Thursday, 5 June 2014

Barilla's Italian Breakfast Cooking Class

Miss Sage Sugar was a guest of Barilla and Bite Communications

On Saturday, I attended a pre-show Italian breakfast cooking class at the Good Food and Wine Show hosted by Barilla. The gorgeous Sammy and Bella (winners of My Kitchen Rules Season 2) charmed the crowd and taught us to cook Seadas, a Sardinian breakfast favourite. Seadas are fried pasta that is filled with cheese and then drizzled with honey. I have not made these before so I was excited to give it a try.

Firstly, Sammy and Bella demonstrated how to make the Seadas and then it was our turn to reproduce them. We were provided with the dough so we just needed to roll the dough out. We then cut out our disks, made the filling, filled the pastries, and then fried them up. A wave of runny honey over me and some on my pastries and two wonderful Seadas were born then quickly devoured. Of course, this is a very simplified version of the recipe... I’ve provided the complete recipe below. Thankfully, Bella and the Barilla helpers were there to assist us if we ran into trouble...   

I was thrilled to be able to make something that actually slightly resembled the originals. The Seadas really were delicious and I can see why they are so popular. The saltiness of the pecorino contrasted well with the sweetness of the honey. As the honey is a finishing touch, this allows you to make the pastries as sweet as you desire. I can’t wait to recreate this recipe at home for my friends and family and have a go at making the dough from scratch.

Look who was hosting a cooking class next door...

Adriano Zumbo

On departing, we were not left empty handed as Barilla also supplied us with a gourmet hamper full of their yummy products including pasta sauce, tortellini, and biscuits as well as a divine Barilla pasta tin. We were also able to keep our Barilla aprons from the class.
Thanks to Barilla and Anna from Bite Communications for a delightful time!

What was your favourite part of the Good Food and Wine Show?

Recipe for Sammy and Bella’s Seadas:
Serves 6
Ingredients for the dough

·        3 cups "00" flour

·        1/3 cup semolina

·        2 free range eggs, plus 1 yolk (set 3rd egg white aside for below)

·        80 to 100ml water

·        80g salted butter, softened (or lard)

Ingredients to fill, cook and finish

·        extra flour, for dusting

·        1 egg white, from above

·        350g fresh ricotta

·        50g pecorino sardo, grated

·        zest from 1 lemon

·        zest from 1 orange

·        olive oil, to fry

·        3/4 cup (250g) honey


·        In a stand mixer bowl fitted with a dough hook, place plain flour, semolina, whole eggs plus egg yolk, 80ml water and softened butter. Mix until well combined, and add a touch more water if it’s too dry. Allow the machine to knead for 5 minutes or until the dough is smooth and elastic. Wrap in cling film and let rest for at least 30 minutes.

·        On a floured work surface, roll out the dough to 2 or 3 mm thick. Using a 4 inch fluted pastry cutter (or a glass), cut out 24 disks. Using a pastry brush or your finger, brush 12 of the disks with egg white.

·        Grate the pecorino and mix with ricotta, lemon and orange zests. Distribute this mix evenly across 12 disks, cover with another disk and press down firmly on edges to seal.

·        Heat 1 inch of olive oil in a frying pan until hot (or in a deep fryer to 180° C). Fry the pastries, in batches, until lightly golden. Drain excess oil on paper towel.

·        Serve immediately, hot and drizzled with honey.



  1. hie!!
    I think you really enjoyed your cooking class
    i an an owner at an italian restaurants near glen waverley do visit us for best italian Food in town.

    1. Mmmm... your menu does sound delicious :)


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