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    Honey-coated “seadas”

    This Sardinian sweet is simple to make and a guaranteed crowd-pleaser.

    Serves 8-10

    • 1 kg fresh pecorino cheese
    • 500g fine durum wheat semolina
    • 3 eggs
    • 3 tbsp fresh lard
    • Grated zest of 2 oranges
    • Extra virgin olive oil
    • 1 pinch of salt
    • Juice of 1 lemon
    • Honey

    1. Soften the cheese by immersing it in very hot water for 10 minutes, then squeeze.
    2. Knead the flour with the eggs. Dissolve salt in a glass of water and add to the dough.
    3. Slowly incorporate the lard and work dough until it is soft and pliable. Cover with a cloth and leave to rise.
    4. In the meantime, grate the cheese and mix in the orange zest and lemon juice to a thick creamy consistency.
    5. Roll out the dough into fine sheets. Cut discs of about 10 cm in diameter.
    6. On each place a spoonful of cheese mixture. Cover each with another disc of pastry pressing the edges firmly. You can use a fluted cutter wheel to trim around.
    7. Deep-fry the seadas in sizzling oil until golden.
    8. Coat in sugar or honey.