Since we celebrating our Anniversary in home I tried cook something special. Sa Panada is a dish from Sardinia. It originally contains lamb or eel, but I decided to prepare with meat which much easily to find or available. This dish is a one pot, but without a pot, because this pot is made of dough. It’s delicious, great for any occasion, even for family gathering outside  home ๐Ÿ™‚

Ingredients:

Cake:

650 g flour
80 g lard
1 tsp sugar
2 cups warm water

Stuffing:

700 g pork shoulder, cut into large cubes
700 g potatoes, sliced
10 dried tomatoes, cut into smaller pieces
2 garlic cloves, sliced
teaspoon of green parsley cut into leaves
salt and pepper
1 tbsp oil

Procedure:

Mix the flour with lard, salt and add a glass of water. Make a dough using a fork then manually and slowly add water to make the dough elastic, slightly sticky but not on your fingers. Leave for 30 minutes for the dough to rest. After this time, divide the dough into 2 pieces (larger and smaller). Roll out a larger piece to a thickness of 3-4 mm and put into a round molder lined with baking paper (e.g. 28 cm) so that the dough adheres to the sides of the molder. Put half of dried tomatoes, garlic and green parsley on the bottom. Salt the potatoes and place them on the dough. Add olive oil, salt and pepper to the meat and mix. Arrange as the next layer. Put the remaining dried tomatoes, garlic and green parsley on the meat. Roll out the second piece of dough to the same thickness as the first dough and lay it on top. Glue both cakes thoroughly so that air does not get inside (this way the ingredients will cook like in a pot). Place everything together with the molder in an oven preheated to 190ยบC for 2 hours. After this time, all ingredients should be cooked, juicy and soft. Be careful when cutting, because if the meat had a lot of water in it, then this water can get out ๐Ÿ™‚

Enjoy!

dried tomatoes, flour, garlic, lard, onion, panada, parsley, pork, potatoes

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