Preparazione
Rub the lard into the semola with the salt, then knead with about 150 ml warm water into a smooth, plastic dough. Rest 30 minutes wrapped.
40 minWarm the cheese slices briefly in a dry pan just until they slump, fold in the lemon zest, and shape into 6 flat discs about 8 cm wide. Cool.
12 minRoll the dough 2 mm thin. Cut twelve 10 cm rounds. Center a cheese disc on six of them, cap with the others, and press the borders sealed; trim with a fluted wheel.
20 minHeat the oil to 170 C. Fry the seadas one or two at a time, spooning oil over the top, until blistered and gold on both faces, about 2 minutes each.
12 minDrain a breath on paper, plate immediately, and pour the warm honey over in ribbons.
3 minServe at once, while the heart still flows. A pinch of grated lemon zest over the honey is permitted and lovely.
Consigli dello Chef
- The cheese must be young: Aged pecorino refuses to melt and fights the honey. If you cannot find days-old pecorino, a fresh primo sale or even good low-moisture mozzarella with extra lemon honors the idea.
- Baste while frying: Spooning hot oil over the top blisters the pastry into the bubbled surface that marks a proper seada before you ever cut it.
- Sugar instead of honey appears in some village bars and is quietly tolerated; corbezzolo honey is the connoisseur’s ending and worth ordering by mail.
