Vegetable Panada Sarda
Sardinian vegetable panada with eggplant, zucchini, chard, potato, peppers, dried tomato, parsley, and garlic.
Ingredients
Dough
Filling
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Instructions
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Knead the semolina with salt, olive oil, and enough warm water to make a smooth, elastic dough. Cover and rest in a cool place for 2 hours.
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Finely chop the parsley and garlic.
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Dice the eggplant, zucchini, chard, onion, potato, and peppers. Salt lightly and let them drain on kitchen paper for about 30 minutes.
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Dry the vegetables well, then toss them with olive oil, chopped dried tomato, parsley, and garlic.
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Cut off one-third of the dough for the lid. Roll the larger piece and line an oiled 35 cm tray.
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Prick the base with a fork. Add the raw vegetable filling and press gently so there are no large gaps.
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Roll the remaining dough into a lid. Cover the filling and pinch the edges into a tight corded seal.
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Bake at 180 C fan for about 50 minutes, until the crust is golden and the filling moves as one mass when the pan is shaken gently.
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Rest for at least 20 minutes before cutting.
Storage & Meal Prep
Keeps for up to 2 days in the refrigerator. Reheat uncovered in a moderate oven.
Variations
- With Artichokes: Replace the peppers with sliced artichokes when they are in season.
- With More Greens: Use extra chard, chicory, or spinach in place of some eggplant.
- With Lard: For a non-vegan version closer to some traditional doughs, replace part of the olive oil in the dough with lard.
FAQ
Is vegetable panada traditional?
Panada fillings vary across Sardinia. Vegetable versions are part of that broader panada family, even if lamb and eel are better known.
Do the vegetables need to be cooked first?
No. They go in raw after being salted and drained so they steam inside the sealed crust.
Why drain the vegetables first?
Draining removes excess water, which helps the crust bake instead of turning soggy.
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The Story Behind This Dish
In Sardinia, Vegetable Panada Sarda belongs on the Sardinian home table. I build it around fine semolina flour, olive oil, and warm water.
I knead the semolina with salt, olive oil, and enough warm water to make a smooth, elastic dough. I cover and rest in a cool place for 2 hours. I finely chop the parsley and garlic.
I bake at 180 C fan for about 50 minutes, until the crust is golden and the filling moves as one mass when the pan is shaken gently. I rest for at least 20 minutes before cutting. I serve it as soon as the texture is right.
Part of: The Sardinian Kitchen
Related: Sardinian Ingredients Guide | Sardinian Table: Real Meals
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