Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Broccoletti Impanata: The Queen of Siracusan Focaccia
Discover the authentic broccoletti impanata, a rustic and flavoursome focaccia that’s a true emblem of Siracusan tradition—perfect for festive gatherings or a leisurely picnic.
📖 What is it
Discover the authentic broccoletti impanata, a rustic and flavoursome focaccia that’s a true emblem of Siracusan tradition—perfect for festive gatherings or a leisurely picnic.
🛒 Ingredients
▸ For the dough
- ✓ 500 g Sicilian focaccia dough
▸ For the filling
- ✓ 1 kg tenderstem broccoli
- ✓ 250 g Sicilian fennel sausage
- ✓ 200 g caciocavallo cheese, diced
- ✓ extra virgin olive oil, as needed
- ✓ salt, to taste
- ✓ chilli flakes or black pepper, to taste
📊 Nutritional Information
Dive into the genuine flavours of Siracusa with this broccoletti impanata, a hearty focaccia steeped in tradition and warmth. The enticing aroma of fennel-infused sausage paired with the mellow richness of caciocavallo cheese will whisk you away to cosy Sicilian kitchens during winter celebrations, where every bite feels like a loving family embrace.
👨🍳 Preparation
- 1
Wash the tenderstem broccoli, break into florets and blanch in salted boiling water for 5–7 minutes. Drain and leave to cool slightly.
- 2
Remove the casing from the sausage, crumble it and mix with the broccoli, caciocavallo, and a pinch of chilli flakes.
- 3
Roll out the focaccia dough and divide it into two equal discs, about half a centimetre thick.
- 4
Grease a baking tray with extra virgin olive oil and lay down the first disc, pressing it gently to the edges.
- 5
Spread the filling evenly over the base, then cover with the second disc, sealing the edges well.
- 6
Brush the surface with a mixture of equal parts olive oil and water, then leave to rest for 30 minutes.
- 7
Bake in a preheated oven at 220°C for about 45 minutes, until golden and crisp.
- 8
Remove from the oven, let it cool slightly, and serve your broccoletti impanata while still warm and fragrant.
💡 Tips and Variations
- •
For an extra indulgent twist, add pitted black olives or a few anchovy fillets to the filling for a lovely salty kick.
- •
Try blending different Sicilian cheeses like caciocavallo with tuma for a richer, more complex flavour.
- •
If you prefer a lighter option, swap the sausage for grilled vegetables and use a lower-fat cheese.
- •
To boost the umami, sprinkle some toasted breadcrumbs into the filling for added crunch and depth.
- •
Bake the impanata in a terracotta dish to distribute heat evenly, keeping the focaccia soft inside and crisp outside.
- •
The secret to this recipe lies in a slow proving of the dough, which creates a soft, fragrant base that perfectly cradles the hearty filling.
📦 Storage
- • Keep the impanata covered with a clean tea towel at room temperature and enjoy within 24 hours to savour its freshness.
- • For longer storage, place it in an airtight container in the fridge and consume within 3 days, reheating before serving.
- • To freeze, wrap the cooked impanata tightly in cling film and pop it in the freezer. Reheat in the oven at 160°C for about 10 minutes when ready to enjoy.
🍷 Pairing
Pair this broccoletti impanata with a glass of Cerasuolo di Vittoria DOCG, a Sicilian red wine whose fruity aroma and smooth body beautifully complement the sausage’s savouriness and the creamy caciocavallo. Alternatively, a young Nero d’Avola offers a similarly harmonious match, or for a touch of international flair, a Chianti Classico’s acidity balances the dish’s rich flavours perfectly.
Making this broccoletti impanata is like inviting a slice of Siracusan heritage into your home—full of authentic flavours and comforting warmth. Serve it up warm, perhaps with a glass of local wine, and share the joy with your loved ones. Don’t forget to spread the word and let friends and family discover this Sicilian treasure for themselves—after all, good food is best enjoyed together.
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