SEBADAS

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SERVES 8

SKILL LEVEL: MODERATE

COOK TIME: 15 MINS.

PREP TIME: 30 MINS.

COST: $

INACTIVE PREP TIME: 1 HR.

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Sebadas are fried raviolis with a sweet stuffing: just imagining that combo makes you want to pick up your fork. I make sebadas on the sweet side as a dessert, but in Sardinia, where the sebada originated, it was originally served as a savory course. Depending on how much honey you use, you can go either way, but I love them best as a dessert fritter. Chestnut honey, if you can find it, has a nutty, floral perfume that pairs up magically with fresh ricotta and yogurt. If you have a farmers’ market nearby, pick up some fresh goat’s milk yogurt.

Turn the page and see Daphne’s healthier version. At least she says it’s healthier. I think it’s just the difference between her Turkish ancestors and my Italian peeps.

2 cups sheep’s milk ricotta

Zest of 2 lemons

1 egg

1 cup yogurt

¼ cup sugar

1 cup all-purpose flour

½ cup bench flour

1 cup superfine semolina

½ cup warm milk

4 ounces butter, softened

2 cups olive oil

Powdered sugar, to garnish

1 cup chestnut honey, to serve

1. In a mixing bowl, stir together the ricotta, lemon zest, egg, yogurt, and sugar until well blended.

2. In another mixing bowl, place both flours and the semolina in a well.

3. In a small saucepan, stir together the milk and butter until butter is melted. Pour into the well of flour and incorporate wet into dry to form a dough. Knead the dough for 1 minute, form a ball, then wrap and refrigerate for 1 hour.

4. In a 12- to 14-inch frying pan, heat the oil to 375 °F.

5. With a pasta roller, roll out the pastry to ¼ inch thick. Cut 20 3½-inch rounds out of the pastry. Place 2 tablespoons cheese mixture on 10 rounds, and cover each like a sandwich. Press the edges together to seal, and fry in the oil until golden brown, about 1 minute. Remove and drain on paper towels.

6. Sprinkle with powdered sugar and serve with warm honey.