Ingredients:
· 600g fresh Mozarella · Zest of 2 lemons · 100g Margarine or butter · Acquavite or brandy to taste · A pinch of salt · 1kg Flour Preparation: Prepare the pastry dough: 1. Combine flour, salt and butter/margarine in a mixing bowl. a. Add 1 cup of warm water with Acquavite or brandy to taste(approximately 3 tablespoons). b. Work the dough until all the ingredients are just combined. 2. Remove the dough from the bowl and work by pressing, stretching and rolling with your hands on your work surface (the dough should be smooth and compact) Prepare the filling: 1. Drain the mozzarella and allow it to rest for some minutes. a. Cut the mozzarella into small chunks and heat over a small flame to melt it. Help the pieces of mozzarella become one solid/uniform mass by folding and then pressing it together with a spoon. b. When it is a homogeneous mass drain off the excess liquid and pour the solid mozzarella mass onto a working surface and stretch or roll to a thickness of about 3mm. c. Zest lemons over mozzarella. d. Cut into circles with a diameter of about 8cm, tearing the remaining pieces, and put aside on a plate. 2. Roll the dough into lengths, fold lengthwise and repeat several times. When you finish the dough should be about 1.5mm thick (it should be slightly translucent). a. Cut the sheets of dough into 15x15cm squares (you will need 2 squares for every Seada). 3. Place a circle (or a circle and one of the smaller pieces) in the center of one of the dough squares and cover with another square. Press the top layer of dough around the mozzarella to remove the air and join the two squares. a. Cut the mozzarella-dough-pocket into a circle with a diameter of about 12cm. b. Place the uncooked seada on a surface dusted with fine semolina(or just flour) and also dust the top of it. 4. Repeat until all of the mozzarella has been used. *If there is leftover dough, roll as previously instructed and cut into rhombus shapes with slits in the center of each (see pictures below) and fry with the seadas. 5. Heat about 4/5cm of oil in a pan and cut two pieces of lemon rind to place in the heating oil. a. When the lemon rind rises to the top of the oil, it is ready to begin frying the seadas. 6. Shallow fry the seadas 1 or 2 at a time; as they cook, spoon the hot oil over the top of the seada. 7. Serve hot drizzled with the honey of your choice. Enjoy!! |
Ingredienti:
· 600 Grammi mozzarelle (6 mozzarelle) · 2 Limoni (grattugiare la buccia) · 100 Grammi di margarina o burro · Filo e ferru quanto basta (ò Brandy) · Un pizzico di sale · 1 Chilo di farina Preparazione: Prepare la pasta: 1. Versare in una ciottola (terrina) 800 grammi di farina, aggiungere 3 cucchiai di burro, e un pizzico di sale. a. Versare acqua scaldata (1 bicchiere) e aggiungere 3 cucchiai di Filo e ferru/Acquavite/brandy. b. Lavorare la pasta, per amalgamare gli ingredient. 2. Togliere la pasta dalla terrina e lavorare con le mani in un piano da lavorare (le paste deve essere liscia e compatta {deve risultare morbida e calda, non molliccia}). 3. Avvolgere la pasta con pellicola trasparente. Lasciare riposare. Preparazione impasto: 1. Fare scolare le mozzarella. 2. In una padella fare sciogliere le mozzarella tagliata a pezzi, su un fuoco medio-basso. 3. Spianare la mozzarella sul piano da lavoro. a. Grattugiare sopra la buccia del limone. b. Formare dei cerchi e mettere in un piatto. 4. Prendere un pezzo di pasta, lavorare con la macchina (o con il matterello): inizialmente lavorare la pasta con lo spessore 2 millimetri e finire portandolo a 1 ½ millimetri. 5. Tagliare la pasta a quadrati. 6. Mettere la mozzarella al centro e coprire, facendo attenzione a eliminare l’aria (se ci sono bolle c’è aria 7. Friggere le seadas in olio ben caldo, servirle calde coprendole con del miele. Fine. Buon Apetitio!! |
English Transcription by Justin Tyler Tate
Trascrizione Italiano da Anna Esu
Correggere le bozze da Emma Spiga
Trascrizione Italiano da Anna Esu
Correggere le bozze da Emma Spiga