Sardinian Panada in a large version to share
Panada or impanada is a typical dish from northern Sardinia. It's a semolina pastry filled with pork and lard, seasoned with garlic and herbs.
Ingredients · Servings 8 people
- 400 g re-milled durum wheat semolina
- extra virgin olive oil
- sale
- 800 g of pork shoulder
- 1 stalk of celery
- 1 carrot
- half a leek
- garlic
- parsley
- extra virgin olive oil
- sale
- baby
Method · 1 ora e 30 minuti più 1 ora di marinatura
- Knead the semolina with 190 g of warm water, 2 tablespoons of oil and a pinch of salt for 5-7 minutes until you obtain a smooth and homogeneous dough.
- Cut the meat into 3mm cubes, place it in a large bowl and season it with 3 tablespoons of oil, chopped parsley, pepper and 1 crushed garlic clove.
- Cover with cling film and marinate for 1 hour in the refrigerator.
- Remove the garlic, then coarsely chop the meat in a blender, using short pulses, until you reach the desired consistency.
- Clean and chop the celery, carrot, and leek. Mix them with the meat and season with salt.
- Roll out 2/3 of the dough with a rolling pin on a lightly floured surface, until it's 5 mm thick. Line a 26 cm diameter cake pan with the dough and fill it with the meat and vegetable filling.
- Roll out the remaining dough into another disc and cut it with small pastry cutters, creating "chimneys" to allow the filling to escape. Brush the edge of the base pastry with water, place the topping disc on top, and seal well, pressing along the edge to slightly thin it out.
- Trim the excess pastry, leaving just 1 cm of border, and then fold it over. Emulsify a little cold water with 1 tablespoon of oil and brush the surface of the pie.
- Bake in a preheated static oven at 180°C for about 1 hour; if necessary, cover the cake during baking with a sheet of damp and wrung-out baking paper.
There's a small version, the size of a coffee saucer, or a larger one, perfect for sharing with family. That's what we've made in this recipe, also choosing to omit the lard from the dough, for a lighter panada to serve as an appetizer.
