 cm and 3 mm thick. The processing, which involves adding lemon zest, is a complex process that requires patience and attention to obtain a soft texture and an intense flavour. Using a slightly acidic fresh pecorino cheese would be ideal to obtain an even tastier result.
Once the filling and the pastry are ready, roll out the pastry and place the cheese disks on the pasta disks, then cover them with another disk of pastry and close the ravioli by pressing the edges well and sealing the Sebadas with the small wheel giving a pleasant wavy shape to the edge.
Subsequently, the ravioli are fried in peanut oil, an ideal choice to obtain uniform cooking and a perfect crunchiness that enhances the stringy texture of the cheese. Drain them on absorbent paper to remove excess oil.
To serve the Sebadas hot, it is recommended to add a few drops of honey on the surface to give a touch of sweetness that goes perfectly with the flavor of the cheese.
This dish is a typical dessert of the Sardinian culinary tradition, but it is also an excellent choice for an energetic second course with cheese, capable of satisfying even the most demanding palates.
To accompany this delicious dish, we recommend a fresh sparkling white wine such as a Sardinian Vermentino or a Muller Thurgau, able to enhance the delicate flavors of the cheese filling and balance the stringy texture with the sparkling note of the wine. Choosing the right wine is important to enhance the aromatic nuances of the dish and make it even tastier.
Enjoy your meal!
