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https://www.raiplay.it/programmi/esem... - Michele also prepares a typical Sardinian recipe today that originates from the famous empanadas because the island was under Spanish domination. It is one of the most common recipes in the area, so much so that there are festivals dedicated to it. Sardinian panadas are savory pies made of a violata pasta casing usually filled with meat and potatoes. In ancient times they were filled with eel, but Michele makes them with seasonal vegetables (artichokes, dried tomatoes and potatoes), but you can choose to fill them as you prefer; for example, lamb or fish. Ingredients for the pasta (for 4 people): 500 g of re-milled semolina 50 g of lard 5 g of salt 110 ml of warm water For the filling: 1 kg of red potatoes 3 spiny artichokes 1 bunch of parsley 1 clove of garlic 2 dried tomatoes in oil 1 lemon water salt Cooking: 200°C for 10 minutes + 175°C for 20 minutes