Dish
Panada
Panada is made with a shortcrust pastry and a filling of meat, vegetables, or cheese. The filling is usually cooked before being added to the pastry. Panada can be baked or fried. It is a popular snack or lunch food in Italy.
Origins and history
Panada has been a part of Italian cuisine for centuries. It is believed to have originated in the region of Liguria. Panada is often served at festivals and celebrations.
Dietary considerations
Panada can be made vegetarian or vegan depending on the filling. Some fillings may contain dairy or meat.
Variations
There are many variations of panada depending on the filling and the region. Some popular variations include panada di ceci (chickpea), panada di verdure (vegetable), and panada di carne (meat).
Presentation and garnishing
Panada can be presented as a whole pie or cut into individual servings. It can be garnished with herbs or spices.
Tips & Tricks
To make the pastry flakier, use cold water and butter. To prevent the filling from leaking, make sure to seal the edges of the pastry tightly.
Side-dishes
Panada can be served with a side salad or soup. It can also be eaten on its own as a snack or lunch food.
Drink pairings
Panada pairs well with a glass of red wine or beer. It can also be served with a non-alcoholic beverage like lemonade or iced tea.
Delicious Panada recipes
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