Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cuḍḍuruni di Lentini with Tender Broccoletti: A Rustic Sicilian Focaccia
Discover the Cuḍḍuruni di Lentini with broccoletti — a crisp, fragrant Sicilian focaccia filled with seasonal greens and creamy cheese, a true emblem of rustic countryside cooking.
📖 What is it
Discover the Cuḍḍuruni di Lentini with broccoletti — a crisp, fragrant Sicilian focaccia filled with seasonal greens and creamy cheese, a true emblem of rustic countryside cooking.
🛒 Ingredients
▸ For the dough
- ✓ 350g semolina flour
- ✓ 15g fresh yeast
- ✓ 2 teaspoons caster sugar
- ✓ water, as needed
- ✓ extra virgin olive oil
- ✓ salt
▸ For the filling
- ✓ 500g tender broccoletti (a Sicilian green similar to sprouting broccoli)
- ✓ Sicilian tomato purée
- ✓ 150g primo sale cheese
- ✓ 2 spring onions
- ✓ a handful of pitted black olives
- ✓ extra virgin olive oil
- ✓ freshly ground black pepper
- ✓ salt
📊 Nutritional Information
Dive into the authentic flavours of Sicily with this Cuḍḍuruni di Lentini featuring tender broccoletti. This hearty, rustic focaccia tells a story of tradition and family warmth. The rich aroma of extra virgin olive oil mingles beautifully with fresh seasonal vegetables and melting cheese, whisking you straight to the heart of eastern Sicily.
👨🍳 Preparation
- 1
Begin by mixing the flour, sugar, yeast and water little by little until you achieve a soft, smooth dough.
- 2
Add the olive oil and salt, knead again, then cover and leave to rise for about an hour.
- 3
Blanch the broccoletti briefly, then set aside to cool.
- 4
Roll out the dough into a thin circular sheet and spread the tomato purée over half of it.
- 5
Layer on the broccoletti, slices of primo sale cheese, spring onions, and chopped olives.
- 6
Season with black pepper and a drizzle of olive oil, then fold the dough over to form a half-moon shape, sealing the edges well.
- 7
Prick the surface with a fork, brush with olive oil, and let it rest for 10 minutes.
- 8
Bake in a preheated oven at 200°C for about 20 minutes, until golden and crisp.
💡 Tips and Variations
- •
For a milder flavour, swap the broccoletti for chard or fresh spinach.
- •
If you enjoy stronger tastes, add a few anchovy fillets for an extra savoury kick.
- •
Cuḍḍuruni is just as delicious cold the next day — perfect for a picnic or packed lunch.
- •
Use a non-stick baking tray or line with baking parchment to prevent sticking and ensure even cooking.
- •
To boost the umami, sprinkle some grated pecorino cheese on top before baking.
- •
For a vegan version, replace the cheese with a cashew or almond-based alternative.
- •
The secret to this dish is slow baking at a moderate temperature, which develops deep flavours and a satisfyingly crisp crust.
📦 Storage
- • Keep the cuḍḍuruni at room temperature, covered with a clean tea towel, for up to 24 hours.
- • To reheat, warm it in a preheated oven at 160°C for around 5 minutes to restore its crispness.
- • You can freeze the cooked focaccia for up to two months; simply thaw naturally at room temperature before enjoying.
🍷 Pairing
Pair the Cuḍḍuruni di Lentini with a Sicilian red like Nero d’Avola, whose soft tannins and fruity notes complement the savoury filling beautifully. Alternatively, a light, fresh Frappato offers a lovely balance to the rustic flavours. If you prefer something from elsewhere, a Tuscan Chianti Classico brings a pleasant structure and acidity that works wonderfully with this focaccia.
Making Cuḍḍuruni di Lentini with broccoletti is like inviting a slice of Sicily into your kitchen — full of honest flavours and cherished traditions. It’s a wonderful dish to share with loved ones, perhaps alongside a good glass of local wine. Do give it a go, and don’t forget to pass on this little taste of island magic to your friends and family!
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