PANADAS COMPOSITION • violada dough • filling VIOLADA DOUGH • durum wheat flour 1 kg • lard 200 g • water 370 g Add flour, lard, and warm salted water to the mixer and knead. Add just enough water to obtain a smooth and firm dough. After having kneaded for about twenty minutes, let the dough rest for about one hour. Then roll it out to a 3 mm thickness on a floured surface. Panadas have ancient origins. The name comes from the Latin word panem and it refers to foods wrapped up in bread, already known in Roman times and in Medieval Italy. Some other sources date them back to Nuragic times. Thanks to their long preservation times, they were definitely a meal for shepherds and fishermen. The oldest ones were made with eel or lamb. Today there are also vegetarian versions made with a filling of zucchini, eggplant, bell peppers, onions, garlic, parsley, salt and pepper or as a sweet version. By Lella Fenu - Sapori di Oschiri, Oschiri (Sassari) 40 TRADITION
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