Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cuḍḍuruni di Lentini with Onions: Siracusa’s Rustic Focaccia with a Sweet and Savoury Heart
Delve into the delights of Cuḍḍuruni di Lentini with onions — a traditional Sicilian focaccia bursting with rustic flavour, a true taste of Siracusa’s culinary heritage.
🛒 Ingredients
▸ For the dough
- ✓ 350 g semolina flour
- ✓ 15 g fresh yeast
- ✓ 2 teaspoons sugar
- ✓ Water, as needed
- ✓ Salt, as needed
- ✓ Extra-virgin olive oil, as needed
▸ For the filling
- ✓ 800 g red onions
- ✓ 500 ml tomato sauce
- ✓ Capers, as needed
- ✓ 150 g primo sale cheese
- ✓ Extra-virgin olive oil, as needed
- ✓ Salt, as needed
📊 Nutritional Information
If you’re after a focaccia that captures the very essence of Sicilian tradition, look no further than Cuḍḍuruni di Lentini with onions. This regional specialty from Siracusa boasts a crisp, golden crust concealing a soft interior lavished with sweet, slow-cooked onions, rich tomato sauce, briny capers, and mild primo sale cheese. It’s simply perfect for a hearty supper or a comforting family lunch infused with the scents of Sicily.
👨🍳 Preparation
- 1
Sift the semolina onto a clean work surface, then stir in the caster sugar and crumble the fresh yeast over it.
- 2
Gradually add water, mixing as you go, and incorporate the olive oil and salt until you have a smooth, firm dough.
- 3
Cover with a clean cloth and leave it to rise in a warm spot for at least an hour.
- 4
Meanwhile, prepare the filling: gently stew the sliced onions in a splash of water until soft, then add olive oil and tomato passata.
- 5
Simmer gently until the sauce has thickened, season with salt, and allow to cool.
- 6
Once the dough has risen, roll it out into a thin, round sheet.
- 7
Spread the onions, slices of primo sale cheese, and capers over half of the dough.
- 8
Fold the other half over to cover the filling and pinch the edges together firmly, forming a neat corded seal.
- 9
Brush the top with extra virgin olive oil and leave to rest for 10 minutes.
- 10
Bake in a preheated oven at 200°C for about 20 minutes, until beautifully golden.
- 11
Remove from the oven, let it cool slightly, then serve your Cuḍḍuruni di Lentini with onions alongside a generous glass of red wine.
💡 Tips and Variations
For an extra punch, try adding black olives or anchovies to the filling. To lighten it up, swap some of the onions for sweet leeks. If you want to be truly traditional, bake it on a pizza stone or a ceramic baking stone to achieve that authentic crispness.
📦 Storage
- • Keep the cuḍḍuruni covered at room temperature for up to 1 day.
- • Store in the fridge for up to 3 days wrapped in cling film or baking parchment.
- • Reheat in the oven or on a griddle to refresh its crispness before serving.
- • It also freezes well cooked — simply defrost and warm through as needed.
🍷 Pairing
Serve your cuḍḍuruni di Lentini with onions with a glass of Contea di Sclafani Syrah, a full-bodied Sicilian red that beautifully enhances the sweetness of the onions and the saltiness of the cheese.
Give this soulful Sicilian focaccia a go; it’s a rewarding bake that brings a genuine taste of South Italy to your table. Whether you’re sharing it with loved ones or enjoying a cosy night in, Cuḍḍuruni di Lentini offers a comforting blend of rustic flavours and melting textures that are sure to win hearts. Do try it soon and don’t forget to pass the recipe on — it’s one that deserves to be savoured and shared!
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