Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Impanata di Baccalà: The Crown Jewel of Siracusan Festivities
Discover the traditional Sicilian savoury pie filled with salted cod, cauliflower, and potatoes—a true festive favourite from Sicily’s eastern shores.
📖 What is it
Discover the traditional Sicilian savoury pie filled with salted cod, cauliflower, and potatoes—a true festive favourite from Sicily’s eastern shores.
🛒 Ingredients
- ✓ 600 g Sicilian focaccia dough
- ✓ 1 kg desalted salted cod
- ✓ 4 medium potatoes
- ✓ 1 cauliflower
- ✓ 1 white onion
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Step into the heart of Sicilian Christmas celebrations with this impanata di baccalà, a golden focaccia brimming with tender salted cod, cauliflower, and potatoes. This delightful combination of sea and earth flavours tells a story of cherished family traditions and warm gatherings.
👨🍳 Preparation
- 1
Prepare the focaccia dough following your basic recipe and leave it to prove until doubled in size.
- 2
Poach the salted cod in unsalted water for about 10 minutes, then remove skin and bones before flaking it into pieces.
- 3
Wash the cauliflower, break it into florets, and boil in salted water for 10 minutes; drain and sauté with olive oil, finely chopped onion, and black pepper.
- 4
Peel the potatoes, slice them thinly, and blanch for a few minutes.
- 5
Divide the dough into two portions, roll each out into discs, and place the first on a greased baking tray.
- 6
Layer the filling by alternating salted cod, cauliflower, and potatoes until all ingredients are used up.
- 7
Cover with the second dough disc and seal the edges well.
- 8
Brush the surface with a mix of water and olive oil, then leave to rest in a warm spot for an hour.
- 9
Bake in a preheated static oven at 220°C for 45 minutes, until beautifully golden and crisp.
- 10
Remove from the oven, let it rest for 10 minutes, and serve warm.
💡 Tips and Variations
- •
To enhance the flavour, try adding a pinch of fresh oregano or a handful of pitted black olives to the filling.
- •
For a lighter twist, swap some of the salted cod for fresh cod fillet, while keeping the dish’s character intact.
- •
Use a non-stick baking tray for even cooking and to help lift the impanata without it breaking.
- •
For extra crunch, stir in a tablespoon of toasted breadcrumbs into the filling.
- •
The secret to this recipe lies in slow, gentle cooking, allowing the flavours to meld beautifully.
📦 Storage
- • Store the impanata in the fridge, covered with cling film, and enjoy within three days to keep it fresh and flavoursome.
- • Reheat in the oven at 180°C for about 10 minutes to restore its crispness before serving again.
- • You can freeze the cooked impanata; simply warm it straight from the freezer for the best results.
- • It tastes even better the next day, especially if left at room temperature for a few hours before serving.
🍷 Pairing
Pair this Sicilian classic with a Menfi Grecanico, a fresh and fruity white wine that beautifully balances the salted cod’s savoury notes. Alternatively, a Sicilian Grillo or a Ligurian Vermentino offers delightful aromatic nuances.
Making this impanata di baccalà is like inviting a slice of authentic Sicily into your kitchen—a celebration of rich traditions and vibrant flavours. Bring it to your table to share with loved ones, creating memorable moments filled with warmth and deliciousness. Do give it a go and spread the joy by sharing this recipe—keeping the spirit of Sicilian cooking alive and well in your home.
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