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Panada Sarda with Eels

Sardinian panada filled with eels, potatoes, dried tomatoes, garlic, parsley, and olive oil inside a semolina crust.

Pescatarian Dairy-Free Nut-Free
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Prep 2h
Cook 1h 20m
Total 3h 20m
Servings 6
Difficulty Advanced

Ingredients

Dough

Filling

Finish

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Instructions

  1. Make the dough by kneading semolina, softened lard, salt, and warm water until smooth and firm. Wrap and rest in the refrigerator for 30 minutes.

  2. Chop the parsley, dried tomatoes, and garlic very finely.

  3. Cut the dough into two pieces, one slightly larger. Roll the larger piece and use it to line an oiled 28 cm round tray.

  4. Slice the potatoes and lay them raw over the dough. Add the cleaned eel pieces over the potatoes.

  5. Season the filling with the parsley, dried tomato, garlic, and olive oil.

  6. Roll the remaining dough into a lid. Cover the filling, pinch the edges into a tight cord, and brush with beaten egg yolk.

  7. Prick the top lightly with a fork so steam can escape. Bake at 180 C for about 80 minutes, until the crust is golden and the filling is cooked through.

  8. Rest for at least 20 minutes before cutting. Serve warm or at room temperature.

Storage & Meal Prep

Keeps for up to 2 days in the refrigerator. Reheat uncovered in a moderate oven so the crust firms again.

Variations

  • Small Panadas: Divide the dough and filling into smaller pies for easier serving.
  • More Potato: Increase the potato slightly if the eels are very rich or fatty.
  • Olive Oil Finish: Brush the hot crust with olive oil after baking for a light gloss.

FAQ

Are the eels cooked before filling the panada?

No. I put the eels and potatoes into the crust raw and let them cook inside the sealed dough.

What does the corded edge do?

The corded edge seals the panada so the filling steams and the juices stay inside.

Can I use another fish?

A firm oily fish can work, but eel is the traditional identity of this version.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Fish & Seafood
Eel (Raw)
1000 g
Eggs
Egg Yolk (Raw)
23 g
Vegetables
Potato (Yellow)
600 g
Sun-Dried Tomato
40 g
Garlic
3 g
Grains & Bread
Semolina Flour
800 g
Oils & Fats
Lard (Strutto)
120 g
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Parsley
20 g

Per Serving

1317kcalCalories
62gProtein
184gCarbs
35gFat
12gFiber
Sodium
103mg4% DV
Potassium
1523mg32% DV
Calcium
93mg7% DV
Iron
12mg67% DV
Magnesium
176mg42% DV
Vitamin C
25.6mg28% DV
Vitamin A
1769µg197% DV
Vitamin K
12.4µg10% DV
Folate
318µg80% DV
Semolina Flour
Lard (Strutto)
Eel (Raw)
Potato (Yellow)
Sun-Dried Tomato
Garlic
Fresh Parsley
Extra Virgin Olive Oil
Egg Yolk (Raw)
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Panada Sarda with Eels belongs on the Sardinian home table. I build it around fine semolina flour, lard, and warm water.

I chop the parsley, dried tomatoes, and garlic very finely. I cut the dough into two pieces, one slightly larger. I roll the larger piece and use it to line an oiled 28 cm round tray.

I prick the top lightly with a fork so steam can escape. I bake at 180 C for about 80 minutes, until the crust is golden and the filling is cooked through. I rest for at least 20 minutes before cutting. I serve warm or at room temperature.

Part of: The Sardinian Kitchen

Related: Fish + Seafood Hub | Sardinian Ingredients Guide