Ingredients Durum-wheat flour, lard, saffron, and salt. For the meat filling, various meats, pork insaccati, artichokes, peas, vegetables; for the meatless filling, salt- and freshwater fish and crustaceans. A filling of eel or cheese is also typical.
How Made The flour is sifted with saffron onto a wooden board and kneaded for a long time with lard and salt. When the dough is firm and smooth, it is left to rest, then rolled out into a sheet, not too thin. A wheel-type pasta cutter is used to cut rectangles of variable size from the sheet. A spoonful of filling is placed on the edge of each rectangle, and then the rectangles are rolled to make short, sealed tubes. Traditionally, the tubes are fried in hot oil. Modern impanadas resemble small two-crust pies and are baked.
