Seadas

Instructions

1. 1
   In a large bowl, whisk the fine durum semolina with a pinch of salt, then cut in the room-temperature lard using your fingertips until sand-like crumbs form.
2. 2
   Trickle in the warm water in small stages while kneading aggressively on a clean board for 10 minutes until a firm, silky, and elastic dough emerges. Wrap in plastic wrap and let sit for 30 minutes.
3. 3
   Grate or finely mince the young fresh pecorino cheese into uniform bits.
4. 4
   In a small saucepan over minimum heat, drop the minced cheese, a single tablespoon of water, and the fine lemon zest.
5. 5
   Stir constantly with a wooden spoon for 3-4 minutes until the cheese surrenders into a uniform, stringy, and molten mass perfumed with lemon.
6. 6
   Pour the hot molten cheese onto parchment paper, pressing it flat into neat discs roughly 8-10 cm wide and 5 mm thick. Let them cool completely to firm up.
7. 7
   Using a rolling pin or an Italian pasta machine, roll the rested dough out into long sheets that are uniformly translucent and thin (about 1-2 mm thick).
8. 8
   Space the cool cheese discs neatly across one sheet of dough, then gently drape a second thin dough sheet over the top layer.
9. 9
   Press firmly with your fingers circularly around each cheese mound, driving out any trapped air bubbles to guarantee an airtight perimeter lock.
10. 10
    Run a fluted pastry wheel around each pocket to detach 12 cm circular shapes, creating the signature scalloped border showcased in `Seadas.png`.
11. 11
    Fill a wide, deep skillet with frying oil and crank the heat up to 170°C. Slip the Seada gently into the shimmering fat.
12. 12
    Using a large metal spoon, immediately and continuously ladle hot oil over the exposed top face of the Seada. The dough will instantly blister and puff into dozens of tiny crisp spheres. Do not flip the pastry over; remove it once the underside hits a beautiful pale golden hue (about 2 minutes).
13. 13
    Drain for a quick 10 seconds on paper towels, then slide directly onto a serving dish.
14. 14
    Warm your honey until fluid and pour a heavy, generous stream over the blistering hot shell, ensuring it cascades into every bubble cavity before serving immediately.