Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catanese Paté with Ham and Mozzarella: A Timeless Sicilian Favourite
Dive into the delicious world of Catanese paté filled with ham and mozzarella – a beloved Sicilian classic perfect for any occasion!
📖 What is it
Dive into the delicious world of Catanese paté filled with ham and mozzarella – a beloved Sicilian classic perfect for any occasion!
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 500g semolina flour
- ✓ 700ml water
- ✓ 100g lard
- ✓ 50g caster sugar
- ✓ 30g salt
- ✓ half a sachet of dried yeast
- ✓ 200g cooked ham
- ✓ 200g block mozzarella, well drained
📊 Nutritional Information
Let the authentic aromas of Sicily whisk you away with these paté parcels stuffed with cooked ham and mozzarella, a cherished recipe from the culinary traditions of Catania and Messina. These golden, flaky triangles are ideal for a tasty treat while wandering the lively streets of the island, marrying the gentle sweetness of ham with the creamy richness of mozzarella to create a comforting and indulgent flavour experience, perfect all year round.
👨🍳 Preparation
- 1
Tip the flours into a large bowl and make a well in the centre, then sprinkle in the yeast.
- 2
Add a little water to dissolve the yeast, then pour in the remaining ingredients and knead for about ten minutes until you have a smooth, even dough.
- 3
Leave the dough to rest for ten minutes, then turn it out onto a floured surface and knead for another ten minutes until silky and uniform.
- 4
Place the dough in a floured bowl, cover, and leave to rise in a warm spot for around two hours, or until doubled in size.
- 5
Roll the lard between two sheets of baking paper until very thin, then chill in the fridge for half an hour.
- 6
Roll out the dough into a rectangle, place the chilled lard in the centre, and fold the dough over like a wallet. Repeat this folding process twice more, then chill for another half hour.
- 7
Roll the dough out into rectangles measuring roughly 30 by 55 cm, then cut into squares.
- 8
Fill each square with diced cooked ham and mozzarella, then fold into triangles.
- 9
Cover with cling film and leave to prove for an hour.
- 10
Brush the tops with a mix of egg yolk and milk, then press the edges with a fork to seal.
- 11
Bake in a fan oven at 180°C for about 15 minutes. Allow to cool for a couple of minutes before serving.
💡 Tips and Variations
- •
For a meat-free option, swap the ham for a medley of grilled vegetables like aubergines, courgettes, and peppers, adding a splash of tomato sauce for a richer flavour.
- •
Using a high-quality or homemade puff pastry will give you an even crispier, more irresistible finish.
- •
The star of this recipe is the cooked ham, which lends a lovely savoury softness to the filling.
- •
For a lighter take, try using reduced-fat mozzarella and cut back on the ham, while still keeping the dish’s character intact.
- •
When preparing the filling, gently cube the mozzarella and mix it with finely chopped ham, taking care not to mash the ingredients to preserve that lovely stringy texture.
- •
A pinch of nutmeg or black pepper in the filling can really lift the flavours without overpowering the main ingredients.
- •
For a vegan twist, replace the mozzarella with a cashew-based vegan cheese and the ham with sautéed mushrooms for a tasty, plant-based alternative.
- •
Remember, the key to success is slow, even baking, which ensures the pastry turns golden and crisp without burning.
📦 Storage
- • Store the paté in an airtight container in the fridge, where they’ll keep fresh and flavoursome for up to two days.
- • For longer storage, freeze the cooked paté individually wrapped in cling film, allowing you to enjoy them for up to a month.
- • To reheat, preheat the oven to 160°C and warm the paté for about 10 minutes to restore their crispness and gooey mozzarella.
🍷 Pairing
To complement these ham and mozzarella paté, try a Cerasuolo di Vittoria – a Sicilian red wine with balanced structure and fruity notes that enhance every bite. Alternatively, a young Nero d'Avola offers a similarly delightful pairing. If you fancy something from the mainland, a Tuscan Chianti Classico pairs beautifully with the rich filling.
Making these paté with ham and mozzarella is like bringing a little slice of Sicily into your kitchen, full of authentic flavours and heartfelt tradition. I warmly encourage you to give this recipe a go and share the delicious results with your loved ones – after all, good food is best enjoyed together. Don’t forget to spread the joy by sharing this little Sicilian treasure with friends and family!
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