SEADAS
Wine: Don Zamus Spumante Demi Sec
Ingredients for 6 people:
1 Ib/500 g plain flour, 12 oz/400 g fresh Pecorino cheese, 2oz/50 g lard,
grated rind of half a lemon, 1 tablespoon semolina, a pinch of salt,
oil far deep frying, wild honey
Put the cheese in a saucepan, add half
a pint of water, the semolino and the grated lemon rind.
Cook over a low flame, stirring continuously with a wooden spoon, until
the cheese has melted and a dense and smooth cream is obtained.
Remove from the heat and with wet hands, break off small pieces and
press down welI to obtain rounds approximately 5”/10 cm in diameter.
When they’re all done leave to dry out and prepare the pastry.
Seive the flour onto a worktop and rub in the lard.
Mix in the salt and add warm water to obtain a firm dough. Roll out
into 2 very thin sheets. Place the cheese rounds on one sheet, keeping
them
well apart, then place the second sheet aver the top and cut into squares
with a pastry cutter, pressing the edges well together.
Deep fry in very hot oil until golden and dram onto a sheet of absorbent
paper.
Spread with the honey when still hot and serve warm.
