Se per buona parte sono greca, e di nascita sono romana, per la restante percentuale (che non ho mai calcolato) sono sarda. Per questo ho sempre avuto modo di assaggiare prodotti specialissimi della sardegna che venivano mandati da parenti (mai visti e conosciuti) to my grandmother who, in turn, sorts them between us. So fine cheeses, ciccioneddi (always called it the famous dumplings), sponge (the real ones are delicious Sardinian), papassini, and of course the seadas. The hated, I did not understand, I have always believed that they were a mixture of flavors irreconcilable .. until I got to prepare myself with my grandmother!
Ingredients:
-500g of fresh sheep's cheese-300g semolina
-2 large eggs
-150 lard-
zest of two oranges
-olive oil for frying honey-
slightly loose to Prepare a water bath
dough with flour, eggs, and lard that is quite smooth and homogeneous and let rest in refrigerator for 20 min. Slice the cheese is not too thin. Take over the dough, roll out and train numerous records at the center of which lay the cheese and a small part of the peel; close overlapping another sheet. Fry in hot oil until golden on each side is not. Garnish with the other peel and honey.
honey is usually replaced with sugar, I personally do not agree: the grains disturb me a lot: s'incroccantisce the dough, the cheese melts, the bark is the element of freshness that contrasts the fried .. . honey softens everything and makes it fascinating.
0 comments:
Post a Comment