Seadas - Antichi Mulini - Buy online Sardinian traditional food
Seada (also sebada and sevada in the Sardinian language) is a typical Sardinian dish based on semolina, cheese, honey (or sugar) as dressing
Seadas - Antichi Mulini - Buy Sardinain food
Packaging: 400 gr - 4 seadas
Seada (also sebada and sevada in the Sardinian language) is a typical Sardinian dish based on semolina, cheese, honey [3] (or sugar) as a condiment.
Being seada a cheese-based product, its origin is to be found in the areas of the island traditionally linked to sheep farming, therefore the area defined between Campidano, Barbagia, Ogliastra, Logudoro, Gallura and Baronie. Seada is currently considered a dessert even though it originally belonged to the main dishes, so much so that it could replace a second one.
Ingredients and preparation
Homemade preparation of seadas.
The main ingredients are: semolina, lard, fresh sour cheese (in Sardinian "casu furriau", in Gallurese "pischedda"), honey (or sugar) and possibly grated lemon rind.
The cheese can be vaccine, but the original recipe comes with pecorino cheese which is ideal in the preparation of this dish. In the case of using the cow's cheese, it should be made to sour without passing it through the brine, leaving it at room temperature. It is acid to the right point when, heated, it spins. For the variant with cooked cheese, the cheese should be cut into flakes and dissolved in a small pan with a small amount of milk so that it does not stick and then once melted it is added with grated lemon rind. With the cheese, discs of about 12-15 cm in diameter and 8 mm in height are made. For the variant with raw cheese, the latter is coarsely grated or simply cut into chips and added with grated lemon rind. The pastry (Sardinian semolina, water and lard) is worked very finely. On the dough the cheese disks are placed, covered with another sheet and made of round "ravioli", with a margin of 4-5 millimeters exceeding the diameter of the cheese disk, eliminating the air well from the inside of the seada.
