Chef Gianluca Deiana Abis: Panada
Prep. time: 45 minutes
Cook Time: 90 minutes
Difficulty: 3 out of 5
INGREDIENTS FOR THE MIXTURE 750 g semolina 60 g Lard 10 g Salt 380 ml Warm water
FOR THE STUFFING 1.15 kg Lamb pulp 1 kg potatoes 60 g Dried tomatoes in oil 3 Garlic cloves 10 g Parsley Extra virgin olive oil qb Salt qb Black pepper qb
Start by preparing the panada dough: dissolve the salt in the warm water, add the lard to the semolina flour, start kneading by adding the warm water little by little. Knead by hand until all the ingredients are blend well, You will have to get a fairly firm and smooth dough, it will take about 15 minutes. At the end it will have to be very compact but not too dry otherwise you will not be able to spread it and work with it. Cover it well and let it rest for about half an hour in a cool place (but not in the refrigerator).
In the meantime, cut the lamb into small pieces, peel the potatoes and cut them into medium size pieces. Chop the garlic, parsley and the dried tomatoes. Take the dough and divide it into two parts, the proportions must be about 1/3 for the cover (the lid) and 2/3 for the base that will go to contain the filling.Take the larger loaf, the other keep aside covered with plastic wrap so it will not dry out, and roll it out to obtain a sheet about 1 cm thick, giving it a round shape as regular as possible that exceeds at least 10 cm cake pan diameter. Take a pan with a diameter of 26 cm from the low edges and lay it on top of the sheet, make it adhere well to the walls and start filling it. Place a part of the chopped parsley, garlic and dried tomatoes, a drizzle of oil on the bottom. cover with half of the potatoes and half of the pieces of lamb, salt and pepper, add another part of parsley, dried tomatoes, garlic, salt and pepper. Then make another layer with the remaining potatoes and lamb, complete with chopped parsley, cherry tomatoes and garlic, salt, pepper and, if you prefer, drizzle with oil. In the meantime, roll out the smallest loaf into a round sheet with a diameter of 21 cm and about half a cm thick (which will be the lid of the panada). Place the round sheet in the center of panada and carefully seal the edges with your fingers, pinching the pasta. Once you have closed the dough well, you can decorate it with the typical cord that you will form by pinching the dough between your thumb and index finger. Continue like this for the whole panada. Bake in a preheated static oven at 200 ° for 30 minutes and then at 180 ° for about 1 hour. The panada will be ready when shaking it you will hear the juice released from the meat moving inside. Remove from the oven, let it cool down and turn it out. Cut the top and serve the hot panada!
Chef tips: You can keep the panada covered with plastic wrap in the refrigerator for up to 3 days. Heat it in the oven before serving. It is possible to freeze both raw and cooked panada in the pan. Defrost it the day before in the refrigerator and then cook it or, if it is already cooked, heat it in the oven. The secret to a perfect dish is in the pasta: it must be soft enough to be pulled without breaking, so that you can close the panada. When you work it, therefore, be quick and, for the rest, always leave it covered with plastic wrap, otherwise it will dry out.