Deep-Fried Cheese-Filled Pastries
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.
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Cooking tools:
- Candy thermometer
- Rolling pin
- Pastry wheel
- Grater
- Pot
- Saucepan
- Kitchen towel
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Slotted spoon
- Paper towel
- Stove
- Spoon
- Serving platter
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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