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Le Seadas!
ingredients
servings
4
Type 00 wheat flour
75 oz
Semolina
75 oz
Lard
15 oz
Water
60 oz
Provolone cheese
100 oz
Lemons
1 unit
Sunflower oil
to taste
Desserts from Italy - Sardegna
Le Seadas!
Le Seadas!
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Typical Sardinian pancakes, homemade!
preparation
step 1
I used some Sardinian provola or peretta, I leave the photo to let you know which cheese it is.
step 2
Dissolve the lard and collect the powders in a bowl. Add lard and part of the water, stirring with a fork.
step 3
As usual, the amount of water is indicative, add enough to get a smooth and soft dough that will wrap in the film and let it rest in the fridge for at least 30 minutes.
step 4
For the filling, cut the cheese into chunks and chop it in the minipimer. Arrange in a small bowl and add the lemon peel.
step 5
For convenience, I used the dough sheeter, but you can roll out the dough with a rolling pin. One piece of advice I give you is to browse the pasta. Create a long rectangle, fold it on itself from the long side and pass it back into the dough sheeter, so as to obtain a more airy dough.
step 6
I pulled the dough with the rollers set to the third-last notch, for a thickness of about 2 mm.
step 7
We cut the circles and stuffed one of them, with cheese. Help with a teaspoon, pressing well so as to compact the filling, so that it does not escape when we go to close the pancake.
step 8
Cover with the other circle and seal well with your fingers before creating the edge using the fork prongs on both sides. Let's finish one side, let's turn and decorate the other.
step 9
This is for a decorative factor but also to ensure optimal closure, so that the cheese does not come out in cooking.
step 10
Heat the oil and keep it on a medium-high heat, fry our pancakes for 2 minutes on each side or until browned. Let's drain on absorbent paper for about a minute before serving hot with honey and want some grated citrus rind.
