Panadas are a typical dish from a very small town called Assemini, only 15 km from Cagliari. They are very delicious meat and vegetable pies, the traditional and truly Sardinian version has eel as a filling and is very, very good. Meat Panada Serves 4 For the pastry:  300 gr /  10 ½ oz plain flour 20 gr/ ¾ oz lard at room temperature Salty warm water Meat filling: 300 gr/ 101/2 oz beef, pork or lamb chopped; 300 gr/ 10 ½ oz potatoes, artichokes or peas; Salt, pepper, sundried tomatoes, parsley, garlic; 2 tablespoons of olive oil (more…)

 

  Chestnut and bean minestrone Here is the easiest  possible recipe, a  comforting and warm dish that is perfect  for the winter.  If one prefers, the beans can be replaced with  barley. This minestrone originally comes from the inner and mountainous areas of Sardinia as it  once  constituted  a very nourishing and fundamental dish for populations in the hidden and remote mountain areas, like for example, Bitti or Gavoi. Served hot with roasted bread, it’s  a simple but very  tasty meal. Serves 4 250 grams/ 9 oz  dried beans 500 grams/ 18 oz  of chestnuts (if dried 250 and they need to soak like the beans) 150 grams / 5 oz  of fresh lard An onion, a carrot, 2 cloves of garlic and 2 sun dried tomatoes all chopped Parsley 2 bay leaves Olive oil and salt (more…)