Deep-Fried Cheese-Filled Pastries | Saveur
These pastries are served all over the island of Sardinia. The typical cheeses used are young pecorino and a cows'-milk cheese called peretta, similar to provolone.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 cups fine semolina
- 4 tbsp. lard, melted
- 1 egg, beaten
- 8 oz. provolone, thinly sliced into 16 pieces
- 1 cup freshly grated young pecorino
- Mild olive or vegetable oil
- 8 tbsp. Sardinian miele amaro (bitter honey or any good-quality honey, warm)
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