Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Lamb Impanata: A Taste of Authentic Sicilian Easter
Discover the recipe for Lamb Impanata, a cherished Easter tradition from Syracuse bursting with the rich aromas and flavours of Sicilian cuisine!
📖 What is it
Discover the recipe for Lamb Impanata, a cherished Easter tradition from Syracuse bursting with the rich aromas and flavours of Sicilian cuisine!
🛒 Ingredients
▸ For the dough
- ✓ 600g Sicilian focaccia dough
▸ For the filling
- ✓ 1kg lamb pieces
- ✓ 1 litre vegetable stock
- ✓ 500g potatoes
- ✓ 2 onions
- ✓ 2 bay leaves
- ✓ 1 lemon
- ✓ A small bunch of parsley
- ✓ Half a glass of dry Marsala wine
- ✓ 50g grated Sicilian pecorino
- ✓ 100g semi-aged caciocavallo cheese, diced
- ✓ Extra virgin olive oil
- ✓ Salt to taste
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the scents and tastes of Sicily with this lamb impanata, a dish that captures the spirit of Easter celebrations in Syracuse. This rustic focaccia, crisp on the outside and soft within, is filled with tender lamb, potatoes, onions and traditional cheeses, all elevated by the fragrant touch of Marsala wine. It’s a culinary journey that will transport you straight to the warm, welcoming tables of the island.
👨🍳 Preparation
- 1
Rinse the lamb pieces with water and lemon juice, then pat them dry thoroughly with kitchen paper.
- 2
Make a vegetable stock using carrot, celery and onion, or use a good-quality stock cube.
- 3
In a saucepan, gently fry the sliced onions with olive oil and bay leaves. Add the lamb and brown it well.
- 4
Pour in the Marsala wine and let it evaporate, then stir in the chopped parsley, seasoning with salt and pepper. Cover with the stock and simmer gently for 40 minutes.
- 5
Remove the meat, take off the bones, chop it up and return it to the pan with diced potatoes, pecorino and caciocavallo.
- 6
Cook for another 40 minutes over a low heat, adding more stock if needed to keep the filling moist.
- 7
Roll out two sheets of focaccia dough. Place the first on a greased or lined baking tray.
- 8
Spread the filling evenly over the base, then cover with the second sheet. Seal the edges well and brush the top with a mix of oil and water.
- 9
Leave to rest in a warm spot for about an hour, then bake in a preheated oven at 220°C for 45 minutes until beautifully golden.
- 10
Allow to cool slightly before slicing and serving, ideally with a glass of Sicilian red wine.
💡 Tips and Variations
- •
For a more aromatic filling, add a pinch of wild Sicilian oregano or swap some of the lamb for kid goat meat, which is milder and fragrant.
- •
Brush the surface with an egg yolk for a glossy, golden crust that looks stunning and adds richness.
- •
For an extra flavour boost, try folding in some pitted Taggiasca olives for a salty, Mediterranean twist.
- •
To lighten things up, reduce the cheese quantity or substitute with fresh ricotta while keeping the filling creamy.
- •
The secret to perfect dough is patience—work it gently and let it prove in a warm place to achieve a soft, fragrant focaccia.
📦 Storage
- • Store the impanata in the fridge, well wrapped in cling film or an airtight container, to keep it fresh and fragrant for up to 2 days.
- • Reheat in the oven at 180°C for about 15 minutes to restore its original crispness before serving again.
- • You can freeze the cooked impanata, preferably sliced, and warm it straight from frozen in the oven to preserve flavour and texture.
- • Avoid leaving the impanata out at room temperature for more than 12 hours to maintain quality and food safety.
🍷 Pairing
To complement the bold character of lamb impanata, opt for a Sicilian red like Nero d’Avola from the Noto region or a Contessa Entellina Cabernet Sauvignon Riserva, whose soft structure and red fruit notes marry beautifully with the rich, spiced filling. Alternatively, a Tuscan Chianti Classico or a Spanish Rioja offer equally delightful matches with their fresh acidity and balanced tannins.
Making lamb impanata is like stepping into a Sicilian Easter celebration filled with authentic flavours and heartfelt tradition. I warmly encourage you to bring this dish to your table, sharing it with loved ones for moments of joy and togetherness. Do give it a go, and don’t forget to share your experience—let’s keep the magic of regional Italian cooking alive and thriving in our homes.
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