Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catanese Rice Paté: The Rustic Oven-Baked Delight from Sicily’s Street Food Scene
Discover the Catanese rice paté, a golden baked treat filled with rice, rich ragù, and creamy tuma cheese – a true star of Sicilian street food!
📖 What is it
Discover the Catanese rice paté, a golden baked treat filled with rice, rich ragù, and creamy tuma cheese – a true star of Sicilian street food!
🛒 Ingredients
- ✓ 300 g Sicilian-style minced meat and pea ragù
- ✓ 50 g béchamel sauce
- ✓ 200 g parboiled rice
- ✓ 200 g tuma cheese
- ✓ 100 g sliced cooked ham
- ✓ 1 sheet of puff pastry
- ✓ 1 egg
- ✓ 3 tablespoons milk
📊 Nutritional Information
Step into the heart of eastern Sicily with this Catanese rice paté – a crisp, golden pastry with a soft, comforting centre that tells tales of tradition and togetherness. The harmonious blend of flavoursome rice, hearty ragù, and delicate tuma cheese brings a taste of home, perfect for festive gatherings or relaxed evenings with friends and family.
👨🍳 Preparation
- 1
Cook the rice until just tender, then drain and transfer to a bowl.
- 2
Stir in the ragù and béchamel sauce, mixing thoroughly. Allow the mixture to cool completely.
- 3
Roll out the puff pastry and lay the slices of cooked ham in the centre.
- 4
Spread half of the rice mixture over the ham, scatter the tuma cheese cut into cubes, then top with the remaining rice to form a layer about 4 cm thick.
- 5
Roll the pastry into a cylinder, sealing the edges well. Pop it into the freezer for about an hour to firm up.
- 6
Slice the cylinder into pieces roughly 3 cm thick and arrange them on a baking tray lined with parchment paper.
- 7
Beat the egg with the milk and brush this over the tops of the rice patés.
- 8
Bake in a preheated oven at 200°C for around 20 minutes, until beautifully golden.
- 9
Let them cool slightly before serving these crisp and comforting Catanese rice patés.
💡 Tips and Variations
- •
For a richer flavour, swap the tuma for mozzarella or smoked provola, which add a lovely depth to the filling.
- •
Sprinkle some sesame seeds on top before baking for an extra crunch and a toasty aroma.
- •
Add fried aubergine cubes to the filling for a delightful contrast in texture and a more Mediterranean twist.
- •
If you prefer a lighter version, reduce the cheese and use a leaner ragù while still keeping that authentic taste.
- •
To boost the umami, stir in a spoonful of tomato paste into the ragù or a few drops of soy sauce for an unexpected but harmonious flavour.
📦 Storage
- • Store the rice patés in the fridge, covered with cling film, and enjoy within two days to keep them fresh and crisp.
- • Reheat in the oven at 180°C for about 10 minutes before serving to revive that golden crust and gooey centre.
- • You can freeze them cooked, wrapped individually, and warm them straight from the freezer for a quick and tasty treat.
- • Avoid leaving them out at room temperature for too long, as the pastry may lose its crispness and become soggy.
🍷 Pairing
The Catanese rice paté pairs beautifully with a glass of Cerasuolo di Vittoria, a Sicilian red wine bursting with floral notes and balanced body that complements the rich filling. Alternatively, try a young, fresh, and fruity Nero d’Avola or a classic Chianti for a more traditional Italian match.
Making this Catanese rice paté is like inviting a slice of Sicily into your kitchen – full of authentic flavours and heartwarming tradition. It’s a golden, savoury treat that’s perfect for sharing joyful moments with your nearest and dearest. Do give it a go, and don’t forget to spread the love by sharing this delicious experience with friends and family!
Rate this recipe
Click or tap the stars to rate