Sardinian fried dumplings

Sardinian fried dumplings

Sebadas/gnocco Sardo fritto

By
From
Pasta
Serves
4 (makes 4 large ravioli)
Photographer
Laura Edwards

This Sardinian speciality, which is both sweet and savoury at the same time, makes good use of fresh pecorino cheese (also known as caciotta, and one of the best Sardinian ingredients) as well as the superb local orange-blossom honey.

Ingredients

Quantity Ingredient
200g Fresh egg pasta, dough
50g caster sugar
2 teaspoons marsala red wine
100g fresh and soft pecorino cheese, cut into 4 squares, about 8cm diameter
olive oil, for deep- or shallow-frying

To serve

Quantity Ingredient
100g clear orange-blossom honey

Method

  1. Make the pasta, adding the sugar and Marsala, which will produce a softer dough. Wrap in cling film and let it rest in the fridge for 20 minutes.
  2. Roll out the dough either by machine or with a rolling pin to a thickness of 2mm. Cut out eight large circles of 15cm in diameter. Cover with a damp tea towel while you prepare everything else.
  3. Place one piece of cheese in the middle of one pasta circle, and wet the edges. Cover with another pasta circle, and press with a fork around the borders to seal the parcel. Do the same with the remaining pasta and cheese.
  4. Fry the dumplings in hot oil until golden on both sides: you will need to turn them if shallow-frying. Serve hot with some orange-blossom honey poured on top.
Tags:
Antonio
Carluccio
pasta
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again