Panada di Anguille — Sardinian Eel Pie from Assemini

⏱ 135 min · Serves 6

A rustic Sardinian showstopper: a sturdy semolina and lard pastry drum packed with eel, potatoes, sun-dried tomatoes and garlic, sealed with a pinched crown and baked slow so the fish juices soak into the crust. Earthy, garlicky and surprisingly easy once you stop fearing the eel.

Per serving: 720 kcal · 34.0g protein · 68.0g carbs · 34.0g fat

Ingredients

• 500 g semolina flour (semola rimacinata)
• 150 g plain flour
• 120 g lard (or 110 ml olive oil)
• 1 tsp fine salt
• 280 ml warm water, approx.
• 800 g eel, skinned and cut into 4 cm chunks (ask your fishmonger to clean it)
• 500 g waxy potatoes, peeled and sliced 4 mm thick
• 60 g sun-dried tomatoes, roughly chopped
• 4 garlic cloves, finely chopped
• 1 small bunch flat-leaf parsley, chopped
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• pinch of dried chilli flakes (optional)
• 1 egg yolk beaten with 1 tsp water, to glaze (optional)

Method

1. Mix both flours with the salt in a large bowl. Rub in the lard, then add warm water gradually and knead 8–10 minutes to a firm, smooth, non-sticky dough. Wrap and rest 30 minutes at room temperature.
2. Rinse the eel chunks and pat very dry. Toss in a bowl with the garlic, parsley, sun-dried tomatoes, olive oil, salt, pepper and chilli. Leave to sit while you roll the pastry.
3. Heat the oven to 180°C fan / 200°C conventional. Lightly oil a 22 cm springform or deep cake tin.
4. Cut off one third of the dough for the lid. Roll the larger piece to a 5 mm round and line the tin, pressing the pastry up the sides to form a straight-sided drum about 7 cm tall. Trim neatly.
5. Layer half the potato slices in the base, seasoning lightly. Pack in the eel with all its marinade, then cover with the remaining potatoes and season again.
6. Roll the reserved dough into a lid, lay it over the filling, then fold the side walls inwards over the lid and pinch all the way round into a rope-like crimped crown. Cut a small hole in the centre for steam. Brush with egg yolk if you want a glossy top.
7. Bake 70–80 minutes, until the crust is deep golden and firm and a skewer slides easily through a potato. If it colours too fast, tent loosely with foil after 45 minutes.
8. Rest 15 minutes, then release the tin and cut into wedges. Serve warm with a sharp Vermentino and a bitter leaf salad.