There is a curious little pastry made in Sardinia that a friend tasted once and loved. She was on a 2 week driving tour of Sardinia with her family when she first tasted Seade. It is a fried pastry, using local and unique ingredients to create a taste wholly Sardinian, and very very good.
When she found out I was going there she asked me to find out how to make it for her.
SEADE
Sardinia is remarkable for its sheep’s milk cheeses. To make this pastry, fresh sheep’s milk cheese that is a week to 10 days old is mixed with grated citrus peel. Pasta dough is rolled out and the cheese mixture is used as the filling for raviolis. These are fried (or baked) and served with the local Arbutus honey (bitter honey) poured over the top.
Well, I couldn’t find anyone who had a more specific recipe, but I did find two women making sheep’s milk cheese pastry (adding saffron, eggs and sugar) that are traditional for Easter - and a ravioli using the same filling that looked about right. Here is how they did it.
Richard Frisbie, FOOD Correspondent:
RICHARD FRISBIE is published twice a month to Gather Essentials: Food. It is a food junkie's take on growing, raising, preparing and - above all else - eating food. Together we’ll explore the trends, addictions, equipment and regional specialties that make up the sometimes mundane and sometimes sublime cooking and dining experience. You can keep up with my other postings and Gather activity by joining my Gather network -- I look forward to hearing from you.
You can read all of my articles http://rfrisbie.gather.com/ or find them with those of the other Food Correspondents, plus celebrity chef content and plenty of other Foodies at http://foodtalk.gather.com
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Comments: 21
I keep connecting with foodies and finding new things I have to experience and drooling and making notes and telling my husband what I want him to make and getting fatter and fatter...
*sigh*
WIsh I had been taught to make ravioli like that. Looks much easier than the ravioli presses I had used as all the pasta machines were to wide or too narrow for them.
I had an italian teacher from Calabria who had never...never...bought a loaf of bread in her life. This reminds me of coming to her home and the pasta pieces would be drying on her red-and-white checkered tablecloth. Oh Elisabetta.
I love the idea of never buying a load of bread, she must have been a treasue, Karie. Thanks for sharing
Ina - those extra pounds would look Marvelous on you - mangia!
I learned a thing or two from that video also, Dorine. Next time I'm making them that way.
This is my only food video of the trip - sorry Madame. The kitchen op was scheduled opposite a mountain trek to a prehistoric ruin - I chose the Mt. GOOD THING - the kitchen cheese making dissolved because there was "no milk" that day (BULL) and the other event didn't happen for some other reason. It was a bust of a tour of a big kitchen with no cooking. I would have been soooo upset if I'd chosen that.
During November and December I'll be posting some articles and recipes from my new book, The Modern Baker - hope you'll have a chance to stop by and let me know what you think.
Like Donna, I learned to cut ravioli similar to this method, but not nearly as fast! You can tell she's had a LOT of practice!
Looking forward to more from your trip! I need to go back and check and see what else I've missed....
I've been away from Gather quite a bit lately due to a couple of sustainability and ag events I'm involved with on the local level....not much time for much else until after November 8th...... sigh........
Welcome back Sonia! Thanks for the kind words and taking the time to look around.
I'll be there!