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Panada Sardinian artichokes

Sa Panada Sardinian artichokes, recipe Assemini

Today's recipe comes from an island, but not from Sicily: Panada is the Sardinian artichokes. the Panada, Sardinian "knows Panada” It is a typical recipe of Assemini, in Sardegna. A town near Cagliari is famous for Panada, both for the manufacture of ceramics (you have already read my article on CERAMIC SARDA OF WALTER USAI?).

The traditional recipe of Sardinian panada

The panada according to the traditional recipe consists of a treasure trove of 'pasta violada', only prepared with water, durum wheat semolina and lard, and a meat stuffing (especially lamb) or eel. At the meat and eel you can be combined with different vegetables like artichokes, dried tomatoes, potatoes, the peas. There is also a version with an entirely vegetarian stuffing, made with mixed vegetables or, as in my case, artichokes and potatoes. I've also added some diced soft Sardinian pecorino Dolce, which in my opinion makes the panada even more delicious Sardinian artichokes. But they left the line of tradition. Obviously I recommend you take a look at all my SARDINIAN RECIPES (I'm a whole lot’ saw that my partner is Sardinian) and all my RECIPES WITH ARTICHOKES.

I know it will seem strange, but both the potatoes is the artichokes are put inside the raw panada, well seasoned with garlic, oil, parsley. This is because in an hour of cooking pasta bake perfectly inside the casket. Is’ important to drill a hole in the center of the Panada, so that the steam that will emanate in cooking can escape. Otherwise you will find when you open a sort of 'broth’ unpleasant. The perfect Panada is golden, well done, with a crunchy crust and a filling (of meat, fish or vegetables) tender and flavorful. I assure you that the Sardinian panada artichoke is a wonderful dish, perfect for your EASTER LUNCH OR MONDAY. You can prepare quietly vegan version replacing lard with olive oil (find the doses of ingredients) and not putting cheese. Is, if you have to prepare something for a picnic or buffet, do not forget to take inspiration from all my RECIPES AND QUICHE QUICHES. Have a good day!

PANADA SARDA ARTICHOKES

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • DOSES FOR PIE 22-24 CENTIMETERS OF APPROXIMATELY:
  • 350 grams of durum-wheat
  • 50 grams of lard (or 60 milliliters of virgin olive oil)
  • hot water, to taste (usually 150 milliliters are sufficient)
  • Salt, to taste
  • FOR THE STUFFING:
  • 6 spiny Sardinian artichokes
  • 400 grams of potatoes
  • two cloves of garlic
  • fresh parsley (a mint), to taste
  • extra virgin olive oil, to taste
  • salt and pepper, to taste
  • 150 grams of Sardinian pecorino cheese soft sweet type

PROCEEDINGS

Country Style Artichoke Flan (pANADA)

First, we prepare the dough for panada artichokes: put on the countertop the semolina, a pinch of salt and lard (or extra virgin olive oil) and knead until crumbs. Add flush so much hot water as necessary to get a firm dough, smooth. elastic. Stir the mixture for 10 minutes with vigor. Wrap the dough in plastic wrap and let stand for at least 45 minutes.

While the dough rests for Panada, We prepare the artichokes: clean the artichokes by removing the end, the tough outer leaves, the extreme portion of the shank, which also goes bald. Divide the artichokes in two, clean them from the inner white beard and soak them in cold water acidulated with the juice of one lemon. In this way the artichokes do not blacken.

Cut the artichokes in half and then into quarters. Sauté in olive oil a clove of garlic until golden brown. Add the oil flavored with garlic and artichokes, salt and add half the chopped parsley. The artichokes are cooked because then have to cook in the oven for a long time.

Peel potatoes, wash and slice into thick slices one centimeter. Keep the potatoes to soak in cold water for at least 30 minutes, changing the water a couple of times, to eliminate more starch can. Season the potatoes with a thread of extra virgin olive oil, a clove of garlic, finely chopped, the rest of the chopped parsley and a little’ fine salt. Mix well.

Grease a baking pan with high sides with olive oil and sprinkle with a little’ semolina durum wheat. Divide the dough into two parts. Deriving from a piece of dough into a sheet, not too thin (about half a centimeter). Coat with semolina dough the base and sides of the pan. Prick the bottom with the tines of a fork and arrange over the potatoes into slices. They will also help to absorb moisture that will develop into cooking inside the panada. Pour over the potatoes artichokes and distribute the Sardinian pecorino Dolce chopped not too small (this is my variation to the original recipe).

Deriving from the other half of the dough a second sheet of the same thickness of the first. Cover the panada tucking the edges of semolina dough inside and the outside by sealing the two sheets by pinching with fingers. At this point, you can leave it as it is Panada, or you can hide the edge 'pinched’ with a trecciolina made with the advanced dough. I proceeds from puff two thin cords and then twined them together. Inumidisco just the edges of the panada and decoration with braided cords pressing to make them adhere well to the salt cake.

Now we just have to do the 'fireplace', a small central hole from which the moisture will leak out during cooking. Drill a hole in the center of the Panada with a sharp boxcutter and, to keep it open, insert a piece of oven paper or aluminum foil.

Preheat oven to 170 degrees and bake the static panada artichokes for about an hour or until it is uniformly golden. Allow to cool before tasting. Traditionally, panada is served by removing the top cover and distributing the filling and the dough in the plates. I prefer to cut slice. Bon appétit!

THE PAIRING: Vermentino di Gallura. We chose Maia (it means: Magic) and it is produced from the cellar Siddùra a Luogosanto, in northern Sardinia. A white wine that smells of white flowers, with an elegant bouquet, a fresh and savory taste, as the best wines Vermentino di Gallura. The finish is characteristic of the grape: slightly bitter, with hints of almond.

Panada Sardinian artichokes
Panada Sardinian artichokes

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