Panada di Anguille — Sardinian Eel Pie from Oristano

⏱ 110 min · Serves 6

A rustic hand-raised pie from the marshes of Oristano: a sturdy semolina and lard crust hiding tender eel, potato, sun-dried tomato and plenty of garlic and parsley. The fish steams in its own juices, soaking the base with savoury richness. Cut it open at the table and let the steam rise.

Per serving: 706 kcal · 32.0g protein · 66.0g carbs · 34.0g fat

Ingredients

• 500 g fine semolina flour (semola rimacinata)
• 150 g plain flour
• 120 g lard (or 100 ml olive oil)
• 1 tsp fine salt
• 220-260 ml warm water
• 800 g eel, skinned, gutted and cut into 4 cm pieces (ask your fishmonger)
• 400 g waxy potatoes, peeled and sliced 3 mm thick
• 8 sun-dried tomatoes, roughly chopped
• 4 garlic cloves, finely chopped
• 1 large bunch flat-leaf parsley, chopped (about 30 g)
• 2 tbsp olive oil
• 1/2 tsp dried chilli flakes (optional)
• Salt and black pepper
• 1 egg, beaten, to glaze (optional)

Method

1. Mix the semolina, plain flour and salt in a bowl. Rub in the lard, then add warm water gradually and knead 8-10 minutes to a firm, smooth dough. Wrap and rest 30 minutes at room temperature.
2. Rinse the eel pieces well and pat very dry. Season generously with salt and pepper.
3. Toss the potato slices with the garlic, parsley, sun-dried tomatoes, olive oil, chilli, 1 tsp salt and plenty of pepper.
4. Heat the oven to 190C/170C fan. Line a baking tray with parchment.
5. Cut off one third of the dough for the lid. Roll the larger piece to a 5 mm round and lift it onto the tray, then push and pinch the sides up to form a straight-sided drum about 18 cm across and 7 cm tall (a loose-bottomed tin makes this easier).
6. Layer half the potato mixture in the base, then the eel pieces, then the remaining potatoes, pressing down gently.
7. Roll the reserved dough into a lid, lay it on, and crimp firmly with the wall of the case, folding the edge over and pinching a rope pattern. Cut a 2 cm steam hole in the centre.
8. Brush with beaten egg if you like a glossy top. Bake 70-80 minutes until deep golden and firm; the steam from the hole should smell sweet and garlicky.
9. Rest 15 minutes, then cut into wedges and serve warm with a plain tomato and onion salad.