Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cipolline Catanesi: A Taste of Sicilian Tradition
Discover the charm of Cipolline Catanesi, a classic Sicilian dish bursting with rich, comforting flavours. Follow our traditional recipe and savour every bite!
📖 What is it
Discover the charm of Cipolline Catanesi, a classic Sicilian dish bursting with rich, comforting flavours. Follow our traditional recipe and savour every bite!
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 500 g semolina flour
- ✓ 700 ml water
- ✓ 100 g lard
- ✓ 50 g caster sugar
- ✓ 30 g salt
- ✓ half a sachet of dried yeast
- ✓ 300 g onions
- ✓ 150 g cooked ham
- ✓ 150 g tuma cheese
- ✓ 2 tablespoons tomato purée
- ✓ 1 egg
- ✓ half a glass of milk
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Cipolline Catanesi are a little gem from Sicilian cuisine, perfectly balancing the natural sweetness and deep flavour of gently stewed onions. Picture yourself wandering the streets of Catania, where the inviting aroma of this traditional dish beckons you to pause for a delicious treat — perfect for a hearty breakfast or a quick, flavour-packed lunch.
👨🍳 Preparation
- 1
Begin by mixing the flours in a large bowl. Stir in the dried yeast with a splash of water to dissolve it. Add the remaining ingredients and knead for about ten minutes until you have a smooth, elastic dough.
- 2
Let the dough rest for ten minutes, then turn it out onto a floured surface and knead for another ten minutes until silky. Place it in a warm spot to prove for around two hours, until doubled in size.
- 3
Peel and slice the onions, then gently fry them in extra virgin olive oil. Add the tomato purée, season with salt and freshly ground black pepper, and let them cook over a medium heat for about twenty minutes until soft and fragrant.
- 4
Roll out the dough and cut it into six squares. Spoon the onion mixture, tuma cheese, and cooked ham into the centre of each square. Bring the corners together to seal each parcel.
- 5
Whisk the egg with the milk and brush this over the parcels. Line a baking tray with parchment paper, arrange the parcels on it, and bake at 200°C for 30 minutes, brushing with more egg wash halfway through baking.
💡 Tips and Variations
- •
For a gentler flavour, swap the tuma cheese for fresh mozzarella to keep the filling soft and creamy.
- •
Add a pinch of oregano to the onions as they cook to enhance the aroma with a lovely herbal note.
- •
To deepen the flavour, try using aged Sicilian cheeses like pecorino for a more robust twist.
- •
For a lighter vegetarian option, omit the cheese and enrich the filling with fresh herbs such as parsley and basil.
- •
The key to a truly tasty filling is to cook the onions slowly over low heat, allowing their natural sweetness to develop fully.
📦 Storage
- • Store the cipolline in an airtight container in the fridge, where they’ll keep fresh for up to two days.
- • Reheat gently in a low oven to preserve their texture and flavour before serving again.
- • Avoid freezing this dish, as it can affect the softness and quality of the stewed onions.
🍷 Pairing
To complement Cipolline Catanesi perfectly, opt for a Cerasuolo di Vittoria — a fruity, harmonious Sicilian red that lifts every mouthful. Alternatively, a young Nero d'Avola or a light Frappato offers delightful contrasts. If you fancy something beyond Sicily, a classic Chianti or a delicate Pinot Noir are excellent choices.
Making Cipolline Catanesi is like inviting a slice of authentic Sicilian heritage into your kitchen, bringing a warm, comforting flavour to your table. I warmly encourage you to give this recipe a go and share the joy of this simple yet storied dish with your loved ones. It’s a wonderful way to celebrate good food and great company — do let me know how you get on!
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