Traditional Sardinian Panada Recipe (Panada Sarda)
Category: One-Dish Meals
Servings: 6
Ingredients:
| Ingredient | Amount |
|---|---|
| Semolina flour (double ground durum wheat) | 750g |
| Lard | 60g |
| Fine salt | 10g |
| Water | 380ml |
| Lamb | 1.5kg |
| Potatoes | 1kg |
| Sun-dried tomatoes in oil | 60g |
| Garlic cloves | 3 |
| Fresh parsley | 10g |
| Extra virgin olive oil | As needed |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
Preparing the Panada Dough:
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Mix the dough: Begin by dissolving the salt in warm water, ensuring it’s fully dissolved. Once dissolved, add the lard to the mixture, allowing it to melt into the liquid. Slowly begin incorporating the semolina flour into the mixture. Work the dough by hand, kneading it energetically to ensure it becomes smooth and elastic. This process may take several minutes but is essential for a soft and well-formed dough.
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Rest the dough: Once the dough has reached the desired consistency, cover it tightly with plastic wrap to prevent it from drying out. Allow it to rest for at least 30 minutes while you prepare the filling.
Preparing the Filling:
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Prepare the potatoes: Peel the potatoes and cut them into small chunks. Set them aside in a bowl of water to prevent them from browning.
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Chop the vegetables and herbs: Finely chop the garlic and parsley. If you’re using sun-dried tomatoes in oil, drain the oil and chop the tomatoes into smaller pieces. These ingredients will add flavor and depth to the dish.
Assembling the Panada:
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Divide the dough: After the dough has rested, divide it into two parts. You’ll need about 1/3 of the dough for the top crust (the “lid”) and the remaining 2/3 for the base. Keep the smaller portion covered with plastic wrap to prevent it from drying out.
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Roll out the base: Take the larger portion of dough and roll it out on a lightly floured surface. Aim for a thickness of about 1 cm. Shape the dough into a round, trying to make the edges as even as possible. The rolled dough should be at least 10 cm larger in diameter than your baking dish to ensure the crust fully covers the pan.
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Prepare the baking dish: Choose a round baking dish with a diameter of 26 cm and low sides. Grease the dish lightly with olive oil. Gently lift the rolled dough and place it into the dish, pressing it gently to ensure it fits well along the edges and bottom of the pan.
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Layer the filling: Begin by placing some of the chopped parsley, garlic, and sun-dried tomatoes at the bottom of the crust. Drizzle a little olive oil on top. Then, add the first layer of potatoes, followed by another layer of potatoes and the chopped lamb. Season with salt and black pepper. Repeat the process until all the ingredients are layered evenly inside the pan.
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Seal the panada: Carefully fold the excess dough from the edges of the pan over the filling, forming pleats along the circumference of the pan. The dough should overlap to form a seal. It’s important to make sure there’s enough dough to completely close the panada while keeping the filling secure.
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Prepare the top crust: Roll out the remaining dough into a round shape large enough to cover the top of the panada. Place it on top of the layered filling, pinching the edges together with the bottom dough to create a secure seal. Use a fork to gently press the edges down, ensuring they adhere well.
Baking the Panada:
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Preheat the oven: Set your oven to 200°C (392°F) on static heat. Preheat the oven while you finalize the panada’s assembly.
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Bake the panada: Place the panada in the preheated oven and bake for 30 minutes at 200°C. After the initial 30 minutes, lower the temperature to 180°C (356°F) and continue baking for about 1 hour, or until the crust is golden brown and the filling is thoroughly cooked.
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Serve and enjoy: Once the panada is fully baked, remove it from the oven and let it cool slightly before serving. Slice it into generous portions, and enjoy this hearty, flavorful dish with family and friends.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 600 kcal |
| Protein | 30g |
| Carbohydrates | 75g |
| Fiber | 6g |
| Fat | 25g |
| Saturated Fat | 10g |
| Sodium | 800mg |
This classic Sardinian dish, Panada, is a perfect example of a rustic, satisfying meal that is both filling and flavorful. With its rich layers of lamb, potatoes, and aromatic herbs, it’s the ideal one-dish meal for gatherings or special occasions. The dough, rich with lard and semolina flour, provides a delicious, golden-brown crust that contrasts beautifully with the tender lamb and soft potatoes inside. Whether you’re preparing it for a family dinner or a celebratory feast, Panada will surely delight everyone at the table with its delicious flavors and hearty ingredients.
