Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
‘Mpanatigghi: Modica’s Unique Meat and Chocolate Biscuits
Discover the authentic recipe for ‘mpanatigghi from Modica — distinctive Sicilian biscuits filled with a rich blend of meat and chocolate, a true emblem of Baroque tradition.
📖 What is it
Discover the authentic recipe for ‘mpanatigghi from Modica — distinctive Sicilian biscuits filled with a rich blend of meat and chocolate, a true emblem of Baroque tradition.
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 200g lard
- ✓ 1 whole egg
- ✓ 1 egg yolk
- ✓ 5g baking ammonia (baker’s ammonia)
- ✓ half a glass of Marsala wine
- ✓ 200g caster sugar
- ✓ 400g minced veal
- ✓ 150g toasted and chopped almonds
- ✓ 100g dark chocolate
- ✓ 1 clove
- ✓ cocoa butter, as needed
- ✓ extra virgin olive oil, as needed
- ✓ ground cinnamon, to taste
- ✓ salt, to taste
📊 Nutritional Information
Step into the enchanting world of Sicily with ‘mpanatigghi, little treats steeped in history and bursting with flavour. These traditional biscuits from Modica marry the deep bitterness of dark chocolate, the nutty warmth of toasted almonds, and the savoury depth of minced veal, evoking festive gatherings and convivial moments that carry the essence of island culture.
👨🍳 Preparation
- 1
Begin by making the pastry: combine the flour, lard, eggs, 100g of the sugar, Marsala, baking ammonia, and a pinch of salt. Work the mixture until you have a firm dough, then wrap it in cling film and chill in the fridge for about an hour.
- 2
In a frying pan, gently brown the minced veal with a drizzle of olive oil until cooked through and golden, then set aside to cool.
- 3
Mix the cooled meat with the chopped almonds, cocoa butter, the remaining sugar, crushed clove, a pinch of salt, cinnamon, and the grated dark chocolate. Warm gently until the mixture thickens into a rich filling.
- 4
Roll out the pastry to about 5mm thick and cut into oval shapes roughly 10cm long. Spoon a tablespoon of filling onto each oval, then fold over to form a half-moon shape, sealing the edges well by moistening them.
- 5
Snip a small slit on the top of each biscuit with scissors to prevent them from puffing up too much during baking.
- 6
Place the ‘mpanatigghi on a baking tray and bake in a preheated static oven at 200°C for 20 minutes, or until beautifully golden.
💡 Tips and Variations
- •
To enhance the aroma of the filling, try adding a pinch of cinnamon or a touch of finely grated lemon zest.
- •
Swap the almonds for hazelnuts or pistachios for a nuttier flavour and a different texture.
- •
For a lighter version, reduce the amount of meat and increase the nuts and spices.
- •
Add a pinch of smoked salt to the filling for an extra umami kick that balances the chocolate’s sweetness.
- •
For a vegan twist, replace the meat with finely chopped mushrooms and use dairy-free dark chocolate.
- •
The secret to a perfect filling lies in slow, gentle cooking, allowing the flavours to meld without losing their character.
📦 Storage
- • Store the ‘mpanatigghi in a tin or airtight container in a cool, dry place to keep them crisp and flavoursome.
- • For longer storage, freeze them after baking, wrapped individually in cling film to prevent drying out.
- • Before serving from frozen, allow them to come back to room temperature to regain their softness and full aroma.
🍷 Pairing
To complement the ‘mpanatigghi, opt for a Marsala Vergine Stravecchio or a Marsala Riserva Ambra Secco — wines whose sweet and spicy notes beautifully highlight the filling’s complexity. Alternatively, a robust Nero d’Avola or a luscious Passito di Pantelleria offer equally indulgent pairings.
Making ‘mpanatigghi is like taking a delicious journey into the heart of Sicily’s rich culinary heritage. This unique biscuit, with its fascinating history and extraordinary flavours, invites you to share something truly special with your loved ones — a slice of tradition that’s sure to delight and inspire. Do give it a go at home, and don’t forget to spread the joy by sharing these little treasures around your table.
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