Saedas (3)
Instructions
You take the fresh cheese (about 2 1/2) and let rest on a plate wrapped in cloth at room temperature.
After a few days, when he reached the right acidity level (must spin if you put a small piece with a fork, on the flame), washes the shape, cut in large slices that are thrown into a wide saucepan in which it already holds a quart of boiling water with three good grips the salt and the zest of a lemon.
Mix with a wooden spoon until slices that are reduced in pasta, then pour about 3 tbsp fine semolina.
Continue to stir until the water is all absorbed and the dough has reached the consistency of a thickish cream.
Remove from heat and set every time your hands in a bowl of cold water and drain with spoon, they make great Dunks more or less as a tea saucer, 1/2 inch high.
Dry on both sides with a dry cloth and place on a basket, alternating layers with dishtowels.
Better prepare them in the morning for the evening so that they can dry (keep anyway for a long time especially if placed in a cool place).
Do you then pasta with 2000 g flour, lightly salted warm water and two tablespoons of lard-filled.
You work the dough well and pulls in thin sheets.
Placing ' sas sebadas ', cover with a sheet of pasta, close them well and cut them around with the wheel size.
FRY and serve just removed from the Pan sprinkled with honey or sugar, to taste
Ingredients and dosing for 4 persons
- Fresh cheese
- Salt
- 1 lemon
- 3 tablespoons semolina of end
- For the dough:
- Flour
- Salt
- Lard
- For frying:
- Frying oil