How To Make Sa Panada
An easy to follow recipe to prepare Sa Panada, Sardinia's most comforting food.
Ingredients
For the dough
- 6 cups 750 grams of all purpose flour
- 1 and 1/2 to 2 cups 350 to 450 milliliters of warm water
- 4 tablespoons of extra virgin olive oil
- A pinch of salt
For the filling
- 1.7 pounds 750 grams of chicken breast
- 2 large 750 grams baking potatoes
- 1/4 clove of garlic
- 6 sun-dried tomatoes preferably not in oil.
- Parsley
- 4 tablespoons of extra virgin olive oil
Instructions
- Start by getting all the ingredients ready. Dissolve salt in some warm water and gradually add it to the flour along with the olive oil and knead to a smooth, lump-free dough.
- Cover the dough and let it rest for 30 minutes. Meanwhile, slice the potatoes and keep them ready to layer. Also, chop the chicken into small chunks and finely chop the garlic and parsley.
- Roll the dough into a sheet around 3 mm thick. Arrange in a greased pie tin 26 cm in diameter. Combine the ingredients for the filling with lots of olive oil and transfer to the dough-lined tin.
- Cover with another layer of the dough, sealing the edges and removing the excess. Bake in an oven preheated at 200° C for about 90 minutes, or more
Video
Notes
- Don't poke the panada while it's baking- you don't want any of the juices to spill out!
- Experiment with different fillings! Veggies like eggplant and bell peppers are good choices. You can also add some mild cheese if you want.
- Serve Sa Panada piping hot, as soon as it's out of the oven.
- To serve the Panada, slice the top layer and serve its filling before chopping the crust.
Nutrition
Serving: 1gCalories: 1044kcalCarbohydrates: 144gProtein: 59gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 106mgSodium: 141mgFiber: 8gSugar: 2g
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