My friend Jen from @DecisiveCravings organised a Sardinian Cooking class which I went to and LOVED. It was so much fun being taught by a true old school Italian Nonna.
Now I am not sure if I would be brave enough to make the recipes at home because they all involve making your own pasta and I don’t even own a pasta making machine. But the highlight was the dessert seadas! Absolutely delicious and the recipe can be modified so that the filling includes ricotta, sultanas and even some saffron.
If you are braver than me, here is the recipe:
From the kitchen:
Kitchen paper towel
1Lt Bottle extra virgin oil
Mozzarella Montefiore – 50 gms per person
1kg ’00′ plain flour
Ghee (cooking oil), you can also use butter or olive oil as an alternative.
How to cook it:
Add flour to flat preparation surface and add 1 cup of tepid water, add a pinch of salt, grated orange rind, add Ghee, 3 tablespoons of oil, knead and put through pasta machine.
Work on machine for 10 minutes until it becomes filo pastry thin.
Grate the mozzarella and lemon rind on the large side of grate and put small portions of this mixture on the pastry. Now add a layer of the pastry to cover the mozzarella.
Cut around the pastry – aim for extra large ravioli size circles and press the edges down to close the casing. Now add oil to the frying pan and begin to fry the Seade. Once golden remove, and rest on tray with paper towel to soak up the oil. Prepare serving plates and platters and drizzle the hot Seada with honey, and enjoy!
image credits: I took these ones