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    September 12

    Panada d'Agnello e Maiale

    Preparazione:

    Tagliate a pezzettini le carni, farle rosolare in poco olio, quindi scolarle. Impastare la farina con lo strutto e un pizzico di sale, aiutandosi se necessario con poco acqua tiepida. Stendete la pasta con un mattarello e con due terzi della sfoglia foderare una teglia rotonda di 25/30 cm di diametro. Sistemarvi le carni e cospargerle di aglio, prezzemolo e pomodori finementi tritati. Irrorare leggermente di olio, salare, pepare, chiudere con la restante sfoglia e sigillarne i bordi. Mettere in forno ben caldo e cuocere per 90 minuti. Si può usare anche carne di capretto e aggiungere a piacere, carciofi e piselli crudi, pezzetti di prosciutto e/o erbe aromatiche.-

    Ingredienti:
    Per 6/8 persone:Polpa di agnello 500g., polpa di maiale 200g., pomodoro secco 4/5 300g. di farina, strutto 50g., aglio, prezzemolo, olio, sale e pepe.
    panada, agnello, maiale, torte salate, torte

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