Seadas

1. Stage

Combine the “00” flour and semolina in a large bowl, then make a well in the middle. Pour in the water and use a fork, then your hands to incorporate it. Knead until smooth. Pinch in the lard and knead until incorporated and the dough is smooth and supple, about 5 minutes more. Wrap the dough in plastic wrap and set aside for 30 minutes.

2. Stage

Meanwhile, combine the pecorino and orange zest in a medium pan over medium-low heat, stirring constantly, until the cheese is fully melted. Pour onto a baking sheet and spread into a 1/4" layer. Set aside to cool.

3. Stage

Transfer the dough to a work surface lightly dusted with flour and roll to a thickness of 1/8" thick. Cut the dough into 12 (4") diameter disks. Cut the pecorino into 6 (3 1/2") diameter disks and place each one on top of a 4" disk. Lay the remaining disks on top of the pecorino and press gently around the cheese, eliminating any air bubbles and ensuring the dough fits snugly around the cheese and is pressed together around the edges. Using a seadas cutter, decorative pasta wheel, or fork, press the edges closed to leave a pattern. Transfer to the refrigerator to set for about 30 minutes.

4. Stage

Fill a medium frying pan or cast-iron skillet with 1 inch of neutral oil and heat the oil over medium-high heat to 375°. Fry the seadas in batches, turning once to ensure even browning and puffing, 2 to 3minutes. Drain on paper towels and serve hot, with warm honey drizzled on top.

5. Stage

Make Ahead: Fried seadas do not keep well, but any uncooked ones can be stored in a sealed container in the freezer for up to 1 month. Thaw completely before frying.