Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Zucchini and Cherry Tomato Fagottini: A Delicious Slice of Sicilian Tradition
Discover these delightful Sicilian zucchini and cherry tomato fagottini, perfect for any friendly gathering or casual feast.
📖 What is it
Discover these delightful Sicilian zucchini and cherry tomato fagottini, perfect for any friendly gathering or casual feast.
🛒 Ingredients
- ✓ 350 g plain flour
- ✓ 150 g semolina flour
- ✓ 250 ml water
- ✓ 10 g fresh yeast
- ✓ 30 g caster sugar
- ✓ Salt, to taste
- ✓ 50 g lard
- ✓ 150 g butter
- ✓ 2 courgettes
- ✓ 200 g Pachino cherry tomatoes
- ✓ 150 g tuma cheese
- ✓ Extra virgin olive oil, as needed
- ✓ Freshly ground black pepper, to taste
📊 Nutritional Information
Immerse yourself in the vibrant colours and aromas of Sicily with these charming fagottini filled with tender courgettes and sweet cherry tomatoes. Crispy on the outside and soft within, they make a wonderful treat for a leisurely stroll or a lovely addition to any buffet. Rooted in the culinary traditions of Catania and Messina, this recipe celebrates the freshness of spring ingredients, offering a taste that feels both homely and festive.
👨🍳 Preparation
- 1
Begin by mixing the two flours with the yeast and sugar, then gradually add the water and knead to form a dough.
- 2
Incorporate the lard and salt, continuing to knead until the dough is smooth and elastic. Leave it to prove for about 2 hours.
- 3
Shape the butter into a rectangle between two sheets of baking paper and chill it in the fridge.
- 4
Roll out the dough and place the chilled butter in the centre, folding the dough over like a wallet. Chill again for 30 minutes.
- 5
Roll the dough out into a rectangle and cut into even squares. Gently sauté the courgettes and cherry tomatoes in a pan.
- 6
Place a spoonful of courgettes, tomatoes, and tuma cheese in the centre of each square, then fold into triangles. Allow to prove for another hour.
- 7
Brush the fagottini with a mix of egg yolk and milk, then bake at 180°C for 15 minutes. Let them cool slightly before serving.
💡 Tips and Variations
- •
For an extra burst of fragrance, tuck in a few fresh basil leaves into the filling before sealing the fagottini.
- •
Swap the tuma for mozzarella or provola if you prefer a creamier, milder flavour.
- •
For a lighter twist, try using wholemeal puff pastry or filo pastry to cut down on the fat.
- •
To enhance the savoury depth, add a pinch of grated Parmesan to the filling.
- •
For a vegan version, replace the tuma with a cashew-based cheese or smoked tofu.
- •
The key to this dish is gently cooking the courgettes so they release their natural sweetness without becoming mushy.
📦 Storage
- • Store the fagottini in an airtight container in the fridge for up to two days to keep them fresh and crisp.
- • For longer storage, freeze the cooked fagottini individually wrapped in cling film, allowing you to enjoy them up to a month later.
- • Reheat in a preheated oven at 160°C for about 10 minutes to restore their original crispness before serving.
🍷 Pairing
These fagottini pair beautifully with a Sicilian white wine such as Grillo Contea di Sclafani, whose fresh, citrusy notes complement the delicate vegetables. Alternatively, an Inzolia from Trapani offers floral aromas and a pleasant savouriness. If you fancy something from further afield, a Ligurian Vermentino or a Friulian Sauvignon Blanc are excellent choices to balance the dish.
Making these zucchini and cherry tomato fagottini is like bringing a little piece of Sicily into your kitchen, full of tradition and authentic flavours. I warmly encourage you to give this recipe a go — it’s sure to win over both you and your loved ones. Don’t forget to share your cooking adventures and the delicious results with friends and family; after all, food tastes best when enjoyed together.
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