Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Catania-Style Stuffed Onion Pastries
Soft, golden Sicilian pastries filled with sweet stewed onions, melting cheese and ham - a beloved Catania street-food classic.
🛒 Ingredients
- ✓ 500 g strong white flour
- ✓ 500 g semolina flour
- ✓ 700 g water
- ✓ 100 g lard
- ✓ 50 g caster sugar
- ✓ 30 g fine sea salt
- ✓ Half a sachet of dried yeast
- ✓ 300 g onions
- ✓ 150 g cooked ham
- ✓ 150 g tuma cheese (or similar mild melting cheese)
- ✓ 2 tablespoons tomato sauce
- ✓ 1 egg
- ✓ Half a glass of milk
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
These cipolline catanesi are one of Catania’s most irresistible culinary icons - little parcels of soft, enriched dough wrapped lovingly around a filling of sweet stewed onions, tender ham and creamy tuma cheese. Bite into one and you’re immediately transported to the lively streets of the city, where the aroma of sizzling rosticceria wafts from every corner.
This recipe, shared by Pina Romano, brings a touch of that bustling Sicilian warmth into your own kitchen. Whether enjoyed as a hearty breakfast, a quick lunch or a comforting snack, these pastries offer everything that makes Catania’s street food so beloved: richness, simplicity and that unmistakable Mediterranean soul.
👨🍳 Preparation
- 1
To make the dough, place the flours in a large bowl, add the yeast and dissolve it with a little water. Add the remaining ingredients and knead for about 10 minutes until smooth.
- 2
Let the dough rest for 10 minutes, then knead again on a work surface for another 10 minutes until elastic. Leave to rise in a warm place for about 2 hours.
- 3
Peel and slice the onions. Sauté them in a pan with olive oil, then add the tomato sauce, salt and pepper. Cook over medium heat for about 20 minutes.
- 4
Roll out the dough and cut it into six squares. Place onions, tuma and ham in the centre of each. Bring the corners together to seal the parcels.
- 5
Beat the egg with the milk and brush over the pastries. Line a baking tray with parchment, arrange the parcels on top and bake at 200°C for 30 minutes, brushing again halfway through.
💡 Tips and Variations
For a milder flavour you can replace tuma with mozzarella. A sprinkle of oregano in the onion mixture gives a lovely aromatic lift.
📦 Storage
- • Store in an airtight container in the fridge for up to 2 days.
- • Reheat gently in the oven before serving.
- • Avoid freezing to maintain the best texture.
🍷 Pairing
Enjoy these warm pastries with a glass of Cerasuolo di Vittoria - its bright, fruit-forward notes complement the sweetness of the onions beautifully.
Thank you for trying this traditional recipe for cipolline catanesi. We’re sure their soft dough and savoury filling will win you over. Do let us know how yours turned out!
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