IT RETURNS TO THE SUMMARY

 Assemini - "SA PANADA" - a country for a plate

 The Prescription

Dose for 4 persons:
For the paste:
Flour 300 grams (or 150 flour, 150 fine semola);
Strutto of pig 20 grams
Salata lukewarm water
Filling eels: eels 400 grams cut to pezzetti;
Potatoes and peas to pleasure;
It knows them, pepper, tomatoes buckets, prezzemolo, garlic;
Oil of olive: 2 spoons;
Filling meat: of lamb or pig, 300 grams meat manzo cut to pezzetti;
Potatoes, carciofi or peas to pleasure;
It knows them, pepper, tomatoes buckets, prezzemolo, garlic;
Oil of olive: 2 spoons

The Preparation

It is begun making one leaf through much thin one not pasting the flour with salata lukewarm water and the strutto of pig (or half flour and fine semola half and therefore the paste will come more croccante). The obtained paste therefore is worked to along and it is pulled finally in leaf through thin circular not too much. It must remember itself to put from part a little paste worked (approximately a fist) that it will serve more late for the cover. It leaf through circular places on one tureen in order to help itself to give the just shape of "pot".

To this point it can be begun to arrange the filling that must be put all to raw. For "sa panada" of eels: to put the eels cut to pieces and the peas alternating with layers of aromas which tomatoes buckets (abundant) knows them, pepper, prezzemolo, garlic according to the taste. For "sa  panada" of meat: to put the meat of manzo, pig or cut lamb to pieces alternating with layers of the aromas already sayings and peas, potatoes, carciofi or eggplants, always according to the taste.

After to have disposed good part of the filling the shape "to pot" must slowly raise pian the edges of the paste following and leaving some centimeter of edge. To this, point, before putting the cover, must remember itself to add some olive oil spoons. If for case it is forgotten to make this operation to us, a hole in the stopper can be made up for also during the baking making, pouring the oil and therefore newly plugging the hole with a little fresh paste.

To this point it must close "sa panada" using the small paste amount put from part from which one will come obtained leaf through circular of sufficient diameter. The cover, therefore obtained, comes rested on the "pot" and comes repeatedly pizzicato knitting it to the edges of it. This operation is a lot important in how much the estate must be perfect and therefore the joint must be made with much attention and strong pressure of the fingers.

It is put into an oven with furnace to medium temperature and it is made to cook for 3 quarters of hour (eels) or 1 hour (meat). If the furnace were too much warm and the paste it very became gilded when has still not been caught up the baking point, enough protect the advanced part with a tinfoil sheet and to continue the baking for the still necessary time. The happened baking can be controlled empirically scuotendo leggermente "sa  panada": if the content moves, means that very it is cooked. To serve much warmth accompanying it with wines does not adapt to you.

For it panada of eels advises a rosato wine (es. rosato Sibiola of the Parteolla), for that one of meat a red wine (es. red Sibiola of the Parteolla).

The photographies have been realized near the Pub Restaurant "Buzz" thanks to the courtesy of the holder sig. Francesco Spina that ringraziamo for the collaboration

HE RETURNS TO THE SUMMARY