Bitter Honey

Letitia Clark · Bitter Honey

Also known as Seadas, this is Sardinia's most iconic dessert. These pastries are a celebration of the simplicity and quality of Sardinian produce: more specifically, cheese and honey. Traditionally a fresh pecorino is used, which is only aged for a few days and allowed to become slightly sour, then seasoned with lemon zest and encased in a lard-based pastry. The cheesy parcel is then deep-fried until it blisters and puffs and is served, golden and glistening, bathed in honey. Often the honey is the famous miele di corbezzolo, which has a slight bitter-sweetness; a chestnut honey works well too. If you dislike lard, you can use olive oil or butter, and if you can't find fresh pecorino, try to find a fresh sheeps', goats' or cows' cheese. What is important is that it is rubbery rather than creamy, as this is what gives it the stringy texture when melted.