Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cartocciate from Catania: Sicily’s Favourite Rustic Treat
Discover the delightful Cartocciate from Catania — soft, savoury pastries filled with fresh tomato, ham, and tuma cheese. Simply irresistible and bursting with authentic Sicilian charm!
📖 What is it
Discover the delightful Cartocciate from Catania — soft, savoury pastries filled with fresh tomato, ham, and tuma cheese. Simply irresistible and bursting with authentic Sicilian charm!
🛒 Ingredients
▸ For the dough
- ✓ 500g plain flour
- ✓ 500g durum wheat semolina
- ✓ 700ml lukewarm water
- ✓ 100g lard
- ✓ 50g caster sugar
- ✓ 30g salt
- ✓ half a sachet of dried yeast
▸ For the filling
- ✓ 300g tuma cheese, cut into cubes
- ✓ 300g fresh tomato pulp
- ✓ 250g sliced cooked ham
- ✓ pitted Sicilian black olives
- ✓ salt to taste
▸ For the finishing touch
- ✓ 1 egg
- ✓ half a glass of milk
📊 Nutritional Information
Step into the heart of Catania with these fluffy half-moon pastries, made from a light, yeasted dough and filled with juicy tomato, tender ham, and creamy tuma cheese. This traditional Sicilian dish captures the warmth of the city’s streets, where the freshly baked dough meets the sweet tang of tomato and the savoury depth of cheese, offering a taste that tells stories of celebration and togetherness.
👨🍳 Preparation
- 1
Begin by making the dough: place the flours in a large bowl, add the yeast and a little water to dissolve it.
- 2
Stir in the sugar, lard, and salt, then gradually pour in the remaining water.
- 3
Knead for about 10 minutes until you have a smooth, elastic dough.
- 4
Let it rest for 10 minutes, then knead again on a floured surface for another 10 minutes.
- 5
Cover and leave to rise in a warm spot for around 2 hours, or until doubled in size.
- 6
Divide the dough into 12-15 portions and roll each into discs about half a centimetre thick.
- 7
Spread a tablespoon of tomato pulp and a pinch of salt over each disc.
- 8
Add a slice of ham, a few cubes of tuma, and an olive.
- 9
Fold each disc into a half-moon shape and seal the edges well to keep the filling inside.
- 10
Place the cartocciate on a baking tray lined with parchment and let them rise for another 30 minutes.
- 11
Brush the tops with beaten egg mixed with milk.
- 12
Bake in a preheated oven at 190°C for 20-30 minutes until golden and puffed up.
- 13
Allow to cool slightly before serving these fragrant Catanian treats.
💡 Tips and Variations
- •
For a richer filling, try adding thin slices of sautéed aubergine or a sprinkle of wild Sicilian oregano for an extra aromatic note.
- •
Swap the tuma for buffalo mozzarella or smoked provola to give the filling a deeper, more intense flavour while keeping the traditional spirit.
- •
If you prefer a lighter option, leave out the ham and use a vegan cashew-based cheese alternative for a tasty, inclusive twist.
- •
To achieve an even softer dough, use high-quality Sicilian durum wheat flour and allow the dough to prove slowly for at least 12 hours in a warm place.
- •
A little sprinkle of nutritional yeast in the filling can boost the umami flavour without changing the original recipe.
- •
The secret to perfect cartocciate lies in the slow rise and the use of fresh, wholesome ingredients, making every bite a little journey into Sicilian heritage.
📦 Storage
- • Keep the cartocciate at room temperature for up to 12 hours, wrapped in a clean cloth to maintain their softness.
- • For longer storage, place them in a non-airtight container in the fridge and consume within 24 hours, warming them up before serving.
- • To freeze, wrap each cooked cartocciata individually in cling film; reheat in the oven at 180°C until piping hot and crisp again.
🍷 Pairing
Pair these cartocciate with a young, fruity red wine like Contea di Sclafani, whose fresh notes complement the soft pastry and robust filling beautifully. Alternatively, a light Nero d’Avola or Sicilian Frappato works wonderfully. If you’re after something beyond Sicily, a youthful Chianti or a delicate Pinot Noir would also be excellent choices.
Making cartocciate at home is a lovely way to bring a slice of authentic Catanian tradition to your table. With their pillowy dough and meltingly soft filling, they’re perfect for any occasion — whether a quick lunch or a cosy afternoon treat. Do give this recipe a go, and don’t forget to share the joy and flavours of Sicily with your loved ones. It’s the kind of dish that warms the heart and brings everyone together.
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