Pasta for breakfast? If anyone can eat pasta for breakfast, it is the Italians. But most Italians like their breakfast simple and small, usually opting for an espresso with a cornetto. However, in Sardinia, they like their breakfast a little heartier. A regional speciality in Sardinia is the seadas – a fried pasta filled with pecorino cheese and drizzled with honey. This ravioli shaped delicacy is also enjoyed as a dessert or part of a main meal.
As part of the Good Food and Wine Show in Melbourne, I was treated to an early morning breakfast event with Sammy and Bella. After winning My Kitchen Rules in 2011, the bubbly Sydney sisters own a successful catering business and a pop up burger business at Bondi Farmers Market. Despite being whizzes in the kitchen, the duo are quick to admit they are not chefs. “We are home chefs, not professional chefs” says Bella.
After demonstrating how to make the Sardinian speciality, we had the opportunity to make them ourselves. The kitchen was abuzz with a mix of nerves, excitement and friendly banter.
Luckily for us, most of the ingredients were already prepared for us. Here’s a recipe to try at home…
- 3 cups flour
- 1/3 cup semolina
- 2 free range eggs, plus 1 yolk (set 3rd egg white aside for below)
- 80 to 100ml water
- 80g salted butter, softened (or lard)
Ingredients to fill, cook and finish
- extra flour for dusting
- 1 egg white from above
- 350g fresh ricotta
- 50g pecorino sarda, grated
- zest from 1 lemon
- zest from 1 range
- olive oil to fry
- 1/4 cup (250g) honey
In a stand mixer bowl fitted with a dough hook, place plain flour, semolina, whole eggs plus yolk, 80ml water and softened butter. Mix until well combined and add a touch more water if it is too dry. Allow the machine to knead for 5 minutes or until the dough is smooth and elastic. Wrap in cling film and let rest for at least 30 minutes.
On a floured work surface roll out the dough to 2 or 3 mm thick.
Using a 4 inch fluted pastry cutter (or a glass) cut out 24 disks.
Using a pastry brush or your fingers, brush 12 of the disks with egg white.
In a mixing bowl grate the lemon and orange zests with the pecorino and add ricotta. Stir until well combined.
Distribute this mix evenly across 12 disks, cover with another disk and press down firmly on edges to seal.
Heat 1 inch of olive oil in a frying pan until hot (or in a deep fryer to 180 degrees celcius). Fry pastries, in batches, until lightly golden. Drain excess oil on paper towel.
Drizzle with a generous dollop of honey.
Serve immediately when warm.
The result is a a deliciously crisp pastry with a soft, creamy centre. The sweetness of the honey compliments the salty pecorini beautifully. If this is what home cooking is all about, I am happy for Sammy and Bella to cook for me any day of the week.
I was a guest of Barilla at the Good Food and Wine Show Melbourne.