Each province within Sardinia has its own tradition, and even within that area, that same dish will be prepared differently. A panada for instance, which is a pie filled with lamb(or pork or beef or also with eels), potatoes, sundried tomatoes, onions, garlic, saffron, etc, will taste very differently from one village to the next. Today we will prepare  a recipe with lamb meat!
Ingredients for 6-8 little pies:
  • 300g flour(best if semolina)
  • 90g of lard
  • 450g of lamb meat
  • 450g of peas
  • sun-dried tomatoes
  • parsley
  • 1 dl of olive oil
  • water to mix
  • salt, pepper, garlic

Preparation:

chop the meat with a knife, put it in a bowl with the peas, the chopped garlic, parsley, sun-dried tomatoes, salt and olive oil and mix everything well and leave to rest (the duration varies depending on the end product you want). As I said before the filling can be made of mixed meats (lamb and veal) or pork. If you want a strong flavor, let it sit at least overnight, otherwise leave the necessary time to prepare the dough.

Mix the flour with the egg, a pinch of salt dissolved in a spoonful of water and lard. Knead the dough until it reaches a soft and elastic consistency: then let it rest. There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. At this point resume the pasta, and begin to roll it, so as to obtain a thin sheet: cut therefore in many disks, using the appropriate wheel or just the shape of a cup. Spread on a disc a good amount of the mixture of meat previously prepared, at this point you have 2 variants, or use the cups or do everything by hand, and then lift the edges, creating small pleats to standardize.  Overlap another disk of dough to “cover”, closing the edges turning them inwards. Bake at 180 ° for 25 min. They will be ready when the pasta will be colored evenly. Or make one cake to bake for 2 hours. Should be served warm, but you can also pre bake, keeping them frozen, ready to serve, heat the oven.

 As I said before there are several recipes about “panadas”, with very different fillings. For now enjoi it!!!
P.S.: with this tasty dish , we recommend a Cannonau, a wine strong that goes very well with the intense flavors of our recipe, which we can also match very well a bottle of a red Mandrolisai or a Monica di Sardegna, all served to a temperature of 14-16 ° C.

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