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Sebadas or Seadas - Recipe of Sardinian cuisine

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Regional tradition in the kitchen

Regional tradition in the kitchen

Sardinia - Tradition in the kitchen

Sebadas or Seadas

Cooking recipe, from the culinary tradition of the Italian regions.


  • 500 g white flour
  • 400 g of fresh sour cheese
  • 50 lard g
  • little semolina
  • half a lemon
  • bitter honey
  • Fry oil
  • Salt to taste

The cheese to be used in preparing the seadas (o sebadas) must have reached a certain acidity.
Put in a saucepan, add 250 grams of water, a spoonful of semolina and the grated rind of half a lemon.
Place the container on the fire and stirring constantly leave it until you have obtained a uniform and thick mixture.
Remove from heat, extract a small amount of cheese and with wet hands in very cold water form a small flat bread, about half a centimeter high, then put it to dry on a cloth.
Proceeding in the same way prepare all the schiacciatine.
While they are drying, pour the flour on the pastry board and work it with lard, adding salt and adding as much warm water as you need to make a dough of the right consistency.
Roll it out thinly with a rolling pin, obtaining a thin sheet where you place the schiacciatine.
Cover with half the dough left free, crush the dough between them so that there is no air, then with a notched mold of about 11 cm cut the scones.
Fry in hot oil, drain and sprinkle with bitter honey; fail to sprinkle with sugar.

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