Dish

Sa Panada

Sa Panada is made with a pastry crust that is filled with a mixture of meat, vegetables, and spices. The filling is typically made with lamb or pork, and vegetables such as potatoes, onions, and tomatoes. The pastry crust is made with flour, lard, and water and is rolled out and placed over the filling. The pie is then baked until the crust is golden brown and the filling is hot and bubbly.

European cuisine› Mediterranean cuisine› Italian cuisine

Pie› Savory Pie

Origins and history

Sa Panada is a traditional dish from Sardinia, an island off the coast of Italy. It is believed to have originated in the town of Nuoro, where it is still a popular dish today.

Dietary considerations

Sa Panada is not suitable for vegetarians or vegans due to the meat content. It may also contain gluten and dairy depending on the recipe.

Variations

There are many variations of Sa Panada, including versions made with fish or cheese. Some recipes also include olives or capers in the filling.

Presentation and garnishing

Sa Panada can be presented in a variety of ways, including as a whole pie or as individual portions. It can be garnished with herbs such as parsley or thyme.

Tips & Tricks

When making Sa Panada, it is important to ensure that the filling is cooked thoroughly before adding the pastry crust. This will ensure that the pastry cooks evenly and the filling is hot and bubbly.