Panada sarda tradizionale di agnello e patate

sardines

🥗Healthier: mackerel

💰Cheaper: canned tuna

Canned tuna is often less expensive and widely available.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: parmesan

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

Prepare the dough by mixing flour, water, salt, and olive oil until smooth.

Knead the dough for about 10 minutes until elastic and let it rest for 30 minutes.

Peel and slice the potatoes thinly, then sauté them with chopped onion until soft.

Add cleaned sardines, chopped parsley, salt, and black pepper to the potato mixture and stir well.

Preheat the oven to 375°F (190°C).

Roll out the dough on a floured surface to about 1/8 inch thick.

Cut the dough into circles large enough to fill a baking dish.

Place a layer of the potato and sardine mixture in the center of each dough circle.

Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Place the filled panadas on a baking sheet lined with parchment paper.

Brush the tops with olive oil and sprinkle with bay leaves and lemon zest.

Bake for 30-35 minutes until golden brown.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens