Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Christmas Pastizzu with Eels: A Sicilian Festive Classic
Discover how to make Christmas Pastizzu with eels, a beloved Sicilian Christmas Eve dish bursting with flavour and tradition.
📖 What is it
Discover how to make Christmas Pastizzu with eels, a beloved Sicilian Christmas Eve dish bursting with flavour and tradition.
🛒 Ingredients
- ✓ 600g dough for flatbreads
- ✓ 1kg cleaned eels, cut into pieces
- ✓ 1 onion
- ✓ 200g peeled tomatoes
- ✓ A small bunch of parsley
- ✓ 1 clove of garlic
- ✓ Half a glass of white wine
- ✓ Extra virgin olive oil
- ✓ Salt to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
Step into the heart of Sicilian festive magic with this eel pastizzu, a dish steeped in history and authentic flavours that beautifully captures the culinary heritage of Christmas Eve in Sicily.
👨🍳 Preparation
- 1
Thoroughly wash the eels and pat them dry with kitchen paper.
- 2
Finely chop the onion and gently soften it in a pan with four tablespoons of extra virgin olive oil and the garlic clove (which you’ll remove later).
- 3
Add the eel pieces and let them infuse their flavour for 5 minutes, then splash in the white wine and allow it to evaporate.
- 4
Stir in the chopped peeled tomatoes, finely chopped parsley, half a glass of water, salt, and freshly ground black pepper. Simmer over a medium heat for 10 minutes.
- 5
Once cooked, remove the eels, discard the skin and bones, then finely chop the flesh and add it back to the strained sauce, letting it reduce for another 5 minutes.
- 6
Divide the flatbread dough into two portions and roll each out into thin sheets.
- 7
Lay one sheet on a baking tray lined with baking parchment, covering the base and sides, then spread the eel filling evenly over it before topping with the second sheet.
- 8
Seal the edges well and brush the surface with a mixture of equal parts water and olive oil.
- 9
Bake in a preheated oven at 220°C for about 45 minutes, until the top is golden and crisp.
- 10
Allow to rest for a few minutes covered loosely with foil, then serve the Christmas pastizzu with eels warm, accompanied by a good glass of white wine.
💡 Tips and Variations
- •
To make the filling firmer, try adding a little toasted breadcrumbs to soak up any excess moisture.
- •
For a gentler flavour, swap some of the eels for fresh prawns, creating a lovely balance of seafood tastes.
- •
If you enjoy a bit of heat, a pinch of chilli flakes can add a lively kick to the dish.
- •
Using a terracotta baking dish helps ensure even cooking and enhances the crispness of the pastry.
- •
For a vegetarian twist, replace the eels with sautéed porcini mushrooms to keep the filling rich and satisfying.
- •
To boost umami, add a pinch of nutritional yeast or a teaspoon of soy sauce to the filling.
- •
For a gluten-free version, opt for dough made from alternative flours such as rice or maize.
- •
Remember, the secret to this dish lies in slow cooking and choosing fresh, quality ingredients.
📦 Storage
- • Store the pastizzu in the fridge, well covered with cling film, to keep its flavour and moisture intact for up to 2-3 days.
- • Reheat gently in the oven at a moderate temperature for a few minutes to restore the pastry’s crispness before serving again.
- • Avoid leaving it out at room temperature for more than a couple of hours to maintain freshness and food safety.
🍷 Pairing
Pair this Christmas pastizzu with eels with a Sicilian white wine such as Grillo or Catarratto, which beautifully balance the dish’s rich, savoury notes. Alternatively, an Etna Bianco offers a fresh, mineral edge. If you prefer wines from other regions, a Ligurian Vermentino or a Friulian Sauvignon Blanc are excellent choices.
Making this Christmas pastizzu with eels is like inviting a piece of Sicily into your home, blending bold flavours with cherished traditions. I warmly encourage you to give it a go — it’s a wonderful way to bring family and friends together around the table, sharing in the joy of a dish that truly feels like a festive celebration.
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