Title: Sebadas
Categories: Italian Pastry Dessert Cheese
Yield: 4 Servings

2	c	Sheep's milk ricotta
		Zest of 2 lemons
1		Egg
1	c	Yogurt
1/4	c	Sugar
1	c	All-purpose flour; plus
1/2	c	Bench flour
1	c	Super fine semolina
4	oz	Butter; softened
1/2	c	Milk; warm
2	c	Olive oil
1	c	Honey

In a mixing bowl, stir together ricotta, lemon zest, egg, yogurt and sugar until well blended.

In another mixing bowl, place flour and semolina in a well. In a small saucepan, stir together milk and butter until butter is melted. Pour into well of flour and incorporate wet into dry to form a dough. Knead dough 1 minute, form a ball, wrap and refrigerate for one hour. In a 12 to 14-inch frying pan, heat oil to 375 degrees F. With a pasta roller, roll out pastry to 1/4-inch thick. Cut 20 3 1/2-inch rounds out of the pastry. Place 2 tablespoons cheese mixture on 10 rounds and cover each like a sandwich. Press edges together to seal and place to fry in oil until golden brown, about one minute. Remove and drain on paper towels. Sprinkle with powdered sugar and serve with warm honey.

Recipe By: Molto Mario MB1D24

From: Sue Date: 26 May 97 Mastercook Recipes (Mailing List) Ä

From: Jim Weller Date: 01-01-98 (23:31) Occ Bbs (51) Cooking

previous

next