The Eel Pie is a typical Sardinian dish known worldwide.
The panada is a kind of savory pie made of a Pasta Violata crust, and its filling can contain meat (usually lamb), vegetables (artichokes and potatoes), but the quintessential panada is considered to be the eel one.
Also try the Meat Panada.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs pasta violata
- 4 sea eels
- 4 medium potatoes
- to taste minced garlic
- to taste chopped parsley
- 2 sun-dried tomatoes
- to taste extra virgin olive oil
Tools
- Mold aluminum
- Bowls glass
- Rolling Pin
Steps
First, prepare the Pasta Violata, wrap it with a damp cloth, and set aside.
Peel and slice the potatoes into not too thick slices.
Season them with the minced garlic, parsley, and sun-dried tomato. Add a drizzle of olive oil and set aside.
Clean the eels well and cut them into chunks (if preferred, have your trusted fishmonger do it). Season with the remaining mixture and set aside.
Take the Pasta Violata, roll it out and line the mold.
Add the potatoes and eels.
Close with a smaller dough disk and seal the edges well, forming the cord.
Create decorations with the excess dough, brush with extra virgin olive oil, and bake at 392°F for about 1 hour.
Serve warm.
