- 7 oz all-purpose flour
- ¼ cup extra virgin olive oil
- water to taste
In a bowl, mix flour with the olive oil and a couple drops of water. Knead the dough until smooth and uniform.
Then, roll out the dough using a rolling pin or pasta machine until you have very thin sheets of pasta.
Shred the pecorino and mix it together with finely chopped mint leaves. Also add a grinding of pepper and a pinch of salt. Mix well.
Shape the filling into a 1 inch balls and spread them out evenly across a sheet of dough.
Use a brush to dampen the edges of the sheet of pasta with water.
Cover with another sheet of dough and lightly press the dough around the filling, trying not to form air bubbles. Press around the edges to seal the panadas.
Use a ridged pasta roller or a knife to cut out the panadas.
Fill a frying pan with oil and as soon as the oil is boiling hot, fry the panadas, a couple at a time, until golden on both sides.
When done, remove the panadas using a slotted spoon and place them on paper towels.
The dough is ready when it no longer sticks to your fingers.
Panadas can be served with flakes of Pecorino cheese and honey.
Sardinia is one of the regions of Italy with the most diverse and original cuisine. One of the traditional dishes of this beautiful island is the panada, fried dough filled with fish, meat or cheese. Although this is an ancient dish, it origins are uncertain. There are various theories about where the recipe was created and what the original filling was. According to some, panadas were originally filled with eel and were invented in Assemini, a small town located in southern Sardinia near a lake filled with eel. According to others, the original filling was made out of lamb or cheese, supporting the claim that the dish was created by the sheepherders of Oschiri. Regardless of their origin, panadas are a delicious dish typical of Sardinian cuisine.
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