Seadas

Step 1: Put 12 ½ oz fresh young pecorino or a mild melting cheese, 1 tbsp lemon zest and 2 tbsp water in a pan over a low heat and stir for 3–4 minutes, until the cheese just melts into a soft, stringy mass. Do not let it boil.

Step 2: Spoon the cheese into 8 mounds on a sheet of baking paper and flatten each into a disc about 8 cm across and 1 cm thick. Leave to cool and firm up for 20 minutes.

Step 3: Meanwhile mix 9 oz semola rimacinata (fine durum wheat semolina) and 1 pinch salt, rub in 1 oz soft butter, then add ½ cup warm water and knead for 8 minutes into a smooth, firm, silky dough. Wrap and rest for 15 minutes.

Step 4: Roll the dough very thinly, about 1.5 mm, and cut out 16 rounds of 11–12 cm.

Step 5: Set a cheese disc in the middle of one round, cover with a second round and press the dough down tightly around the cheese with your fingers, pushing out every bit of air. Common mistake: trapping air bubbles around the filling; they swell in the hot oil and split the pastry open.

Step 6: Seal the edges firmly and trim with a fluted pastry wheel, leaving a 1.5 cm border. Repeat with the rest.

Step 7: Heat 4 ¼ cups sunflower or peanut oil in a deep pan to 350°F. Fry the seadas one or two at a time for 2–3 minutes per side, until puffed, blistered and golden.

Step 8: Drain briefly on kitchen paper. Warm 5 ½ oz honey and pour it over the seadas. Serve hot, while the cheese is still molten.